3 aubergines, sliced lengthways into 1cm/½in thick slices
small bunch basil, leaves roughly chopped
4 garlic cloves, finely grated
2 large onions, finely chopped
dressed salad leaves, to serve
2 tbsp sun-dried tomato paste
400g tin chopped tomatoes
3 fresh or dried lasagne sheets
500g carton passata
salt and freshly ground black pepper
3–4 tbsp olive oil
1 tbsp chopped fresh oregano
250g/9oz mozzarella, broken into pieces
115g/4oz Parmesan, grated