Recipe

Cheats Lasagna

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Cheats Lasagna

Aubergine topped with a saucy tomato and mince mixture, served with Swiss chard and hard cheese.




Ingredients to serve 2

  • 2 x aubergines – slice into slices (½ cm)
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 250g x beef mince
  • 2 x tomatoes – dice (½ cm)
  • 1 x carrots – peel & grate finely
  • ½ sachet x tomato paste
  • 1 tbsp x balsamic vinegar
  • 5g x fresh basil
  • ½ x lemon – cut into wedges
  • 100g x Swiss chard – discard stalks & slice into ribbons
  • 30g x hard cheese – shave with potato peeler
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x aubergines – slice into slices (½ cm)
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 500g x beef mince
  • 4 x tomatoes – dice (½ cm)
  • 2 x carrots – peel & grate finely
  • 1 sachet x tomato paste
  • 2 tbsp x balsamic vinegar
  • 10g x fresh basil
  • 1 x lemon – cut into wedges
  • 200g x Swiss chard – discard stalks & slice into ribbons
  • 60g x hard cheese – shave with potato peeler
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Aubergines: Place the slices on a tin foil lined baking tray with a good glug of olive oil. Season with salt and pepper and mix. Arrange in a single layer and roast for 20-25 minutes until soft and golden. Don’t be tempted to shake them around. They cook best when left alone. When done, let them cool down slightly and gently peel them off the tray.

Step 3

Tomato mince mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a little salt and cook for 5 minutes. Then add the garlic and cook for 30 seconds before adding the mince. Season generously with salt and pepper and break it up with a spoon. Cook for 5 minutes until golden, then add the tomatoes, carrots, tomato paste, balsamic vinegar and water (1 cup for 4; ½ cup for 2; ¼ cup for 1). Cook for 10 minutes until the sauce thickens and the mince is cooked through. Chop the basil leaves finely and add them in the last minute of cooking.

Step 4

Swiss chard: Place a pan on medium-high heat, add the Swiss chard, a splash of water and wilt for 30 seconds. Season with salt and pepper.

Step 5

Serve by layering and stacking the aubergine and tomato mince mix. Serve the Swiss chard and lemon wedges on the side and top with the hard cheese shavings.