As seen on Season 4 of Adelady TV, Channel Nine
Prep time :: 20 minutes
Cook time :: 45 minutes
Serves :: 6
900g beef mince
1 brown onion, diced
3 garlic cloves, crushed
1 long red chilli, deseeded and finely chopped
3 x 400g cans of crushed tomatoes
1 cup passata sauce
1 cup water
3 tbsp olive oil
1 tsp mustard powder
1 tbsp dried oregano
1½ tsp salt
1½ tsp pepper
1 eggplant, sliced thinly, lengthways
1 small sweet potato, sliced thinly, lengthways
10 fresh basil leaves
2 cups mozzarella cheese
Pre-heat oven to 180 degrees Celsius.
In a deep pot, heat olive oil over a medium to high heat.
Add onion, garlic and chilli, and cook for 3–5 minutes or until onion is translucent.
Add mince to the pot and cook for 10 minutes, or until the water evaporates from the bottom. Use cooking utensil to break up mince into small pieces.
Add crushed tomatoes, passata and water into the pot. Heat through for 5 minutes.
Add salt, pepper, mustard powder and dried oregano into the pot and stir for 1 minute. Taste — if you need more seasoning, add now!
Simmer sauce for 20 minutes on a low heat.
Meanwhile, on a pan, fry the eggplant and zucchini to release excess water. This will prevent the lasagne from becoming watery while cooking.
On the bottom of a baking dish, add a spoonful of the sauce and spread to ensure nothing sticks.
Begin to layer with eggplant, sauce and a handful of cheese. Repeat, using a different vegetable each time (sweet potato or zucchini) until the dish is full. Top with cheese.
Add fresh basil over the top and cover with foil.
Place in oven for 30 minutes. Uncover, and return to oven for another 10 minutes.