Always check the labels of the products you use.
Method
- 1
Roast the vegetables. Heat the oven to 200 °C (180 °C fan) with shelves in the upper and lower thirds. Toss the courgette and aubergine with the oil, garlic, salt and pepper, spread over the two oiled trays and roast about 35 min, turning now and then, until golden. Roasting drives off water so the layers stay firm.
- 2
Sauce. Warm the oil and garlic in the frying pan over medium heat for 2 min without browning, stir in the tomatoes and simmer 10 min. Add the herbs and salt, pour into the jug and top up with water to 830 ml; the extra liquid is what softens the no-cook sheets.
- 3
Layer. Spread 120 ml sauce over the base of the oiled dish and lay 3 sheets across, not touching. Spread over about 180 g vegetables, 120 ml sauce, 75 g mozzarella and 2 tbsp Parmesan. Repeat 3 more times, then add the last sheets, the remaining sauce, mozzarella and Parmesan.
- 4
Bake. Cover with oiled foil and bake on the middle shelf at 190 °C (170 °C fan) for 15 min, then uncover and bake about 25 min until bubbling and spotted brown. Rest 10 min.
Storage
Cool, cover and refrigerate within 2 hours for up to 3 days, or freeze portions for up to 2 months. Reheat covered in a 180 °C oven until piping hot (74 °C) in the centre.
EU nutrition claims
- Source of protein: 4.7 g protein per 100 kcal, about 19% of energy (needs ≥ 12%)
- Low sugars: 4.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 169 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 baking trays
- frying pan (25 cm)
- measuring jug
- 23 x 33 cm baking dish
- foil
- baking tray (to catch drips)
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 432 kcal |
| Protein | 20.2 g |
| Carbohydrate | 34.2 g |
| of which sugars | 7.4 g |
| of which free sugars | 0 g |
| Fat | 24.6 g |
| of which saturates | 10.9 g |
| Fibre | 5.2 g |
| Salt | 1.79 g |
Protein per 100 kcal
4.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
