Cooking Time: 1 hr +
Serves: 6   

Ingredients

1kg aubergines cut into 2cm slices
Olive oil for sauteing

For the Tomato Sauce:
4 tbsp olive oil
2 large onions, very finely chopped
3 cloves garlic, finely chopped
1 tbsp chopped herbs e.g. thyme, sage, marjoram
800g tinned tomatoes (2 tins generally)
2 tsp sugar
Salt and pepper to taste
1 x 190g jar Classic Basil Pesto

For the Creamy Saffron Sauce:
Pinch saffron
2 tsp hot water
2 eggs
200g ricotta cheese
300ml single cream
100g Parmesan cheese, grated
Salt and pepper to taste
200g mozzarella cheese, thinly sliced

1 20cm x 30cm lasagne size baking dish

Instructions

Stir the saffron with hot water in a small bowl and allow to stand.

Brush the aubergine slices with extra virgin olive oil and fry in batches in a medium hot pan until golden and soft. Leave to drain on a plate lined with kitchen paper.

Meanwhile, heat the olive oil in a saucepan. Lower the heat and add the onion, garlic and herbs and sauté for about 10 minutes, until soft. Add the tomatoes, bring to the boil, then lower to a simmer and cook for about 30 minutes, until thickened. Season with salt, pepper and sugar.

In a bowl, beat the eggs, ricotta, cream, saffron water, Parmesan, salt and pepper.

Preheat the oven to 180°C/ Fan 160°C / Gas mark 4

Spread a layer of the tomato sauce on the bottom of the baking dish, then cover with an overlapping layer of aubergine. Spread over some Classic Basil Pesto. Top with some mozzarella slices, then another layer of aubergine, pesto and mozzarella, and add the rest of the tomato sauce.

Carefully spread the creamy saffron sauce on top.

Bake for about 40 minutes, until golden and slightly puffy. Remove from oven and allow cool for 5 minutes before serving.