Vegetarian aubergine lasagne – Food & Home Magazine

Ingredients

• 3 large aubergines, stems removed
• salt, to sprinkle
• <h3>FILLING</h3>
• 2 tbsp olive oil
• 4 spring onions, trimmed and sliced
• 1 tbsp dried oregano
• 2 x 400g tins diced tomatoes
• 1 x 400g tin lentils, drained
• 3 handfuls baby spinach
• 50g pitted black Mission olives, halved
• handful fresh basil, chopped + extra leaves, to garnish
• salt and freshly ground black pepper, to taste
• 250g ricotta cheese
• 250g mozzarella cheese, grated
• 200g mature Cheddar, grated