Medium

Aubergine and meat lasagne

Name: Aubergine and meat lasagne
Prep time: 55 min
Cook time: 60 min
Total time: 115 min
Yield: 6 servings
Cuisine: Mediterranean, Home-style
Ingredients: 1000 g Aubergine; 250 g Minced pork; 250 g Minced beef; 180 g Onion; 100 ml Brandy; 60 g Tomato sauce; 350 g Emmental cheese (200 g sliced and 150 g grated); 500 ml Milk; 40 g Plain flour; 40 g Butter; 80 ml Extra virgin olive oil; 1 g Black pepper; 1 g Nutmeg; 8 g Salt

Total time1 h 55 min Preparation and possible waiting 55 min · Cooking 1 h

Preparation and possible waiting: 55 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Milk: Ingredient to check: Emmental cheese, Milk, Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Plain flour.

Rating Not yet rated

A pasta-free lasagne layered with aubergine, savoury minced meat, béchamel and golden cheese.

Jump to steps

55 minpreparation and possible waiting

1 hcooking

6servings

4.600 kcalwhole recipe

767 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 55 min Preparation and possible waiting 55 min · Cooking 1 h

Preparation and possible waiting: 55 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Vegetables 1 to 2 hours Mediterranean

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

VegetablesMain course

Meal

Lunch

Preparation

GriddlingBaking

Appliances

Frying panOvenGriddle

Cuisine

MediterraneanHome-style

Season

All year round

Occasion

For the whole familyMake ahead

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Vegetables · Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Slice the aubergine 5 mm thick, season with 3 g salt, rest for 20 minutes, pat dry and griddle in batches for about 2 minutes per side, dividing 50 ml oil between all the slices.
Brown the minced pork and beef in the remaining 30 ml oil for 5 minutes, add the chopped onion and cook for 8 minutes.
Add brandy, reduce for 3 minutes and stir in the tomato, 3 g salt and half the pepper.
Melt the butter, stir in the flour for 2 minutes and gradually whisk in the warm milk.
Cook for 7–8 minutes and season with the nutmeg, remaining half of the pepper and remaining 2 g salt.
Layer aubergine, cheese, béchamel and meat. Finish with aubergine, béchamel and grated cheese. Bake for 20 minutes at 190°C and grill for 5 minutes.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.