Scruffy Aubergine Lasagne

Steps

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1. 1
   Trim the ends from the aubergines and cut them in half lengthways.
   ▶ ≈0:51
2. 2
   Add 250 ml of water to a pan and bring to a medium-high heat.
   ▶ ≈0:58
3. 3
   Quarter the onions and place them in the pan to steam.
   ▶ ≈1:06
4. 4
   Add the garlic cloves, lemon zest, deseeded dried chili, and sage leaves. Continue steaming until the aubergines and onions become completely tender.
   ▶ ≈1:17
5. 5
   Once the vegetables are soft and the excess water has cooked away, you will hear the pan begin to fry—this is when the process transitions to dry-frying.
   ▶ ≈1:50
6. 6
   Push the vegetables to the side of the pan and add 3 tablespoons of olive oil. Stir in the garlic, lemon zest, chili, and about half the sage leaves, frying until fragrant.
   ▶ ≈2:07
7. 7
   Squash the two tins of tomatoes and refill the cans with water, adding both to the pan. Simmer for about 20 minutes, allowing the caramelized bits to dissolve and flavour the sauce.
   ▶ ≈2:29
8. 8
   Bash the almonds and rub the remaining sage leaves with a little olive oil; set aside for topping.
   ▶ ≈2:51
9. 9
   Turn off the heat and stir in 80g of cheddar cheese and 80g of parmesan cheese until melted and creamy.
   ▶ ≈3:25
10. 10
    Tear up the fresh lasagna sheets into irregular pieces without worrying about neat layering—keep it scruffy.
    ▶ ≈3:39
11. 11
    Mix the torn pasta sheets with the sauce and transfer to a baking dish.
    ▶ ≈3:54
12. 12
    Scatter the crushed almonds and oil-rubbed sage leaves over the top.
    ▶ ≈3:54
13. 13
    Bake in a 200°C (400°F) oven for 25 minutes until golden and bubbling.
    ▶ ≈4:02
14. 14
    Remove from the oven, let cool slightly, and serve with a simple salad.
    ▶ ≈4:15