Easy to make passata - or tomato sauce - goes with crispy aubergine in this fast-track pasta.


  • For the passata

  • 1 tin tomatoes

  • 1 garlic clove, chopped

  • Handful basil leaves

  • 1 aubergine, sliced thinly

  • 8 sheets of fresh lasagne

  • 1 mozzarella ball

  • Sea salt

  • Freshly ground black pepper

  • To garnish

  • Parmesan shavings/grated

  • A few basil leaves


  • 1.

    Heat some olive oil in a frying pan and shallow fry the aubergine until golden and crispy.

  • 2.

    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.

  • 3.

    Cut the lasagne sheets into irregular shapes and cook. Once cooked, drain and stir through the passata and aubergine.

  • 4.

    Plate up in a pasta bowl, tear the mozzarella over the pasta and top with basil leaves and grated/shavings of parmesan.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 630kj
  • Fat Total 15g
  • Saturated Fat 8g
  • Protein 29g
  • Carbohydrate 97g
  • Sugar 15g
  • Sodium 1242mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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