Aubergine lasagne
SERVES 8-10 | PREP 10 MINS | COOK 50 MINS | EASY
Spread a thin layer of (from two 280-300g jars, available at ) into the bottom of a 22cm x 32cm baking dish, lay enough to cover, add a layer of (from two 500ml cartons) and dot over some more pasta sauce. Grate over a medium (see tip, below), season and add a few more spoons of béchamel. Add another layer of lasagne sheets, a layer (from a 400g jar) plus more pasta sauce, followed by another layer of lasagne sheets. Repeat the béchamel, sauce and courgette layer, using up the remaining pasta sauce and finish with a layer of lasagne sheets and the remaining béchamel. Scatter over a handful of crumbled . Bake at 200C/180C fan/gas 6 for 40-50 mins or until bubbling and browned on top, and a sharp knife slides easily through the pasta layers. Leave to stand for 20 mins before serving with and
