Selasa, 02 September 2008

Vegetable & Beef Lasagna

500 g minced beef
250 g mozzarella cheese1 cube beef stock1 onion1 capsicum1 eggplant1 jar Italian pasta sauce1 box instant whole wheat lasagna sheetsItalian herbs to taste
Start the oven up to 150 C so that by the time you finish preparing the lasagna it should be ready to go. Chop up the eggplant and capsicum, and cook the mince with a bit of pepper. Add herbs if you feel like it.


Then, in a rectagle baking dish, spread a bit of pasta sauce on the bottom, enough to cover. Lay lasagna sheets. Spread 125 g (half) of the ricotta cheese, and 125 g of mozzarella cheese. Spread half mince, half capsicum, half eggplant.
Cover with lasagna sheets, cover with sauce, and add the rest of the "half of" stuff again. Keep about 50g of mozzarella cheese, you'll need it for the white cheesy sauce later. Cover with lasagna sheets again, and add remaining pasta sauce.