Veggie lasagne

Combine two Italian classics in this pasta bake that you can freeze before or after baking

- BARNEY DESMAZERY

FRIDGE RAIDERS

Aside from freezing well, this dish can easily be reheated from chilled. It is as good (if not better) served warm rather than piping hot, so is a great option for busy weekdays when different members of the family can raid the fridge and help themselves as and when it suits.

Aubergine parmigiana lasagne

My parents made aubergine parmigiana to serve with lamb when I was a child, but I was always more interested in the cheese-and-tomato-topped, basil-spiked aubergines than I was the roast. When I started making it for my family, I wanted to turn it into a substantial meal while still keeping it meat-free. It evolved into this veggie lasagne that I batch-cook and freeze.

SERVES 6 PREP 30 mins COOK 1 hr EASY V

3 large aubergines, trimmed and thinly sliced lengthways

4 tbsp olive oil