Cheesy Beef and Eggplant 'Lasagna'

Lasagna flavours - without the pasta!
1,666 Reviews
Cals 803 · Prot 68 · Carbs 48 · Fat 38
Low-Carb
Try Hello Chef Now
60 min
Cheesy Beef and Eggplant 'Lasagna'
Lasagna flavours - without the pasta!
1,666 Reviews
Cals 803 · Prot 68 · Carbs 48 · Fat 38
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Eggplants
Eggplant
2 Piece
Olive oil
2 Tbsp
Salt
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
Water
50 ML
Beef stock cube
0.5 Piece
Chopped tomatoes
400 Grams
Dried basil
2 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Parmesan 4*
60 Grams
Grated mozzarella 4*
100 Grams
To serve
Fresh basil
15 Grams

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

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.
Roast eggplants

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.
Make sauce

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 cube, chopped tomatoes, basil, salt and pepper. Once boiling, reduce the heat to low and simmer for 10 min.
Grate

4 Grate

Meanwhile, grate the Parmesan.
Bake

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.
Serve

6 Serve

Allow the baked lasagna to rest for 5-10 min before serving. Garnish with the fresh basil leaves.
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