Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Whisk together your sour cream, whisked egg and basil pesto and season with salt and pepper to taste.

Washing Instruction

Wash your hands, aubergine and baby marrows well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Salting your sliced aubergine and allow it to stand for 5-10 minutes to remove moisture from it so that caramelising becomes easier. Remember to wipe off the moisture with a kitchen towel and seasoning a bit less while cooking.

Step 1 - Caramelised Aubergine and Baby Marrows

Heat a large frying pan over med-high heat, add a few good glugs of olive oil, and once your pan is hot start frying your sliced aubergine and baby marrow for 1-2 minutes on each side until lightly browned. Transfer each slice to some paper towel to drain any excess oil. Remember to cook aubergine you need quite a bit of oil as they are quite spongey, prior salting reduces the amount of oil needed and paper towel removes excess oil that has been absorbed.

Step 2 - Napoletana Base

Heat a large saucepan over med-high heat, add a drizzling of olive oil and fry the diced onions, chopped garlic, roughly shredded chard and dried basil for 4-5 minutes, now add your chunky tomato sauce and bring your sauce to the heat. Taste and season with salt and pepper.

Step 3 - Assembling your Lasagne

Grab a medium baking dish, layer your aubergine, baby marrow, basil sour cream and Napoletana base, in as many layers as your dish allows then top with grated mozzarella and pop into your preheated oven for 8-10 minutes until your cheese is gooey and gratinated.

To Serve

Place your Aub and Baby Marrow Lasagne on your plate.