1. Partially peel the eggplant so it looks striped, cut in 5mm rounds and brush each side with olive oil. 2. Roast in oven for 15 mins on 400°C. 3. While this is happening, grill (skin side up, until blackened) the red pepper. 4. Peel and dice. 5. Peel and cut potato into 5mm rounds and quickly par-boil so that the outer rim just begins to soften. 6. Drain potato rounds and pour cold water over to stop them from cooking. 7. With the remaining olive oil in a large skillet, fry the diced carrot, red pepper, and onion until translucent. 8. Add the beef or lamb mince and fry. 9. Add the herbs, stock cube, herbs, salt, black pepper, crushed garlic, diced tomatoes, nutmeg and cinnamon, turn the heat way down after the meat has browned. 10. Now for the Bechamel Sauce: 11. In a small saucepan, mix the flour and butter over a low heat until a thick paste forms. 12. Making sure it doesn't burn, keep spreading the paste around for a couple mins until the flour cooks off. 13. Slowly add hot milk little by little, still stirring. 14. Add parmesan and ricotta, keep stirring. 15. Let cool for a few minutes before stirring in beaten eggs. 16. In a lasagne dish, place the potato rounds, then a layer of lasagne pasta. 17. Next add a layer of eggplant rounds, then half the mince mixture, then the mozzarella. 18. Add another layer of pasta, eggplant rounds, then the rest of the mince. 19. Pour the Bechamel sauce over the top, then pop the whole thing in the oven on 400 C for 40 mins or until lightly browned along the edges. 20. Allow to cool off (this sets the top layer of "custard") for 20 mins before cutting into squares and serving. 21. I find tabasco sauce goes great with this amazing dish! ---------------------------------------------------------------------------
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Ingredients
