Healthy Vegetarian Lasagne

Prep time: 15 minutes Cook time: 50 minutes

SERVES 2

2 aubergines, sliced into 1cm thick rounds

2 tbsp extra-virgin olive oil

1 onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

½ x 400g tin chopped tomatoes

1 tsp dried chilli flakes

1 tsp apple cider vinegar

150g ricotta cheese

¼ tsp ground nutmeg, grated

Fresh basil, chopped

25g vegetarian hard cheese, grated

Handful cherry tomatoes, halved

PREHEAT oven to 180c/160c fan/ gas 4. Place baking paper over a baking tray and arrange aubergine slices in a layer on top. Brush the slices with 1 tbsp of olive oil on both sides. Cook in the oven for 30 minutes, turning halfway. Meanwhile, place a saucepan over medium heat. Add the remaining olive oil, onion and garlic and cook for 5 minutes, or until the onion has softened. Add the chopped tomatoes, chilli flakes and apple cider vinegar and bring to the boil. Reduce the heat and simmer for 10 minutes. Season to taste. Place the ricotta cheese, nutmeg and two-thirds of the basil in a bowl and mash with a fork to combine. Arrange a layer of aubergine at the bottom of an oven-proof baking dish (use about a third of the aubergine). Spread a third of the tomato and onion mixture over the aubergine. Cover with half of the ricotta cheese mix. Repeat the aubergine/sauce/ cheese layer again. Top the second layer with the remaining aubergine and cover with the remaining sauce. Sprinkle over the hard cheese and remaining basil leaves. Bake for 20 minutes. Garnish with the cherry tomatoes. Divide into two and serve.