Cheesy Beef and Eggplant Lasagna

Lasagna flavours - without the pasta!
Cooking time: 60 min
Cals 797 · Prot 56 · Carbs 50 · Fat 39
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2 Piece
Olive oil
2 Tbsp
1 Tsp

Beef sauce

Lean beef mince
350 Grams
Red onion
1 Piece
Garlic cloves
4 Piece
Olive oil
2 Tbsp
Tomato paste
50 Grams
50 ML
Beef stock cube
0.5 Piece
Chopped tomatoes
400 Grams
Dried basil
2 Grams
1 Tsp
Black pepper
0.5 Tsp
60 Grams
Grated mozzarella
100 Grams

To serve

Fresh basil
15 Grams


1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Chop the eggplants into 1 cm thick slices. Peel and finely chop the onion and garlic.
2 Roast eggplants
Arrange the eggplant slices on a lined baking tray. Drizzle with oil and sprinkle with a generous pinch of salt. Roast for 25 min. You may need to do this in batches or use 2-3 trays.
3 Make sauce
Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min. Add the beef and fry for 5 min further. Add the garlic and tomato paste and fry for 2 min further. Add the measured water, 0.5/0.5/1 stock cubechopped tomatoesbasil, salt and pepper. Once boiling, reduce the heat to low and simmer for 10 min. 
4 Grate
Meanwhile, grate the Parmesan.
5 Bake
Arrange a layer of the beef mixture in a baking dish. Top with a layer of the eggplants. Repeat this process until all of the eggplant and sauce are used up. Finally, top with the grated mozzarella and Parmesan. Bake for 20-25 min. 
6 Serve
Allow the baked lasagna to rest for 5-10 min before serving. Garnish with the fresh basil leaves.
Tips for fussy eaters
Chop up a portion of the lasagna and serve it with cooked pasta.
Pro tip
Fry the eggplant slices in oil instead of roasting them in the oven. Use two pans at once to save time.

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