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Aubergine lasagne with mince
45 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 813
  • Fat about 46g
  • Carbohydrates about 48g
  • Protein about 48g
This is needed
This is needed for 4 people
  • 3 aubergine
  • 4 tbsp olive oil
  • 0.75 tsp salt
  • 1 sprig rosemary
Meat filling
  • 1 tbsp oil for frying
  • 2 garlic clove
  • 2 shallot
  • 400 g minced meat (beef and pork)
  • 3 tbsp tomato puree
  • 3 dl beef bouillon
  • 2 sprigs rosemary
  • salt and pepper to taste
  • 2 bay leaf
Cottage cheese sauce
  • 1 tbsp olive oil
  • 450 g plain cottage cheese
  • 200 g sour single cream
  • 1 garlic clove
  • 0.5 tsp salt
  • a little pepper
To layer
  • 1 sprig rosemary
  • 12 white lasagne sheets
  • 50 g grated Parmesan
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Cut the aubergines lengthwise into approx. 5 mm slices, place on two trays lined with baking paper.
Brush the aubergines with oil, season with salt. Finely chop the rosemary, sprinkle on top.
To roast
Approx. 25 mins. in an oven preheated to 200°C (convection). Remove and set aside.
Meat filling
Finely chop the shallots and garlic. Heat the oil in a non-stick frying pan. Fry the meat in batches for approx. 5 mins. Reduce the heat, sauté the shallots and garlic in the same pan for approx. 3 mins. Add the tomato puree and cook for approx. 2 mins., pour in the stock, bring to the boil, reduce the heat. Add the rosemary and bay leaf with the meat, cover and simmer for approx. 20 mins., season.
Cottage cheese sauce
Combine the cottage cheese with all the other ingredients up to and including the pepper, mince in the garlic, mix.
To layer
Layer the aubergines, cottage cheese sauce, meat filling and lasagne sheets in the prepared dish. Finish with a layer of cottage cheese sauce. Remove the rosemary needles, sprinkle on top with the cheese.
To bake
Approx. 30 mins. in an oven preheated to 200°C (convection). Remove the lasagne and leave to stand for approx. 5 mins.

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