Aubergine LasagneIngredients

Olive Oil
2 large (or 4 small) aubergines
Lasagne sheets (the sort that doesn’t need to be pre-cooked)
1 400g jar Ina Paarman Roasted Pepper Sauce
1 250g tub of smooth cottage cheese
2 sachets instant white sauce (or make your own – needs to be about 500ml)
1 cup grated cheddar cheese
1/2 cup grated pecorino cheese or any other hard Italian cheese (I couldn’t find any so I just used mozzarella)
breadcrumbs or 1 small packet of Creamy Cheese Simba chips (crushed)


To assemble the lasagne


Once the top of the lasagne starts getting brown, switch the top element of the oven off & just cook with the bottom element.

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