Rustic Three Cheese Lasagna

• Meat

  • 3 cups Beef ragu recipe

• Produce

  • 4 Basil, leaves
  • 2 Eggplants
  • 1 Tomato
  • 2 cups Tomato passata/ crushed tomatoes

• Pasta & Grains

  • 9 Lasagna

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 50 g Gouda or other smoked cheese, smoked
  • 1/8 g Mozzarella ball, fresh
  • 1/4 cup Parmesan cheese

Found on vikalinka.com

Description

Ingredients

• 2- eggplants, sliced thickly
• olive oil
• 3 cups- Beef Ragu recipe
• 2 cups/500ml- Tomato Passata/ Crushed Tomatoes
• salt
• 9- lasagna sheets (use more or less depending on the size of them enough for 3 layers)
• ¼ cup- Parmesan cheese, freshly grated
• 1/220 gr- fresh mozzarella ball, torn
• 50 gr- smoked gouda or other smoked cheese
• 1- tomato, sliced
• 4-5- basil leaves

Directions

• Turn your oven on to a broiler/grill setting and set the rack 6 away from the top.
• Slice the eggplants ½ thick, arrange on a baking sheets and lightly brush with olive oil or spray with a low calorie spray.
• Broil for 5-6 minutes on one side, turn the slices over brush with olive oil and broil for 4 minutes longer. Set aside.
• Turn the oven temperature to 350F/180C.
• Mix your Beef Ragu with tomato passata or crushed tomatoes in a medium bowl, season with more salt if needed.
• Take a ladleful of the sauce and spread on the bottom of a baking dish in a thin layer.
• Then lay your lasagna sheets in one layer, cover with more sauce and grated parmesan, then eggplant layer, reserving 3-4 slices for the top and parmesan, another pasta layer and sauce, finishing with the third layer of lasagna sheets and the sauce.
• Cover the top with torn mozzarella ball, grated smoked gouda, sliced tomatoes, reserved eggplant slices and basil leaves.
• Sprinkle remaining parmesan on top.
• Cover with tin foil and bake for 30 minutes, uncover and bake for 15-20 minutes longer till cheese is bubbly and golden.
• Let it stand for 15 minutes before cutting in squares.