1 Cauliflower rough chop
500g Beef mince
500g Lamb mince
2 Red Onion diced
810g canned Tomato
3 cloves garlic crushed
1 Carrot finely grated
50g butter
300ml Sour cream
150g Mozzarella grated
3 sml aubergine half lengthways then slice across (half moon shape)
2 Bay leaves
1 tsp chilli
1 tablespoon oregano
Tsp salt
Tsp White pepper
Preheat oven 200c Celsius fan forced.
Melt butter medium heat, gently fry onions till soft, add garlic stir and cook further minute, add mince, stir and fry till brown, add carrot stir, add tomatoes stir to mix, add chilli, oregano, salt, Cover and leave to simmer 30-40min stir occasionally.
Meanwhile, steam cauliflower 20min, puree, add white pepper and sour cream.
Greased lasagne dish, Layering as follows, béchamel, aubergine, bolognaise, repeat until reach top of dish stopping on an aubergine layer then add another layer of béchamel (this will seal the dish and lock in flavours). Put in oven for 30-40mins, check for golden brown top, then cover evenly with cheese (add more if you love cheese). Cook further 10-15mins depending how you prefer your cheese.





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