Lasagna-moussaka hybrid

First time that I bought lasagna pasta. It was a pack from a promotional set with Bolognese sauce and a free gift.

When I checked out the recipe at the back of the box and other lasagna recipes on the Internet, the dish is too heavy for me. A lot of meat and some form of bechamel or white sauce needed, with lots of milk or ricotta.

So, I improvised the dish to be like a moussaka, using eggplant and no bechamel or white sauce. Just some cheese.

I cooked the whole bottle of Bolognese sauce, adding 2 tomatoes, some celery leaves, half a carrot and about 150g of minced chicken.

Also, softened the pasta sheets in some hot water for 1-2 minutes. To make it easier to cut the pieces for my small containers.

Promotion set.

Preparing the eggplant with some olive oil and salt.

Eggplant - after baking at 220C for about 30 minutes.

A bit of sauce, a layer of eggplant.

More sauce.

A layer of pasta, followed by more sauce. Make sure the sauce is in contact with the pasta above and below it. So that the pasta will be soft after baking.

A layer of grated Parmigiano cheese. Just for decoration, 'cross' strips of processed cheddar cheese.

Deeper containers, Two layers of eggplant, pasta and cheese. With lots of sauce.

After baking for 20mins at 220C.

What's inside?

Comments

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