I love aubergine! So this is a weekday favourite of mine. Christopher doesn’t love them, but tolerates them, and together with pasta he quite enjoys it. This is a speedy version of lasagne as you use a tub of cream cheese instead of the bechamel sauce. Together with the soft vegetables the cheese becomes nice and creamy.
Quick lasagne with aubergine and courgette, serves 4
1 tub (200 g) Philadelphia
1 can chopped tomatoes with basil (I love Ciro’s)
Wash the vegetables and cut the ends off, slice in 5 mm thick slices. Fry these until soft in olive oil on medium heat. Make them in batches. Meanwhile, pour the chopped tomatoes into a saucepan and reduce on low-medium heat, add vegetable stock and season. In an oven dish, start with a layer of tomato sauce, next a layer of pasta, a little bit more tomato sauce, a layer of courgettes, dollops of cream cheese, and start again from the pasta layer but substitute the courgettes with aubergine this time around and use courgettes in the top layers. Finish off with pasta sheets, tomato sauce and the grated cheese. Bake for 25-30 minutes in 200 C.
I never know what to serve with this dish, it feels a bit unnecessary to serve a salad with this amount of vegetables, have you got any tips?