ingredients
serves: 6
500 g aubergines, cut into 5mm slices
1 onion, chopped
2 tbsp oil
1 clove garlic, crushed
250 g mushrooms, chopped
350 g tomatoes, skinned and chopped
2 tsp tomato puree
1 tsp dried oregano
75 g easy-cook lasagne
150 g carton natural yogurt
1 medium egg, beaten
2 tsp grated Parmesan cheese
salt and freshly ground black pepper to taste
method
1. Sprinkle the aubergine slices with salt, place in a colander and leave to stand for 1 hour.
2. Rinse well, pat dry on kitchen paper, then place in a bowl, cover and cook on HIGH for 4 minutes. Set aside.
3. Place the onion and oil in another bowl and cook on HIGH for 3 minutes.
4. Add the garlic, mushrooms, tomatoes, tomato puree, oregano, and salt and pepper, cover and cook on HIGH for 5 minutes.
5. Arrange a third of the lasagne in a shallow dish, cover with a third of the tomato sauce and finish with a third of the aubergine slices.
6. Repeat these layers twice.
7. Beat the yogurt and egg together, season with salt and pepper, then spoon over the aubergines.
8. Sprinkle with the Parmesan and cook on HIGH for 20 minutes.
9. Leave to stand for 5 minutes. Serve with salad.
