Rough-Cut Lasagna Pasta with Sardines and Roasted Eggplant Sauce

Preparation Steps

1. Roast the vegetables

   Heat the oven to 220°C (200°C fan). Remove the skin of the eggplant & cut it into bite-sized pieces, quarter the tomatoes and cut the onion into wedges. Spread them on a parchment-lined tray, toss with the olive oil and roast for 30 minutes, turning halfway, until the eggplant is soft and the onion edges are browned.

2. Break and cook the pasta

   Break the dry Lasagna Sheets lengthwise by hand into rough ribbons. Cook in a large pot of unsalted water at a rolling boil, stirring straight away to separate the strips. Follow the package time (mine was around 10min), checking for a tender ribbon with no chalky centre; reserve the Water from the pot, then drain.

3. Blend the sauce

   Blend the roasted vegetables with the Oat cream, Garlic powder, Salt and Black pepper until the sauce is thick but pourable and coats the back of a spoon. If it runs off like water, simmer it in a wide pan over medium heat for 3–5 minutes, stirring, until it coats the spoon.

4. Coat the pasta and add the sardines

   Warm the sauce over medium-low heat and toss in the drained pasta and reserved Water until the ribbons are coated and no liquid pools in the pan. Gently fold in the Canned drained with sardine and warm for 1–2 minutes without boiling. Serve while hot like my wifey.