Aubergine Layer Lasagne
1/2 carton of chopped tomatoes
Fajita seasoning mix (my not so secret ingredient for tasty food)
Pre heat the oven at 200 degrees C
Chop the onion and fry in a non stick pan then add the diced tomatoes, asparagus (broken in spall pieces), mushroom and courgette. Add the chopped tomatoes and Quorn mince and fajita seasoning and pepper to the mix and cook on a low heat.
Slice the Aubergine length ways about half a centimetre thick. You may not need all of the aubergine, I just used half for a small dish that would make 2 portions of lasagne.
Place in a hot non stick pan and cook until soft and brown.
Once the lasagne filling is cooked and tastes lovely, layer the bottom of your chosen dish evenly, then add a layer of aubergine. repeat until all of the ingredients have been used up and then sprinkle the top with cheese.
Place in the oven for about 15-20 minutes or until the cheese has melted and looks too good to leave it in there any longer.
Let it rest for a few minutes, and then serve.