The quantities provided above are averages only.
240 grams
Beef and Pork Mince
30 grams
Green Pesto
200 grams
Fresh Lasagne Sheets
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Carrot
1 unit(s)
Aubergine
110 grams
Creme Fraiche
2 sachet(s)
Beef Stock
1 unit(s)
Grated Italian Style Hard Cheese
½ sachet(s)
Italian Herbs
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
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.
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.
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.
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.