If you fancy a meat-free lasagne, then has the best to share. Mary Berry's aubergine , taken from her cookbook Mary's Foolproof Dinners, is the perfect meal to batch cook.

Ready in as little as 60 minutes, this meal can serve up to eight people, which means there might be plenty left over for another day. Not requiring much cooking skill at all, the aubergine lasagne is simply made in the oven. It's only the tomato sauce that requires cooking on the hob, but the iconic chef makes the process ever so simple.

Serves: six to eight people

Ingredients

Three aubergines, sliced lengthways into 1cm slices

Four tbsp olive oil

Two large onions, finely chopped

Four garlic cloves, finely grated

400g tin chopped tomatoes

500g carton passata

Two tbsp sun-dried tomato paste

One tbsp freshly chopped oregano

One small bunch of basil, leaves roughly chopped

Three fresh or dried lasagne sheets

250g mozzarella, broken into pieces

115g Parmesan, coarsely grated

Preheat the oven to 220C (200C fan/gas seven). Line two large baking sheets with non-stick baking paper.

Arrange the sliced aubergines on the baking sheets, brush with oil and season with salt and black pepper.

Roast the aubergines for about 25 minutes, then remove from the oven and set aside.

Heat two tablespoons of oil in a deep frying pan over high heat. Add the onions and fry for five minutes, stirring.

Add the garlic, fry for one minute then pour in the tomatoes, passata and sun-dried tomato paste, lower the heat and simmer for five minutes. Add the herbs and season.

Meanwhile, soak the lasagne sheets in a shallow dish of boiling water for five minutes, then drain.

Spoon a portion of tomato sauce into a wide-based, shallow ovenproof dish, then the cheese and the aubergines on top, add more tomato sauce, then add a lasagne sheet. Add more cheese, more tomato sauce, aubergine and more cheese.

Finally, spoon on the remaining tomato sauce and cheese, then bake in the oven for 30 minutes.