Preheat the oven to 220°C/200°C Fan/Gas 7. Line two large baking sheets with non-stick baking paper. You will need a 1.75-litre (3-pint) wide-based, shallow ovenproof dish.

Arrange the aubergines on the prepared baking sheets, brush with oil and season well with salt and freshly ground black pepper. Roast in the preheated oven for about 20–25 minutes until golden and soft. Remove from the oven and set aside.

Reduce the oven temperature to 200°C/180°C Fan/Gas 6.

Heat a generous glug of oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring. Add the garlic and fry for 1 minute. Pour in the tinned tomatoes, passata and sun-dried tomato paste, lower the heat and simmer for 5 minutes. Add the fresh herbs and season well.

Meanwhile, if using fresh lasagne sheets, soak them in a shallow dish of boiling water for 5 minutes, then drain.

Divide each pile of cheese into four. Spoon 1/4 of the sauce into the base of the ovenproof dish and spread it to the corners. Scatter one portion each of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon another 1/4 of the sauce on top, then add the sheets of lasagne, followed by another portion of the cheese. Top with another portion of sauce, then the remaining aubergine slices and another portion of the cheeses. Finally, spoon on the remaining sauce and arrange the remaining cheeses in piles on top. Bake in the preheated oven for about 30 minutes, until bubbling and golden.

Serve hot with dressed salad leaves.