What you'll need
- 50ml Crisp ‘n Dry cooking oil
- 1 onion, peeled and diced
- 3 cloves garlic, peeled and crushed
- 2 courgettes, diced
- 1 aubergine, diced
- 1 bunch basil
- 1 tin chopped tomatoes
- 100g tomato purée
- 5 lasagne sheets
- 400g cheddar cheese, grated
- 200ml water
How to do it
Heat the oven to 200°c / gas mark 6.
In a large pan, fry all the vegetables (at the same time) on a high heat, in Crisp ‘n Dry cooking oil, for 10 minutes.
Add the tomatoes and the purée.
Add the water and gently simmer for another 10 minutes.
Layer the vegetable mix into a heat-proof dish with the lasagne (number of layers will vary according to the size of your dish).
Top with all the cheese.
Bake for 30 minutes.
You can add any vegetables that you have in the fridge or freezer.