Eggplant, Spinach & Beef Lasagna

  • recipe

    Main Meal
    Eggplant, Spinach & Beef Lasagna

    recipe

    Zahra Abdalla

Servings4
Dish TypeMain Meal
Prep Time85
Cook Time0
INGREDIENTS Total items( 17 )
  • recipe Barilla Pasta Lasagne Verdi
    0.5 pcs
  • recipe Maggi Bechamel Mix
    1 pcs
  • recipe American Heritage Grated Parmesan
    0.35 cup
  • recipe Eggplant Pink Small Oman
    2 pcs
  • recipe Garlic China
    4 clove
  • recipe Red Onion India
    1 pcs
  • recipe Australian Beef Minced
    500 g
  • recipe Al Alali Pasta Sauce
    2 tbsp
  • recipe Pomito Strained Crush Tomato.
    1 cup
  • recipe Maggi Powder Seasoning Sachet
    1 pcs
  • recipe Capsicum Mix UAE
    1 pcs
  • recipe Spinach Baby Italy
    100 g
  • recipe RS Pure Olive Oil
    4 tbsp
  • recipe Almarai Feta Full Fat
    1 cup
  • recipe Figaro Sliced Black Olives
    0.5 cup
  • recipe Almarai Fresh Milk Full Fat
    4 cup
  • recipe Puck Shredded Mozzarella Cheese
    1 cup

How to Make

  • Preheat oven to 180c .
  • In a medium size pot, heat 2 tablespoons olive oil on medium high heat and saute onions until soft. Add garlic and saute until fragrant .
  • Add minced meat and cook until browned. Add Maggi Powder Seasoning, tomato paste, crushed tomatoes, red bell peppers, black Olives and one cup of boiling water, on high heat bring the mixture to a boil, then reduce heat and allow to simmer for 15 minutes.
  • In a medium size pot add milk and bechamel mix, whisk until the mixture thickens.
  • Layer the Lasagna: first add a layer of the meat sauce, then a layer of lasagna, followed by generous layer of beef sauce, all the roasted eggplants, all the baby spinach, all the feta cheese and 6-8 tablespoons of bechamel sauce. Add another layer of pasta, followed by a layer of beef sauce, the rest of the bechamel sauce, mozzarella and parmesan cheese.
  • Bake in oven for 45 minutes.