3 eggplant, sliced lengthways
2 tbsp olive oil
1 tbsp garlic infused oil
680ml jar passata
½ tbsp dried oregano
1 tsp sugar
1 tbsp red wine vinegar
small bunch basil leaves, torn
100g vegetarian parmesan, grated
125g ball mozzarella, torn
100g lactose free vegetarian cheddar , grated
200g gluten free lasagne sheets
5 tbsp gluten free breadcrumbs
Heat grill to high. Arrange the eggplant slices on a baking sheet, brush with oil and season well.
Grill for 2-3 mins each side until golden brown, set aside.
Heat oil in a saucepan. Pour in the passata.
Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.
Assemble the lasagne in a roughly A4-sized baking dish.
Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of eggplant.
Scatter over some Parmesan, cheddar and mozzarella, then cover with a layer of gluten free lasagne.
Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the gluten free breadcrumbs.
Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.
Recipe adapted from: Good Food