EGGPLANT AND BEEF LASAGNA

SERVES a family

Serve with fresh garden salad

INGREDIENTS

  • 1 handful of basil and parsley, finely chopped

  • 2 garlic clove, chopped finely

  • 1 brown onion, finely chopped

  • 1 -2 eggplants, very thinly sliced

  • 500 grams organic beef mince

  • 1 small tub tomato paste

  • 1 jar tomato puree

  • 1 cup water

  • 1 teaspoon sugar

  • 1 cup milk

  • 2 tablespoons flour

  • 2 tablespoons butter

  • Mozzarella and Parmesan cheese

  • Lasagna sheets

METHOD

  1. Pre heat oven to 180 degrees

  2. Heat oil in large pan with garlic and onion, stir for 5 minutes or until golden

  3. Add beef mince, cook for 5 minutes

  4. Add tomato paste, puree, water and sugar and mix through, simmer for 15 minutes

  5. Add all herbs, stir through, sit aside

  6. Make cheesy sauce adding butter, milk and flour to pot and stir through until creamy consistency

  7. Line baking dish with olive oil

  8. Add a layer of mince, then a layer of eggplant, then a layer of cheesy sauce, then a layer of pasta sheets, continue this until baking dish is full

  9. Top with Mozzarella and Parmesan cheese

  10. Bake for approx. 30 mins on medium heat