Aubergine, Courgette & Beef Lasagne with Rocket.
Wow. So this recipe looked super fancy, super daunting, and is something I’ve never thought to make before. I used to make regular lasagne with my mum and dad as a child. You know, the basic white sauce, tomato sauce, and pasta sheets. This lasagne, however, is so very different, but in my opinion, way more flavoursome, lighter on your tummy, and so very, very fresh for summer lunches, suppers, or ‘show off dinner parties’.
The thing which baffles me the most is the flavour of the aubergine and courgette layers. I swear they taste so much like cheese and pasta, and I don’t know how! For me, I’m so hyped that I can make something like this without the bulk of white pasta, and at a carb level of under 25g, and still be so very comfortably full and satisfied. It just looks so gorgeous plated up too.
Ingredients to feed 2 people (halve if eating solo):
- 2 x 150g organic beef mince.
- 1 Aubergine.
- 1 red onion.
- 280g of Courgette (grab 2 medium sized whole ones).
- 2 tsp of dried Oregano.
- 2 tbsp of Balsamic Vinegar.
- 200g Tomato Passata.
- 2 x Garlic Cloves.
- 40g of Rocket.
- 140g of Cherry Tomatoes.
Alrighty then! Let’s get cracking!
- As always, get the oven up to temperature for baking. You’re looking at wanting 200 degrees C/Gas Mark 6.
- Veggie prep! Finely chop the garlic, red onion, and cut the cherry tomatoes in half. Pop all of these to one side.
- Have some fun with a peeler and the courgette! Using a simple hand peeler, peel the courgette long ways into ribbons.
- Finely slice the aubergine length ways into as many slices as you can manage. I’d say make sure they’re around 1cm in thickness. Don’t go paper thin, or you might hit a sticky situation later…Once sliced, place flat onto a lightly oiled baking tray, and add more oil to the top of them (just a light glugging), and season with salt and pepper. Pop to one side.
- Grab a medium sized pan, add around 1/2 a tbsp of oil, and fry up the onion and garlic together for 5 minutes or so until soft.
- Whilst this is going on, take your aubergine on the baking trays and slide into the hot oven for around 15-20 mins, turning halfway through the cooking time.
- Back to the hob. Add your beef mince all in at once to meet the onion and garlic, and crank up the heat to high for further frying. It’ll take around 5-10mins to brown. Once browned, turn down the heat to low-medium, and add the oregano, passata, and half of your balsamic vinegar. Season with salt and vinegar at your preference, and simmer for 10mins until the sauce has thickened.
- By now you should be good to take the aubergine slices out of the oven! This is where you’ll realise whether your slices were too thin or not. Some of mine were, and became rather stuck to the tray. Thankfully I had some backups, but yes, please be mindful (no pun intended) that you’ll need to keep the aubergine slices thin, but not translucent. Don’t be too shy with the oil either 😉
- Time to build…You do NOT need to cook the courgette.
Scroll down to the presentation pictures for constructing the lasagne masterpiece!
Construct and Enjoy.
This is your absolute time to shine with presentation. At first, seeing any professional recipe shots of this finished masterpiece looks daunting to a regular kitchen dweller like myself, however you honestly have nothing to worry about. Have fun with it! It’s a robust little thing! Here’s what you need to do, and you can also see the step by step building in the montage above!
- Add a layer of aubergine on the base.
- A layer of your courgette ribbons to match the width.
- A spoonful then of the mince mix.
- Repeat until you get to a final layered topping of courgette ribbons.
- Crown with a generous helping of rocket.
- Garnish with the cherry tomato halves, and drizzle the remaining balsamic vinegar.