Beef Lasagne With Eggplant And Cherry Tomatoes

Beef Lasagne With Eggplant And Cherry Tomatoes

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2 Hours Prep
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6 Servings

Crème fraiche is the hero of this fantastic lasagne. Complete with cherry tomatoes and beef mince, this recipe is fast becoming a Latina™ Fresh Team favourite. The recipe serves 6 to 8, and is great with a fresh rocket salad.

Ingredient List

  • Small check mark in a circle icon 1 onion, cut into large chunks
  • Small check mark in a circle icon 2 small carrots, chopped
  • Small check mark in a circle icon 2 sticks celery, chopped
  • Small check mark in a circle icon 1 clove of garlic, peeled
  • Small check mark in a circle icon Olive oil
  • Small check mark in a circle icon 1 eggplant, diced
  • Small check mark in a circle icon 500g lean beef mince
  • Small check mark in a circle icon ¼ cup red wine
  • Small check mark in a circle icon Sprig of rosemary, chopped
  • Small check mark in a circle icon 400g can cherry tomatoes
  • Small check mark in a circle icon 700g tomato passata
  • Small check mark in a circle icon 375g packet Latina™ Fresh Lasagne Sheets
  • Small check mark in a circle icon 200g tub crème fraiche
  • Small check mark in a circle icon ¹⁄3 cup grated Parmesan cheese
  • Small check mark in a circle icon 150g mozzarella or bocconcini cheese, torn

Preparation

  1. Finely dice the onion, carrot, celery & garlic in a food processor. Heat a generous amount of olive oil in a large saucepan over low heat and cook the onion mixture for at least 15 minutes, stirring occasionally, until golden. Add eggplant, increase heat to medium and cook a further 4 minutes.
  2. Add beef mince and cook, stirring, 5 minutes, or until browned. Add wine and cook until evaporated. Season with salt and pepper and add rosemary. Add cherry tomatoes & passata, cook, covered, over low heat for 30 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
  3. Preheat oven to 180°C (160° fan forced). Layer the sauce and lasagne sheets in a 30cmx20cm deep ovenproof dish, starting and finishing with a sauce layer. Blend crème fraiche with 2 tablespoons of water to create a white sauce. Spoon over meat sauce. Scatter with Parmesan cheese. Place mozzarella cheese pieces on top.
  4. Cover with baking paper and foil and bake for 30 minutes. Remove paper and foil, bake a further 10 minutes or until golden. Allow to stand for 10 minutes before serving.

Tips

  • Serve lasagne with a fresh rocket salad.