Pilchard, Mozzarella & Brinjal Lasagna

A delicious twist on classic lasagne! Layers of pan-fried brinjals, rich Napoletana sauce, creamy cheese sauce, and Glenryck Tomato Pilchards, all topped with golden, melty mozzarella.

Ingredients

  • 2 Brinjals, Thinly Sliced and Pan Fried
  • 400g Napoletana Sauce
  • 400ml Cheese Sauce
  • 100g Grated Mozzarella
  • 2 Tins Glenryck Tomato Pilchards
  • To Serve: Fresh Basil, Crusty Bread (Ciabatta) or Fresh Green Salad

Method

1. Preheat the oven to 180 degrees Celsius.
2. Open the tins of Glenryck Tomato Pilchards and pour the fish and sauce into a bowl. Mash roughly together to get a 'mince' like consistency.
3. In a large casserole dish layer pilchards, Napoletana sauce, brinjals, cheese sauce and mozzarella. Repeat the layers until the dish is full.
4. Top with a final sprinkle of mozzarella.
5. Place the dish into the oven and bake for 20 minutes.
6. Remove from the oven and set aside for a few minutes before serving.
7. Serve on its own, with bread or a fresh salad.

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