Leah’s Eggplant & Beef Lasagna

Method

1. Preheat the oven to 180°C fan-forced.
2. Heat the olive oil in a large heavy-based pot over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned.
3. Add the onion, garlic and chilli and cook for 3–4 minutes, or until softened.
4. Stir through the tomato paste, oregano, mustard powder, cinnamon stick, basil leaves, salt and pepper. Cook for 1 minute until fragrant.
5. Pour in the passata and beef stock. Add the parmesan rinds if using and bring to a gentle simmer. Reduce the heat and cook for 30 minutes, stirring occasionally, until the sauce has thickened slightly. Remove the cinnamon stick and parmesan rinds before assembling.
6. While the sauce is simmering, prepare the eggplant. Slice the eggplants lengthways into thin strips, approximately 5mm thick.
7. Place the slices on a tray, sprinkle with the salt and set aside for 10 minutes.
8. Heat a large grill pan or frying pan over medium-high heat. Brush the eggplant slices lightly with olive oil and cook in batches for 2–3 minutes on each side, or until softened and lightly golden. Set aside.
9. To make the béchamel, melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1 minute.
   
   
10. Gradually pour in the milk, whisking constantly until smooth. Continue whisking until the sauce thickens and coats the back of a spoon. Season with salt, pepper and nutmeg if using. Remove from the heat.
11. Spread a thin layer of beef sauce over the base of a large baking dish.
12. Top with a layer of lasagna sheets.
13. Add a layer of beef sauce, followed by a layer of grilled eggplant, a spoonful of béchamel and a sprinkle of mozzarella.
14. Repeat the layers until all ingredients are used, finishing with a final layer of lasagna sheets.
15. Spread the béchamel over the top and sprinkle with the mozzarella and parmesan cheese.
16. Cover tightly with foil and bake for 30 minutes.
17. Remove the foil and bake for a further 15 minutes, or until golden, bubbling and lightly browned on top.
18. Remove from the oven and allow the lasagna to rest for 10–15 minutes before slicing and serving. Enjoy with Family and Friends!