Big-batch aubergine and spinach lasagne recipe

Method

1. Melt the butter in a large saucepan over a low heat until bubbling. Add the flour and cook for 2-3 mins, stirring, until you have a thick paste. Whisk in the milk, stirring to make a thick bechamel sauce. Season with black pepper and stir in the chopped basil. Set aside.
2. Cut the aubergines into long slices about 1cm thick, then cut in half widthways. Heat half the oil in a nonstick frying pan over a high heat and fry half the aubergine slices for 2-3 mins each side until lightly browned and softened. Remove from the pan and set aside on a plate lined with kitchen roll. Repeat with the remaining oil and aubergine slices. Reduce the heat to medium and cook the spinach in batches for 1-2 mins until slightly wilted; drain on kitchen paper.
3. Preheat the oven to gas 6, 200°C, fan 180°C. Spoon ¼ of the pasta sauce into a deep 20 x 30cm baking dish. Add a layer of aubergine slices and scatter over ⅓ of the spinach. Top with 4 lasagne sheets, and break up 2 more to fill any gaps. Spoon over ⅓ of the bechamel.
4. Repeat the layers twice more, then finish with a layer of pasta sauce. Swirl this roughly together with the bechamel beneath. Scatter over the cheese and bake for 40-45 mins until golden and bubbling. Scatter over the basil leaves and serve with a green salad, if you like.

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• Freezing and defrosting guidelines

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