Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Tip!Fry the eggplant slices in oil instead of roasting them in the oven. Use two pans at once to save time.
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 measuredwater, 0.5/0.5/1 stockcube, chopped tomatoes, basil, salt and pepper. Once boiling, reduce the heat to low and simmer for 10 min.
Meanwhile, grate the Parmesan.
Arrange a layer of the beefmixture 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.
Allow the baked lasagna to rest for 5-10 min before serving. Garnish with the fresh basil leaves.