1. Pre heat oven to 180C.

  2. Heat ¼ of the amount of olive oil in a large pan, add garlic and cook for 2 to 3 mins.
  3. Add tomato passata to pan then fill half the jar with water and add to the pan.
  4. Bring sauce to the boil and simmer for 10 mins, stirring occasionally, turn off and add salt and pepper to taste.
  5. Rinse the eggplant and dry with paper towels.
  6. 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.
  7. To assemble the lasagna, take a baking dish and cover base with enough tomato passata.
  8. Cover with a layer of lasagne sheets and cover the sheets with some passata.
  9. 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.
  10. Repeat the layering process until 3 to 4 layers have been made.
  11. Finish with a layer of pasta on top and spoon over remaining passata.
  12. Scatter remaining mozzarella over the top with the parmesan cheese.
  13. Bake for 30 to 40 mins in moderate oven or until the lasagne is golden and cooked through.

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