Lasagne beef and tomato eggplant

Lasagne beef and tomato eggplant

Quantity: 4 Person (s)

Preparation: 30 min

Cooking time: 30 min   

ingredients:

-1 onion

-1 diced tomatoes

-500 g of ground beef

-2 aubergines

-1 c. in s. sugar

-1 Pot Beef Bouillon KNORR®

-20g butter

-20 g flour

-250g mozzarella cooking

-1 package of lasagna

-125 g grated Comté

-6 c. tablespoons olive oil

Preparation:

• Preheat the oven gas mark 6 (180 ° C)

• Peel and chop the onion.

• Brown meat and onion in a pan with 2 tbsp. tablespoons of olive oil for 5 minutes.

• Add the tomatoes, cover and simmer 15 minutes, covered.

• Wash the eggplant and cut into 5 mm slices in lengthwise.

• Roast them in a pan with 4 tbsp of olive oil.

• Drop them to as on paper towels.

• Prepare the sauce: heat the tomato juice with 20 ounces of water, sugar and Marmite Beef Broth Knorr.

• Melt the butter in the second pot.

• Add the flour, mix and pour the hot sauce slowly like a béchamel.

• Cut thin slices of mozzarella.

• Put some sauce in the bottom of a baking dish, cover with lasagne sheets then eggplant slices.

• Alternate one layer of minced meat and a layer of mozzarella.

• Put back the sheets of lasagne, sauce and so on to form 3 layers.
• Finish with sauce and grated cheese.

• Bake 30 minutes, and supervise cooking and serve with a green salad.

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