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Italian Recipes
Beef, Pork & Aubergine Lasagne

Beef, Pork & Aubergine Lasagne

with mozzarella

Get 50% off your first box

https://www.hellofresh.de/recipes/italienische-lasagne-mit-rinderhackfleisch-67c0892cfee699bdfef7b5c9

Tags:
Family Friendly
Allergens:
Egg
•Wheat
•Cereals containing gluten
•Milk

The quantities provided above are averages only.

Total50 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

240 grams

Beef and Pork Mince

30 grams

Green Pesto

200 grams

Fresh Lasagne Sheets

(Contains: Egg, Wheat, Cereals containing gluten May be present: Soya, Mustard)

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)

Carrot

1 unit(s)

Aubergine

110 grams

Creme Fraiche

(Contains: Milk)

2 sachet(s)

Beef Stock

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

½ sachet(s)

Italian Herbs

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Nutrition Values

Energy (kJ)4183 kJ
Energy (kcal)1000 kcal
Fat55.5 g
of which saturates24.6 g
Carbohydrate81.3 g
of which sugars18.5 g
Dietary Fiber7.9 g
Protein44.7 g
Salt5 g
Potassium236.3 mg
Calcium11.3 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish
•Grater
•Aluminum Foil

Cooking Steps

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel carrots and grate coarsely.

Grate the eggplant coarsely.

Place a pan over medium-high heat (no oil). 
Once the pan is hot, fry the mince, aubergine, carrot and half the Italian herbs (per 2P) until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

2

Meanwhile, mix the creme fraiche, half the stock, cheese and 100ml water (per 2P) in a bowl. 

Add the chopped tomato and remaining stock to the mince. Cover and cook for 6-8 mins. Season to taste with salt, pepper and sugar.

3

Pour a thin layer of beef mince into an oven dish and cover with lasagne sheets.
Pour more beef mix and then a layer of creme fraiche and cheese mix.
Repeat this process until all the ingredients are used up and finish with a layer of he cheese and creme fraiche mix. 
Cover the dish with aluminum foil, then bake for 30-35 mins, or until the tip of a knife goes easily into the pasta.
Remove the foil when there are 10 mins left of cooking.

4

Serve the lasagne in plates and spoon over the pesto. TIP: Let the lasagna cool a little so that it holds together better when cut.

Meal right image

Explore Similar Recipes

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