Ingredients
- 3 large aubergines, sliced lengthways about 5 mm thick
- 4 tbsp olive oil
For the ragù
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot and 1 celery stick, finely diced
- 3 garlic cloves, crushed
- 500 g minced beef (ideally grass-fed), or green lentils for a vegetarian version
- 400 g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp dried oregano and a handful of basil
For the cheese layer
- 250 g ricotta
- 1 egg
- 50 g Parmesan, grated
- A pinch of nutmeg
- 125 g mozzarella, torn
Method
- Roast the aubergine: heat the oven to 200°C (180°C fan). Brush the aubergine slices with oil, season and roast on lined trays for 20 minutes, turning once, until soft and golden.
- Make the ragù: meanwhile, heat the oil and cook the onion, carrot and celery for 8 minutes. Add the garlic and beef and cook until browned. Add the tomatoes, purée and oregano and simmer for 25 minutes, until thick. Stir in the basil and season.
- Make the cheese layer: mix the ricotta, egg, half the Parmesan and the nutmeg.
- Layer: in a baking dish, layer a third of the ragù, then a layer of aubergine, then a third of the ricotta. Repeat twice, finishing with ricotta. Top with the mozzarella and remaining Parmesan.
- Bake: bake for 30–35 minutes, until golden and bubbling. Rest for 10 minutes before cutting.
- Serve: serve with a green salad.
Why it's good for you: Thin slices of roasted aubergine replace the pasta, making this lasagne low in carbohydrate and rich in fibre and vegetables. Grass-fed beef provides protein, iron and zinc, and the slow-cooked tomato sauce provides plenty of lycopene.
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