2 cups flour
3 large eggs, room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed
3 medium-sized eggplants
3 cloves of garlic
A few sprigs of fresh thyme
6 tablespoons olive oil
2 tsp of chilli flakes
2 x 400g tins of plum tomatoes
1 tablespoon balsamic vinegar
1 bunch of fresh basil
150g cheddar cheese
70g parmesan cheese
250g fresh lasagne sheets (recipe above)
Extra virgin olive oil – for drizzling
1. Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
2. Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 4 balls and roll out into flat sheets. Put aside to make lasagne filling.
3. Preheat the oven to 200°C.
4. Cut the eggplants into thick slices, place in a Pebble Bowl Large and cover with olive oil and salt and bake. Take out when golden and soft, then roughly chop up.
5. Meanwhile, peel and crush the garlic and pick the thyme leaves.
6. Heat the olive oil in a large frying pan over a medium heat, add the garlic, thyme and eggplant, then sprinkle over the chilli flakes and cook for 10 minutes.
7. Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar.
8. Pick in most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then season to taste with sea salt and black pepper.
9. Grate the parmesan and half the cheddar, roughly slicing the remaining cheddar.
10. To layer up, spread a layer of tomato sauce across the base of the Baker Medium. Sprinkle lightly with grated cheese, cover with a layer of lasagne sheets, then repeat the layers twice more. Finish with a layer of sauce, sprinkle with the remaining grated cheese and dot over the slices of cheddar.
11. Bake at the bottom of the oven for 25 to 30 minutes, or until golden and bubbling.
12. Pick over the remaining basil, drizzle lightly with extra virgin olive oil, then serve.