Quick and easy
“Lasagne originated in Italy, traditionally ascribed to the city of Naples. A wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word “lasagne” and, in many non-Italian languages, the singular “lasagna”, can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.”
This version is a very quick take on the traditional way of making lasagna. Usually the tomato and bechamel sauces as well as the pasta sheets would be fresh homemade rather than using pre-made commercialised produce. What makes this lasagna a little healthier is the use of carrots and eggplants. It’s definitely a dish stubborn eaters wouldn’t want to refuse.
You will need:
1 tablespoon sunflower oil
1 packet of minced beef
1 tomato sauce
1 teaspoon sugar
50ml white wine
Home made bechamel (or) 2 bottle pre-made bechamel sauce
1 packet of lasagna sheets
Grated cheddar cheese
Pre-heat the oven to 180 degrees. With a tray, cut out a sheet of tin foil, that will be for the eggplant. Thinly slice the eggplants then lightly score a diamond or criss cross shape on the fleshy part of the eggplant. Drizzle the top with olive oil and season with salt then oven roast for 15-20mins till it’s cooked through and has darkened in colour.
In a wok, drizzle some oil on medium to high heat, sweat the chopped onions first for 5mins then mix in the finely chopped garlic. Add in the minced beef, thoroughly keep mixing the onions and garlic into the beef, as well and further mincing the meat. Add in the tomato sauce along with the grated carrots and wine – bring the sauce to simmer on low heat and cover the wok with a pan. Season with salt, pepper and a little bit of sugar to reduce the acidity from the tomatoes. Once the sauce is ready, remove it from the heat, leaving it aside. When building the lasagna layers, start with the pasta sheet at the bottom (the reason why I do this, is for when I scoop out a serving, the pasta sheet holds it’s shape). Followed with a thin layer of tomato mince beef, eggplant then bechamel. Repeat the process. At the end, cover the top with grated cheese. Gently place the lasagna in the oven, oven bake the lasagna at a 180-200 degrees for about 60 minutes. Before serving, best to wait for the lasagna to cool down for a while before cutting into pieces. This will allow it to set and hold itself when you serve. If you serve too early while it’s pipping hot, chances are the lasagna will be runny. Accompany the dish with fresh salad.