Swiss chard and aubergine lasagne

This is a very loose take on a lasagne that works well as an easy midweek dinner with friends. The tomato sauce can be made days ahead and kept in the fridge. In fact, I’ll often double the sauce recipe and use it throughout the week for tomato pasta, spooned over meatballs, or to top homemade pizzas. If you can’t get Swiss chard, then substitute with spinach, cavolo nero, kale, mustard greens, spring greens… or whatever you fancy.