Serves: 4
How much does it cost? This recipe cost me less than £1.25 per person.
What are the benefits? This lazy aubergine lasagne recipe is at least two of your five a day, a lighter low carb option, and is much lower in fat than regular lasagne.


I love cooking – but I’m definitely a lazy cook. If you can sling it in the oven, leave something simmering or chuck everything in the slow cooker, that definitely ticks boxes for me ✅

We’re under so much pressure these days with – well, just about everything! With so much spotlight on things like healthy lifestyles, diet culture and obesity, there’s a lot of pressure on us to make sure we’re filling our bodies with the “right” things (although how anyone outside of a medical profession supposedly knows what’s “right” for my own body is beyond me..).

We want our food to help fuel long, healthy, vibrant lives, but we also need to fit this around the chaos of work, family, studying, commuting, socialising and just about everything else in between! It’s hard work, yet we still often feel bad for choosing the easy option.

I think this aubergine lasagne is a fabulous compromise for those of us who can’t be bothered – or literally don’t have time! – to stand over the stove for hours but also don’t want to eat freezer food and takeaways every night 🥡

I call this aubergine lasagne “lazy” for a few reasons: the filling is a quick mince and tomato sauce instead of a slow-cooked ragu; we’ve got sprinklings of gooey grated cheese instead of whipping up a bechamel sauce; and the whole dish is topped with seasoned creme fraiche straight from the carton. It’s still a totally scrumptious home-cooked meal with plenty of nutritional value – but none of the faff.


INGREDIENTS
1 Aubergine, Sliced
1 Large Onion, Chopped
500g Mince (or meat-free alternative)
400ml Carton of Passata
1 tsp Tomato Purée
200g Grated Cheese (low fat if possible)
200g Creme Fraiche (low fat if possible)

SEASONING
There’s nothing too outrageous here, it’s all pretty standard stuff; the key with this recipe is how much seasoning. And the answer is: a lot! With the aubergine slices, sprinkle a little salt and pepper before baking in the oven. Then, when it comes to the mince filling, chuck in loads of garlic, basil, oregano, salt and pepper – honestly, don’t hold back! And, finally, when you top everything with creme fraiche, make sure that layer is covered with plenty of cracked black pepper.


HOW TO MAKE LAZY AUBERGINE LASAGNE

1. Slice the aubergine length-ways in slices approx. half a centimetre thick and bake in the oven for 15 – 20 minutes on 200°C with seasoning and a small dash of oil or cooking spray.

2. While the aubergine is cooking in the oven, brown the mince in a pan with diced onion and garlic until this has softened. Turn down the heat, add the passata and season with basil, oregano, salt and pepper and simmer for 10 – 15 minutes.

3. Once both the filling and aubergine has cooked, remove from the oven and grab a large ovenproof dish. Start to layer up – one layer of filling, sprinkle of cheese, layer of aubergine, repeat.

4. Top the final layer with creme fraiche, plenty of cheese and a generous dose of cracked black peper.

5. Pop this back in the oven to bake for a further 20 minutes. Serve and enjoy!


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