Preparation
Step 1
Heat 1 tbsp oil in a large ovenproof skillet or deep-sided frying pan (approx. 22cm). In batches, cook the eggplant for 2-3 minutes on each side until golden and soft. (Add 1 tbsp oil between batches.) Transfer to a plate lined with kitchen paper.
Step 2
Repeat the process with the zucchini then the tomatoes.
Step 3
Cook the lasagna sheets in boiling salted water until al dente. Cut each sheet with a round cookie cutter and drizzle with olive oil so they don’t stick.
Step 4
Return the frying pan to a medium heat with 1 tbsp oil. Fry the garlic until sizzling but not coloured, then stir in the marinara sauce. Season, bring to the boil then remove from the heat to cool slightly.
Step 5
Return the frying pan to a medium heat with 1 tbsp oil. Fry the garlic until sizzling but not coloured, then stir in the marinara sauce. Season, bring to the boil then remove from the heat to cool slightly.
Step 6
Cover with foil and bake for 20 minutes. Remove the foil and bake for 5-10 minutes more until the top is golden. Serve with your choice of side and enjoy.
