Aubergine lasagne with mince

Aubergine lasagne with mince

Total: 1 hr 40 Min. | Active: 45 Min.
Nutritional value / person: 813 kcal
, Fat: 46 g
, Carbohydrate: 48 g
, Protein: 48 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 aubergines
4 tbsp olive oil
¾ tsp salt
1 sprig rosemary

Meat filling

2 shallots
2 garlic cloves
1 tbsp oil for frying
400 g minced meat (beef and pork)
3 tbsp tomato puree
3 dl beef bouillon
2 sprigs rosemary
2 bay leaves
salt and pepper to taste

Cottage cheese sauce

450 g plain cottage cheese
200 g sour single cream
1 tbsp olive oil
½ tsp salt
a little pepper
1 garlic clove

To layer

12 white lasagne sheets
1 sprig rosemary
50 g grated Parmesan
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One ovenproof dish (holding approx. 2 l), greased

How it's done

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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.

To roast

Approx. 25 mins. in an oven preheated to 200°C (convection). Remove and set aside.

Meat filling

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.

To layer

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.

To bake

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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