Egg Nut Fee Beef Lasagna Recipe

Egg Nut Fee Beef Lasagna Recipe
Recipe :
500g beef mince
1 tbsp olive oil
1 garlic clove, minced
Fresh basil leaves, torn
A spring of Fresh thyme
3 tsp onion powder
2 tbsp @mingleseasoning garlic and herb seasoning
1 x 400g tin diced tomatoes
3 tbsp tomato paste
500ml water
5 tsp @nutraorganics Beef bone broth
Salt and pepper to taste
2 eggplants, sliced lengthwise
6 tbsp olive oil
1 cup ricotta cheese
1/4 cup Parmesan cheese, grated
1/2 cup tasty cheese, grated
Salt and pepper
Pinch ground nutmeg
3/4 cup mozzarella cheese, grated
1/2 cup baby spinach leaves
1/2 cup tasty cheese, grated

1. Heat oil in a large pot, add beef mine and cook until browned all over. Add all other sauce ingredients and bring to the boil.
2.Reduce heat and simmer for 1hour, stirring often to ensure the sauce doesn’t stick to the base of the pot. Adjust seasoning to taste. *Sauce should not have a lot of moisture, if you find you have too much liquid continue to simmer until reduced and sauce has thickened.
1. Heat a tbsp of oil in a frying pan, add the sliced eggplant and cook until brown on one side then flip it over and repeat on the other side. Remove from pan and repeat until all eggplant slices have been cooked. Set aside.
1. Mix all cheese topping ingredients ,except of the mozzarella cheese, in a large bowl until smooth. Set aside.

Heat oven to 180C.
To assemble lasagna start by spreading a thin layer of the meat sauce over the bottom of an oven proof dish. Layer cooked eggplant slices. Sprinkle over a little tasty cheese, layer the meat sauce. Again layer the eggplant slices and a layer of baby spinach leaves with a sprinkle of cheese. Top with final layer of eggplant slices and finish with cheese topping smoothed over. Add the grated mozzarella cheese and place lasagna into oven to cook for 20-30 mins.
Remove and allow to sit for 10 mins covered with foil before serving.

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