| Feb, 22, 2016 |


2 eggplants
500gr beef mince meat
2 carrots
1 celery
1 onion
3 garlic cloves
250 cremini mushrooms
2 cans of plum tomatoes
salt and pepper
chilli flakes (optional)
extra virgin olive oil
hard pecorino cheese

In a pan cook the mince meat with a bit of olive oil. While cooking try to break up the mince into small pieces. Do not stir too frequently as water will be released from the meat and it will boil instead of taking that nice golden colour.
In the mean time wash all your veggies and start chopping them finely except the mushrooms and eggplant.

Once meat is cooked take out of the pan and store in a bowl. Without rinsing the pan add a bit more olive oil and your chopped veggies. Let the veggies sweat. Wash and Slice your mushrooms then add to the sweated veggies. Cook for about a minute and add the meat back, cook everything for about 2 minutes then add the can tomatoes. Have your stock on a side and add every time the sauce starts drying out. Let the sauce cook for at least 3 hours. Season and taste.



While cooking the sauce, slice the eggplant about half a cm. So you will end up with round slices of eggplant of about half cm thick. Put rock salt on the slice of eggplant and let it drain in a colander, leave for about an hour. That is to get rid of the bitterness. Wash the slices one by one and dry them very well. Heat an iron grill or any tipe of grill you own and grill the eggplant slices. The eggplant has to be cooked. Cook all and set a side until assembling.

Grate the cheese as much as wanted.

Once sauce is cooked you can start assembling the lasagna. In a lasagna pan start first with the eggplants one layer then the sauce, then put some grated cheese and then start all over again until you finish your ingredients.


Bake in the oven at 180 degrees celsius or 356 Fahrenheit. Bake until nice and crispy on top.


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