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Lasagne with aubergines, meat and cheese
Lasagne with aubergines, meat and cheese is a real gastronomic adventure that will bring the spirit of Italy right to your table. Replacing pasta sheets with aubergines makes the dish lighter and gives it a unique juiciness. The combination of three types of cheese creates a delicate creamy texture that enhances the flavour of the meat sauce. The meat sauce, with its aromatic spices, gives the dish an authentic Italian flavour.
Variations
- Try a mixture of beef and pork to add a rich flavour to the dish.
- Add mushrooms to the meat sauce to create a new depth of flavour.
- Replace mozzarella with suluguni for a Ukrainian accent.
Secrets of tenderness and flavour
- Fry the aubergines until golden brown to avoid bitterness.
- Simmer the meat sauce for at least 20 minutes to fully develop all the flavours.
- Bake the dish under foil for the first 30 minutes to ensure even cooking.
Ingredient tips
- Choose young eggplants without seeds for a more tender texture.
- Use high-quality tomato sauce or passata.
- Grate hard cheese on a fine grater for even melting.
Cooking tips
- Before using, salt the aubergines and leave for 15 minutes to remove any bitterness.
- Don't skimp on the oil when frying the aubergines, as they can absorb it.
- Let the lasagne stand for 10 minutes after baking to make it easier to cut.
Ingredients for the recipe
Ingredients
Eggplant Ukraine
800g
Globino Chilled Minced Meat Beef 500g
500g
Onion
2 pcs
Garlic
4 cloves
Chumak Kherson Tomato Sauce 485g
400 ml
Fior di Dolcezza Mozzarella Cheese 40% 100g
300g
Zveni Gora Dutch Cheese 150g
150g
Giglio Ricotta Fresca Cheese 44% 250g
250g
Kvochka Premium Chicken Eggs C0 10pcs
1pcs
Chumak Zolota Refined Sunflower Oil 0.5l
100 ml
Kamis dry basil 10g
1tsp
Kamis dry oregano 10g
1tsp
Pripravka Himalayan Pink Salt 200g
1tsp
Pripravka ground black pepper 20g
0.5 tsp
Preparation steps
01
Prepare the aubergines — cut the aubergines lengthwise into 5-7 mm thick slices, salt them, leave for 15 minutes, rinse and dry. ⏱ 20 min. Guide: The slices should become softer and release a bitter liquid.
02
Frying the aubergines — heat the oil in a frying pan, fry the aubergine slices on both sides until golden brown. ⏱ 15 mins. Guide: The aubergines are soft with a golden crust.
03
Prepare the meat sauce — fry the chopped onion and garlic, add the minced meat and fry until it changes colour. Pour in the tomato sauce, add the basil, oregano, salt and pepper. Simmer for 20 minutes. ⏱ 25 min. Guide: The sauce has thickened, the meat is fully cooked, and the aroma of the spices has developed.
04
Prepare the cheese mixture — mix the ricotta or cottage cheese with the egg, half of the grated hard cheese, and salt. ⏱ 5 min. Guide: A smooth, creamy mixture.
05
Assembling the lasagne — place a layer of meat sauce, a layer of aubergines, the cheese mixture and mozzarella in the dish. Repeat the layers, finishing with mozzarella and grated cheese. ⏱ 10 mins. Guide: Even layers, top covered with cheese.
06
Baking — cover the dish with foil and bake at 180°C for 30 minutes. Remove the foil and bake for another 15 minutes. ⏱ 45 min. Guide: The cheese has melted and browned, and the sauce is bubbling around the edges.
07
Tip: Let the lasagne rest for 10-15 minutes after removing it from the oven so that it holds together better when cutting and the layers do not fall apart.
Where to order ingredients
Select the required ingredients in one of the stores
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