Beef Lasagne With Eggplant And Cherry Tomatoes

2 Hours

Serves 6

Beef Lasagne With Eggplant And Cherry Tomatoes

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.


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


  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.


  1. Serve lasagne with a fresh rocket salad.