Aubergine Arrabbiata Lasagne

A summer vegetable lasagne with no white sauce — a garlicky, fiery arrabbiata-style tomato sauce layered with fried aubergine and mozzarella.

Servings: 6

Prep: 20m

Cook: 1h20m

Total: 2h

3 aubergines, cut into 1cm chunks
salt and black pepper
6 tbsp olive oil
2 garlic cloves, peeled and thinly sliced
2-3 red chillies, stalks, seeds and pith discarded, flesh finely chopped
3 x 400g tins chopped tomatoes
1 tsp red wine vinegar
1 pinch white caster sugar
1 small bunch fresh basil leaves, picked and chopped, stalks set aside, plus extra to serve
2 balls mozzarella, drained and coarsely grated
40g parmesan (or vegetarian alternative), grated
9 dried lasagne sheets — egg ones work best, as they go soft and silky

Put the aubergine chunks in a colander, add a good pinch of salt and toss well. Set over the sink and leave for 20 minutes to draw out the moisture (you can weigh them down with a plate and a couple of tins if you like). Pat dry.
Put most of the oil in a large frying pan on medium heat, then fry the aubergine for 10-12 minutes, stirring now and then, until golden brown and soft.
Stir in the garlic and chilli, cook for 2 minutes more until fragrant, then tip in the tomatoes; swill out each empty can with a small splash of water and pour that in too.
Stir in the vinegar, sugar and basil stalks, season generously and simmer for 15 minutes, stirring occasionally, until thick and saucy.
Heat the oven to 210C (190C fan)/gas 6½. To assemble, start with a layer of sauce in a medium lasagne or gratin dish and scatter over a little mozzarella and parmesan.
Sprinkle over half the chopped basil leaves and top with half the lasagne sheets, snapping to fit as needed. Repeat the layers once more, then finish with a final layer of sauce.
Top with all the remaining grated cheese and the rest of the basil, then bake for 35-40 minutes until golden on top and bubbling at the edges.
Let it sit for at least 10 minutes before slicing.