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3 aubergines
3 cloves garlic, peeled and sliced
a few sprigs fresh thyme, leaves picked
1 dried red chilli, crumbled
6 tablespoons extra virgin olive oil
2x400 g organic tinned plum tomatoes
1 splash balsamic vinegar
1 bunch fresh basil, leaves picked and stalks chopped
150 g Cheddar cheese, grated
2 handfuls Parmesan cheese, grated
6-8 fresh lasagne sheets
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1st Keep
 jenellebaur
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