Top tip: gluten free cooking is much easier if you make a batch of gluten-free breadcrumbs and freeze them in air tight bags. We wait until we have a loaf about to go off, or that had some crumbled slices in it– that way we save on food waste too.

Ingredients:
1 pack Le Veneziane Gluten Free Lasagne Sheets
3 large aubergines (sliced thinly lengthways)
2-3 tbsp garlic infused olive oil
1 large jar of passata
1 tbsp tomato puree
1 teaspoon dried Italian herb mix
1 tsp sugar
1 tbsp red wine vinegar
Small bunch of fresh basil
125g vegetarian hard Italian cheese
1 ball reduced fat mozzarella
2 handfuls of breadcrumbs

Method:
1. Lightly fry the aubergine strips in garlic oil using a non-stick frying pan until golden brown.

2. Heat the passata in a pan with the tomato puree, Italian herbs, sugar and red wine vinegar for 10minutes, then add the torn basil at the end.

3. Add a thin layer of the passata mixture to the bottom of a lasagne dish; add a layer of aubergine, sprinkle with parmesan and torn mozzarella then top with the lasagne. Repeat another 2 times.

4. On the final layer of lasagne add passata, parmesan, mozzarella and the breadcrumbs.

5. Cook at 200oC for 25-30minutes until it bubbles at the sides and is golden on top.

6. Serve with a balsamic dressed green side salad.