for 4 person

Aubergines

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 sprig	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

How it's done

Aubergines

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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