Eggplant Lasagna

Ingredients :

240 grams GHF Mince Western Style
800 grams eggplant
100 grams white onion (chopped)
300 grams ready-made pasta sauce
200 grams cheddar cheese
150 grams ricotta cheese
20 grams parsley (chopped)
10 grams basil leaf (chopped)
30 ml olive oil

Baking or casserole tray (6 x 9 x 3 inches) in size

Method :

1. Trim and slice the eggplant about 1 cm thick. Lay on a baking tray and drizzle  them with a bit of olive oil on both sides.

2. Roast eggplant  at 190°c for about 15 minutes and set aside.

3. In a pan, add 2 tbsp of Olive Oil, add chopped onions and  fry over medium heat until onions soften.

4. Add GHF Western Style Mince and stir for about 2-3 minutes, add pasta sauce and cook for about 2-3 minutes until combined.  Season the sauce with  parsley & basil leaf and cook until  combine and set aside.

5. In a casserole tray, add GHF Western Style Mince sauce and spread evenly, topping it with eggplant, cheddar and ricotta cheese. Spoon a layer of GHF Western Style Mince sauce into a casserole dish, then add a fine scattering of cheddar and ricotta followed by a single layer of eggplant slices. Repeat these layers until you’ve used all the ingredients, finishing with a little sauce and another good sprinkling of ricotta and cheddar cheese.

6. Preheat the oven to 190°c and bake lasagna for 20 -25 minutes or until the top layer of cheese is brown.

7. Rest for about 5-10 minutes before serving.

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