Mmm… Lasagna! I love Italian food. Not the cheap take-away kind, but the proper freshly made meals. Sadly I have never been to Italy, so I have never had a nice Italian view with my dinner, but my imagination brings me afar.
A great tomato sauce is the key in this recipe and secretly you already know how to make that one (Ssshhht). I chose not to use pasta in this dish, because I usually skip the carbs in the evening, but feel free to use it in this lasagna.
For my boyfriend and me, I used:
- 500 milliliters of the secret pasta sauce
- 1 Eggplant
- 1 Zucchini
- 400 grams of ground beef
- Olive oil
- Pepper and Salt
- Freshly grated Parmesan cheese
- Paper towel
- A small oven dish, mine was 15x21cm
- An Italian accent
- Cook the sauce in a small pot; let it simmer for 2 hours until it gets thick enough to be called a pasta sauce. Do not put the lid on the pot, so that the steam can leave the pot. Give it some attention every once and a while by stirring. (If you are in a hurry you can turn on the heat and keep an eye on the sauce so it does not stick to your pot)
- In the meantime you can slice the eggplant and zucchini lengthwise so you can build the lasagna with it later on
- Preheat your oven to 200°C
- Oil both sides of the eggplant and zucchini slices, ground some fresh pepper and salt over the slices
- Put them in a hot pan and let them grill for 3 minutes on every side
- After grilling I have put the slices on a paper towel so that extra oil can be absorbed by the paper
- Put the ground beef in a pan with some olive oil and cook until it is crumbled and well done
- Now the sauce is ready, you start layering the different ingredients by starting with a layer of eggplant and/or zucchini, then some ground beef and some sauce. Repeat this until you are out of your ingredients
- Add some freshly grated Parmesan and put the dish into the oven for 15 minutes
- Divide the dish in to meals, close your eyes, think of Italy and buon appetito!