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Betty Bossi Koch-Center
Cottage cheese sauce
One ovenproof dish (holding approx. 2 l), greased
How it's done
Cut the aubergines lengthwise into approx. 5 mm slices, place on two trays lined with baking paper.
Brush the aubergines with oil, season with salt. Finely chop the rosemary, sprinkle on top.
Approx. 25 mins. in an oven preheated to 200°C (convection). Remove and set aside.
Finely chop the shallots and garlic. Heat the oil in a non-stick frying pan. Fry the meat in batches for approx. 5 mins. Reduce the heat, sauté the shallots and garlic in the same pan for approx. 3 mins. Add the tomato puree and cook for approx. 2 mins., pour in the stock, bring to the boil, reduce the heat. Add the rosemary and bay leaf with the meat, cover and simmer for approx. 20 mins., season.
Cottage cheese sauce
Combine the cottage cheese with all the other ingredients up to and including the pepper, mince in the garlic, mix.
Layer the aubergines, cottage cheese sauce, meat filling and lasagne sheets in the prepared dish. Finish with a layer of cottage cheese sauce. Remove the rosemary needles, sprinkle on top with the cheese.
Approx. 30 mins. in an oven preheated to 200°C (convection). Remove the lasagne and leave to stand for approx. 5 mins.
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