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Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.

2. Arrange the aubergines on the baking trays, brush with 1–2 tablespoons oil and season well with salt and pepper. Roast for about 20–25 minutes until golden and soft. Set aside.

3. Reduce the oven temperature to 200C/180C Fan/Gas 6.

4. Heat the remaining oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring. Add the garlic and fry for 1 minute. Pour in the tomatoes, passata and sun-dried tomato paste, lower the heat and simmer for 5 minutes. Add the fresh herbs and season well with salt and pepper.

5. Meanwhile, if using dried lasagne sheets, soak them in a shallow dish of boiling water for 5 minutes, then drain.

6. Spoon a quarter of the tomato sauce into the base of a 1.7 litre/3-pint wide, shallow ovenproof dish and spread to the corners. Scatter a quarter of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon a third of the remaining tomato sauce on top, then add the sheets of lasagne, followed by a third of the remaining cheeses. Spoon half of the remaining sauce on top, then half of the remaining cheeses, followed by the remaining aubergine slices. Finally, top with the remaining tomato sauce and arrange the remaining cheeses in eight piles on top. Cook for about 30 minutes until bubbling and golden.

7. Serve hot with the dressed salad leaves.