Eggplant lasagna
User Reviews
4.7
9 reviews
Excellent
Eggplant lasagna
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 500 g (1lb) ground pork/pork mince
- 500 g (1lb) ground beef/beef mince
- 1 onion finely chopped
- 2 medium carrots peeled and finely chopped
- 2 celery ribs finely chopped
- 2 bay leaves
- 4 prigs thyme
- 4 garlic cloves crushed
- 1 cup beef stock
- 2 cups crushed tomatoes / strained tomatoes
- salt and pepper to taste
For the lasagna:
- Béchamel sauce
- 6 medium eggplant sliced into ½cm slices.
- 2 tbsp olive oil
- 2 tsp salt
- 1 cup mozzarella cheese grated
- ½ cup Parmesan Cheese grated
- fresh basil to serve
Instructions
Make the bolognese sauce
- In a large pot or Dutch Oven set over medium-high heat, brown the meat well in a large pot set over high heat.
- I do this in batches to allow the meat to brown well. Remove the meat from the pot and set aside.
- Add chopped carrots, celery and onion along with the fresh herbs. Allow the vegetables to sauté until golden brown.
- Add the meat back into the pot then add the tomatoes, beef stock, sugar, salt and pepper.
- Allow the sauce to simmer gently for 30-45 minutes until the sauce has reduced and thickened slightly and the meat is tender.
- Once cooked, taste and adjust seasoning if necessary.
Roast the eggplant
- While the bolognese cooks, slice the eggplant into slices, approximately half centimetre wide.
- Place onto a large baking sheet in a single layer. Brush over olive oil and season with salt. Place in a hot oven (200°C/390°F) and allow to roast for 10-15 minutes until golden brown and cooked.
- Remove and set aside.
- Make the béchamel sauce according to recipe instructions.
Assemble the lasagna
- Add a few spoonfuls of sauce to the bottom of a baking dish. Add a layer of eggplant slices. Spoon over some of the béchamel then add another layer of bolognese.
- Repeat layering the ingredients then sprinkle with mozzarella and parmesan.
- Cover with foil and bake at 180°C/350°F for 30 minutes then uncover and bake for another 10-15 minutes until golden brown.
- Remove from the oven and allow to rest for at least 15 minutes before slicing and serving scattered with fresh basil.
Nutrition Information
Show Details
Calories
428kcal
(21%)
Carbohydrates
27g
(9%)
Protein
35g
(70%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
913mg
(38%)
Potassium
1371mg
(39%)
Fiber
11g
(44%)
Sugar
14g
(28%)
Vitamin A
2739IU
(55%)
Vitamin C
11mg
(12%)
Calcium
247mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 913mg | 38% |
| Potassium | 1371mg | 29% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 2739IU | 55% |
| Vitamin C | 11mg | 12% |
| Calcium | 247mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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