One evening last week I found myself with an open packet of fresh lasagne sheets and a bowl of left-over homemade tomato sauce, and of course I thought it would be a good idea to make a lasagne.
The way I make it, without a cheesy bechamel, is a quick and truly delicious approach, and the best way if you’re making a smaller lasagne.
Spinach and aubergine lasagne, serves 1
1 small aubergine
150 g fresh spinach
3 fresh lasagne sheets
100 ml tomato sauce (homemade if possible)
150 ml creme fraiche
100 ml grädde
1 handful grated cheese
olive oil and a knob of butter for frying
Wash the aubergine and cut it into slices lengthways. Fry these until soft in olive oil on high heat. Put aside. Add the knob of butter to the same pan on medium heat. Add the spinach and stir as it wilts. Add salt and white pepper and drain away the excess water from the spinach. Mix creme fraiche and cream in a bowl. Add salt and pepper.
Spread some tomato sauce in the bottom of a small ovenproof dish (10 x 10 cm approx), cut the lasagne sheet to fit and place it on top of the tomato sauce. Add another layer of tomato sayce, then a layer of aubergine followed by the spinach and then finally the cream mixture and grated cheese. Start again with another lasagne sheet and repeat until the dish is full. Top with a some cream mixture and grated cheese. Place in a 200 C oven for about 30 minutes. Leave to set for a few minutes before serving.