EGG­PLANT LASAGNE

GRAM - - Contents - Lau­ren Bruce and Ge­or­gia Haynes

This is one of my favourite dishes to cook for din­ner par­ties be­cause it’s easy to make and there’s lots to go ‘round. The flavour of the pork ribs cooked down into the tomato sauce makes this es­pe­cially de­li­cious.

IN­GRE­DI­ENTS

2 egg­plants, sliced to 1cm thick rounds

1 tbsp olive oil

2 brown onions, diced

6 cloves gar­lic, crushed

500g pork spare ribs

2 cans crushed toma­toes

2 cups chicken stock

1L pas­sata

1 tbsp dried oregano

1 tbsp fresh basil, chopped

1 tbsp fen­nel seeds

1 tbsp but­ter

½ cup flour

3 cups milk

1 cup ched­dar, grated

1 cup Parme­san, grated

½ cup moz­zarella, grated

12 lasagna sheets

METHOD

1. Pre­heat the oven to 180C.

2. Spread the egg­plant slices on a greased tray and sea­son. Roast in the oven for 10 min­utes, turn over and roast for another 5 min­utes. Set aside.

3. FOR THE TOMATO SAUCE: In a large saucepan, sauté onions and gar­lic in olive oil un­til soft and translu­cent. Add the pork ribs and cook for 3 min­utes. Add the toma­toes, pas­sata, oregano, basil, fen­nel and chicken stock. Sea­son to taste and sim­mer for 1 hour.

4. FOR THE BÉCHAMEL: in a small saucepan, melt but­ter and mix in flour un­til com­pletely com­bined and there are no lumps. Turn the heat to very low and had the milk a lit­tle at a time, mak­ing sure the mix­ture ab­sorbs it and there are no lumps (you can use a whisk to make this eas­ier). Add the ched­dar and Parme­san and stir un­til cheese is melted into the sauce. Sea­son with salt and pep­per and thin out with a lit­tle wa­ter if nec­es­sary.

5. TO AS­SEM­BLE THE LASAGNE: spread a thin layer of the tomato sauce over the base of a large tray. Place a layer of pasta sheets on the bot­tom. Spread a thin layer of the tomato sauce, then a layer of the baked egg­plant rounds, another thin layer of the tomato sauce and then a layer of the béchamel sauce. Sprin­kle a small amount of the moz­zarella on the béchamel layer. Re­peat this process one more time and on the last layer, sprin­kle the re­main­ing moz­zarella on top. 6. Bake the lasagne in the oven for 30 min­utes or un­til the top is golden and the pasta is cooked through. Serve the lasagne with veg­eta­bles or a salad and en­joy!

TIP: This lasagne goes re­ally well served with steamed green beans dressed in but­ter and vine­gar.

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