When it comes to Lasagne I’m a bit like Garfield, but when I gave up bad food a few years ago I thought I’d said goodbye to Lasagne – until now…….!! This version combines a nice basic, but veggie packed Blognese sauce with some delicious aubergine slices and just a touch of cheese and it is AMAZING!!!!
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| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 1 tbsp ghee butter or oil
- 1 Onion chopped
- 2 Garlic cloves crushed or chopped
- 2 carrots scrubbed and chopped
- 1 yellow pepper chopped
- 2 handfuls mushrooms sliced
- 500 g beef mince
- 2 tins crushed tomatoes or 800g passata
- Handful of cherry tomatoes halved
- 1 tbsp tomato puree
- 2 tbsp tsp dried oregano or 1fresh chopped
- 2 aubergines topped and tailed and thinly sliced
- 3-4 handfuls of grated cheese such as mozzarella hallumi or pecorino (or a mix)
Ingredients
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Instructions
- Heat the ghee, butter or oil in a large saucepan and saute then onion for a few minutes until slightly softened.
- Add the garlic, and carrots and saute for a few minutes more before adding the mushrooms and pepper.
- When the vegetables are all slightly softened, add the beef and cook until browned, breaking it up and mixing every few minutes.
- Add the tinned and fresh tomatoes (or passata), tomato puree and oregano and give it all a good stir.
- Bring the mixture to a boil, then reduce and simmer for anywhere from 20 minutes to an hour and a half.
- Meanwhile, preheat the oven to around 190oC and prepare your aubergine and cheese.
- When the sauce is ready, begin to layer the lasagne in a baking dish starting with a layer of sauce, then some thin slices of aubergine and a handful of cheese. Repeat this and end with some cheese on top.
- Bake the lasagne in the oven for around 25-30 minutes.
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