Name: Beef and eggplant lasagne
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 1
Ingredients: 56.88 gm olive oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 400g lean beef mince; 2 x 400g cans chopped tomatoes; 250.00 ml basil leaves, torn; 1 eggplant, sliced into 1cm rounds; 42.00 gm lemon juice; 375.00 ml grated cheddar cheese; 250g dried lasagne pasta sheets; 120g baby spinach leaves, to serve

Beef and eggplant lasagne

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Prep Time:
15 minutes

Cook Time:
80 minutes

Total Time:
95 minutes

Vitamins and minerals packed eggplant beef lasagne - a hearty winter delight.

Ingredients:

56.88 gm olive oil
1 onion, finely chopped
3 garlic cloves, crushed
400g lean beef mince
2 x 400g cans chopped tomatoes
250.00 ml basil leaves, torn
1 eggplant, sliced into 1cm rounds
42.00 gm lemon juice
375.00 ml grated cheddar cheese
250g dried lasagne pasta sheets
120g baby spinach leaves, to serve

Instructions:

1. Preheat the oven to 180°C. 2. Heat 1 tablespoon of oil in a saucepan over medium-high heat. 3. Sauté onion and garlic for 3 to 4 minutes until softened. 4. Brown the mince for 3 minutes, stirring occasionally. 5. Stir in tomatoes, salt, and pepper. 6. Simmer over medium heat for 20 to 25 minutes until the sauce thickens. 7. Remove from heat and stir in basil.
Preheat a medium-high chargrill or barbecue. Brush eggplant with remaining oil, season with salt and pepper, and grill for 3 to 4 minutes on each side until golden. Finish with a sprinkle of lemon juice before setting it aside.
Spread a third of the mince mixture in an 8-cup baking dish. Sprinkle with 1/4 cup cheese. Layer with half the eggplant and pasta. Repeat layers. Finish with remaining mince and cheese. Bake for 40-50 minutes until pasta is tender and cheese is golden. Serve with fresh spinach leaves.

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