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Pre heat oven to 180C.
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Heat ¼ of the amount of olive oil in a large pan, add garlic and cook for 2 to 3 mins.
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Add tomato passata to pan then fill half the jar with water and add to the pan.
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Bring sauce to the boil and simmer for 10 mins, stirring occasionally, turn off and add salt and pepper to taste.
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Rinse the eggplant and dry with paper towels.
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Heat a griddle pan or bbq grill to high and lightly oil the eggplants. Grill on each side for 2 to 3mins and set aside onto a plate.
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To assemble the lasagna, take a baking dish and cover base with enough tomato passata.
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Cover with a layer of lasagne sheets and cover the sheets with some passata.
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Tear pieces of eggplant and lay over the sheets. Scatter mozzarella over the eggplant then semi dried tomato, basil and finish the layer with some spinach.
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Repeat the layering process until 3 to 4 layers have been made.
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Finish with a layer of pasta on top and spoon over remaining passata.
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Scatter remaining mozzarella over the top with the parmesan cheese.
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Bake for 30 to 40 mins in moderate oven or until the lasagne is golden and cooked through.