Easy to make passata - or tomato sauce - goes with crispy aubergine in this fast-track pasta.
Heat some olive oil in a frying pan and shallow fry the aubergine until golden and crispy.
Meanwhile, to make the passata, bring the tomatoes to the boil in a saucepan. Add the garlic, basil leaves, season and simmer for a few minutes.
Cut the lasagne sheets into irregular shapes and cook. Once cooked, drain and stir through the passata and aubergine.
Plate up in a pasta bowl, tear the mozzarella over the pasta and top with basil leaves and grated/shavings of parmesan.
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