This layered open Mediterranean lasagne is lighter than your average lasagne recipe. It’s perfect for lazy summer lunches or as a light dinner that the whole family can enjoy together. This dish is easy to make and quick to prepare which makes it an all-round favourite. This recipe serves up to 4 people and only takes 45 mins to rustle up. It combines tender aubergine with red onion and creamy mozzarella to make one mouth-watering dish.
- 2 medium aubergines, trimmed
- 3 tbsp olive oil, plus extra for drizzling
- 1 large red onion, peeled and sliced in rings
- 4 sheets fresh lasagne, halved
- 2 x 125g packs mozzarella cheese, drained, each sliced into 8
- Salt and ground black pepper
- 4 tbsp red pesto or chilli pesto
- A few basil leaves, for garnish
To make your lasagne, set the grill to high. Slice the aubergines thickly into rings (getting 12 slices from each). Brush both sides with a little oil and pack them on a baking sheet. Grill for 4-5 mins on each side, until browned. Set aside, then oil and grill the onion slices until just browned.
Meanwhile, cook the lasagne sheets in a pan of boiling water for about 4 mins. Drain well and set aside.
Set the oven to 200°C/400°F/Gas Mark 6. Line a baking sheet with baking parchment. Put 4 pieces of lasagne on it, brush them with oil, then pile on 2-3 slices of aubergine, a few onion rings, a couple of slices of mozzarella, seasoning and ½ a tbsp of pesto. Brush the other pieces of lasagne with oil, arrange at angles on top and repeat the aubergine, onion, cheese and pesto layering.
Bake for 10-15 mins, until the cheese is melted and browning. Serve on hot plates, drizzle with extra olive oil and garnish with basil.
Fresh lasagne is quicker to cook, but you can use dried.