One of my favourite recipes is my one for aubergine lasagne, and today I decided to make it in a diet-friendly way. Swapping the cheese sauce with that for a Slimming World macaroni cheese I made a rather yummy, reasonably syn-free Tuesday meal.

Serves 4
3 medium aubergines, sliced
2 large onions, finely chopped
2x 400g/14oz cans chopped tomatoes
5ml/1 tsp dried mixed herbs
2-3 garlic cloves, crushed
6 sheets no pre-cook lasagne
salt and black pepper

For the cheese sauce:
2 level tbsp cornflour
284ml/½pt skimmed milk
142g/5oz fat free natural fromage frais
1 level tsp Dijon mustard
pinch of grated nutmeg
salt and freshly ground black pepper
57g/2oz reduced fat Cheddar cheese, grated

Preheat the oven to 200ºC/400ºF/Gas Mark 6.

  1. Layer the sliced aubergine in a colander, sprinkling lightly with salt between each layer. Leave to stand for 1 hour, then rinse and pat dry.
  2. Grill the aubergines with a little frylight for about 5 minutes each side.
  3. Fry the onions for 5 minutes, then stir in the tomatoes, herbs, garlic and seasoning. Bring to the boil and simmer, covered for about 30 minutes.
  4. Meanwhile, make the cheese sauce, blend the cornflour with a little milk. Heat the remaining milk and bring to the boil. Stir in the cornflour mixture and cook for 1-2 minutes, stirring until thickened. Remove the pan from the heat and beat in the fromage frais, mustard and nutmeg with a wooden spoon. Season to taste. Stir most of the grated cheese into the sauce, reserving a little for the topping.
  5. Arrange the aubergines in the base of an ovenproof dish, spoon over half the tomato sauce. Arrange 3 layers of lasagne on top. Repeat with second layer. Add a third layer if desired.
  6. Spoon over the cheese sauce, cover an bake for 30 minutes. Remove the lid for the last ten minutes to brown the crust. Serve hot with a mixed salad.

Freezer Note
This dish freezes well; cook for only 20 minutes, cool, then freeze. Reheat at 170ºC/375ºF/Gas Mark 3 for 20 minutes; increase the temperature to 200ºC/400ºF/Gas Mark 6 for 10 minutes to brown the top.