Beef and Eggplant Lasagna Recipe

Ingredients:

• 3 lasagna sheets (fresh homemade or dried, bought from supermarkets)
• 1, about 900 gm large eggplant (or 2 to 3 small)
• 620 gm beef mince
• 1 onion, diced
• 1 tsp minced garlic
• 2 cans Italian diced tomatoes, each 400 gm
• 1 Tbsp ketchup
• 1 tsp Worcestershire sauce
• ground nutmeg, to taste, optional
• 1/2 cup basil leaves, finely chopped
• Mozzarella cheese, to taste, grated
• raw sugar, to taste
• salt, to taste
• pepper, to taste

Marinade:

• 1 Tbsp light soy sauce
• 1/2 tsp sugar
• 2 tsp corn flour
• 1 egg
• pepper, to taste

Thickening:

• 2 tsp corn flour
• 2 Tbsp water

Method:

• Mix the beef with the marinade. Set aside. Preheat oven to 180C/356F.
• Heat oil in frying pan. Add onion and sauté over medium-high heat until translucent. Add the garlic and cook until fragrant.
• Add beef and cook until browned, stirring and mashing with a wooden spoon to separate any lumps.
• Pour in the two cans of diced tomatoes with juice. Stir in ketchup, Worcestershire sauce. Sprinkle ground nutmeg if desired. Bring it to a boil. Reduce heat to simmer until the sauce thickens, about 15 minutes, with occasional stirring. Season with sugar, salt and pepper. Remember to taste by yourself, adjust seasonings until satisfied. Add the thickening and cook to preferred consistency. Turn off the heat, stir in the basil leaves. Set aside.
• While cooking the sauce, rinse the eggplant and wipe dry with paper towels. Slice into about 1cm thickness. Brush oil and season with salt on both sides. Bake in the preheated oven, for about 10 minutes. Turn to another side, and bake for another 10 minutes. Set aside.
• Line eggplant slices on the bottom of two baking trays. Spoon about 1/6 of the beef sauce over the eggplant, topped with a lasagna sheet. Repeat layers for both trays, ending up with three layers each. Top with remaining sauce and cheese.
• Bake in the preheated 180C/356F oven, for about 20 minutes. Increase heat to 200C/395F, bake for another 8 to 10 minutes, or until cheese is golden. Serve hot. 

Read more: http://en.christinesrecipes.com/2011/04/beef-and-eggplant-lasagna.html#ixzz2r9P9s8rx

SHARE

About Gabriella William