This recipe uses tender eggplant or aubergine instead of pasta as the layers in the lasagne. Delicious. You’ll also love the oaty crumble cheese topping!
For the crumble topping:
1 cup fresh breadcrumbs
1/2 cup Harraways wholegrain oats
1/2 cup grated cheese (we used tasty cheddar and parmesan)
For the lasagne:
1 large eggplant, sliced
1/4 cup olive oil, plus more for drizzling
1 shallot, finely chopped
2 cloves garlic, crushed
700g beef and pork mince, combined
400g can of chopped tomatoes in juice
2 tablespoons tomato paste
1/4 cup fresh parsley, chopped
2 tablespoons basil leaves, torn
1 tablespoon fresh thyme leaves
Salt and pepper
Preheat your oven to 180 degrees Celcius.
Brush eggplant with the olive oil and fry in a large frypan until tender. Season and set aside.
In the still warm pan, add a little more olive oil and fry the shallots and garlic until soft.
Add the meat and cooked until browned. Add the tomatoes, then the herbs and finally the tomato paste. Cover the pan and simmer for 30 minutes.
Grease your favourite lasagne dish with a little olive oil and spoon in half the cooked meat mixture. Top with half the eggplant slices and dollop over half the ricotta.
Repeat and layer with the remaining ingredients: mince, eggplant, ricotta. Season with salt and pepper as desired.
Top with the crumble mixture and bake at 180 degrees Celcius for 20 minutes until hot and bubbling.
Garnish with fresh herbs and serve.