Eggplant lasagna

About the dish

This wonderful aubergine lasagna is just delicious. Try out a twist on a classic Italian dish - aubergine lasagne that's full of cheesy goodness, without the pasta. Layers of eggplant, meat sauce, low carb rice and cheese, who can resist that? A little time-consuming but well worth the effort. Lasagna makes a family-favorite and we hope that you will love this recipe. We have added the low carb shirataki rice into the recipe so the only thing you need to serve this lasagna with is a salad. Enjoy!

Ingredients

2 bags PurePasta Rice
400g ground beef
2 large eggplants/aubergine
250g greek yogurt
3 eggs
2 ½ dl heavy cream
½ bunch of fresh basil
400g chopped tomatoes (1 tin)
100g parmesan cheese
100g mozzarella cheese
1tablespoon oregano
Butter
Salt and pepper

How to

Preheat the oven to 200°C/400ºF.

Rinse the rice in cold water. Drain and set aside.

In a medium bowl, beat the egg, then add the mozarella, parmesan, cream, yogurt and the basil. Season with pepper, mix well to combine and set aside.

Cut off the ends of the eggplant, then slice lengthwise about 1cm thick. Season with salt and pepper.

Heat the butter in a large frying pan over a medium heat and add eggplant. Fry the eggplant slices for 2-3 minutes on each side. Remove from the pan and set aside.

Add ground beef to the pan and cook until meat is well browned.

Add the crushed tomatoes and 1 teaspoon of oregano. Let simmer for a few minutes.

Assemble the lasagna.

In a baking dish add a layer of eggplant slices. Then add a layer of beef, rice and yogurt mixture. Repeat.

Sprinkle cheese on top.

Bake for 25 minutes, until cheese is fully melted.

Garnish with basil and serve with a nice salad.

Enjoy!