Beef Lasagna With Eggplant & Mushrooms
500g ground beef
2 garlic cloves, crushed
2 eggplants, sliced and roasted
1 cup chopped fresh cremini mushrooms
4 tbsp tomato paste
Half tsp red chilli powder
Half tsp black pepper powder
2 tbsp chopped basil
2 tbsp chopped parsley
3 tbsp ricotta cheese
300g instant or fresh lasagne sheets
2 cups shredded mozzarella cheese
30g grated parmesan cheese
Heat a large, deep, non-stick frying pan, spray with olive oil and cook the beef with tomato paste, garlic, red chilli and black pepper powder and cook until the beef is done. Now add the mushrooms, basil and parsley and cook for another 10 minutes or so. Salt to taste. Remove and set aside.
Prepare the Lasagna sheets according to the instructions given on the pack.
Spoon a little of the beef mixture over the base of a large casserole dish and top with a single layer of the rosted eggplant slices, drop dollops of ricotta cheese and a thin layer of mozzarella cheese and then finally top with a single layer of lasagna sheets. Repeat the same process 2 more times, therefore making 3 layers. Spread the remaining mozzarella cheese on top and sprinkle with the parmesan. Bake for 30-40 minutes at 350 degrees F, or until the cheese starts bubbling and starts turning golden. The top may puff up slightly but will settle on standing.