Ingredients

3 large aubergines
Pinch of salt and pepper
3 tablespoons oil
225g chopped tomatoes (tin)
Handful of fresh basil
3 teaspoons minced garlic
1 cup chopped spinach
350g of low fat ricotta cheese
150g of mozzarella cheese

For 1400 meal plan add: 2 Portions of veg (150g)


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Method

1. Position racks in the middle and upper third of oven; preheat to 220°C / 200 Fan / Gas Mark 7. Coat 2 rimmed baking sheets with cooking spray.

2. Slice each aubergine lengthwise into ¼-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Sprinkle the strips with a pinch of salt and let stand for 15 minutes.

3. Pat the aubergine slices dry and brush both sides with oil. Place on the prepared pans, overlapping the slices a little if necessary. Roast until soft and beginning to brown, swapping the pans from top to bottom midway, about 20 minutes. Let cool slightly.

4. Meanwhile, combine tomatoes, handful of fresh basil, 3 teaspoons of garlic and a pinch of salt in a large bowl.

5. Combine the spinach, ricotta and pepper in a medium bowl.

6. Layer the aubergines with the tomato sauce and ricotta mixture in an oven proof dish.

7. Top the lasagne with mozzarella and bake on the middle rack until the tomato mixture is hot and bubbling, 40 to 45 minutes.