Saagwala Lasagne

Serves 6

Ingredients:

  • 60g olive oil

  • 2 sliced eggplants

  • 1 leek, thinly sliced

  • 6 field mushrooms, sliced

  • 500g cottage cheese

  • 400g Barker’s Professional Spinach Saagwala Meal Sauce, heated

  • 400g cooked lasagne sheets, drained

Method:

  1. Heat the olive oil in a frypan.

  2. Add the eggplant and lightly fry on both sides until golden.

  3. Remove the eggplant, add a little more oil and cook the leek for 2 minutes.

  4. Add the mushrooms and cook for a further minute.

  5. In a greased earthenware dish, lay down sheets of lasagne trimmed to the shape of the dish.

  6. Spoon a thin layer of Barker’s Professional Spinach Saagwala Meal Sauce, followed by a layer of eggplant, leek, mushroom and a spooned layer of cottage cheese.

  7. Repeat this sequence until three-quarters of the dish is full.

  8. Spoon over the sauce.

  9. Place into a pre-heated 185°C oven and bake for 30 minutes.

  10. Serve and garnish with fresh mint leaves.