Serves: 8
Ready in: 45 mins
Ingredients
2 large eggplants
1/2 red capsicum, diced
small bunch of green shallots, sliced
100g mushrooms
1/2 clove of garlic
400g premium lean beef mince
2 tablespoon oregano or mixed herbs
1 400g tin of crushed tomatoes
150g smooth lite ricotta
150g lite shredded mozzarella
small bunch of fresh basil
extra virgin olive oil
Method
Step 1. preheat the oven and prepare vegetables
Preheat oven to 200°C fan-forced. Remove the end of the eggplant and thinly slice lengthways. Finely chop shallots, mushroom, capsicum and crush the garlic
Step 2. Cook mince
Bring a frypan to medium heat. Add a generous drizzle of extra virgin olive oil. Sauté vegetables for approximately 4mins. Add beef mince, dried oregano or mixed herbs and salt and pepper to taste. Break the mince up as it browns for 3-4 mins. Add the tinned tomatoes, bring to the boil then simmer for 5 minutes to thicken the sauce. Remove pan from heat. Set aside
Step 3. Make Lasagne
In a baking dish, layer third of the mince to cover the base. Top with a single layer of raw eggplant strips, 1/3 of the ricotta and 1/3 of the mozzarella. Repeat again, ensuring the final layer is the remaining mozzarella. Bake for 25 minutes until the cheese is nice and golden. Rest for 5-10 minutes and serve
This recipe makes 8 servings
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