From Symply Too Good to be True
2 medium eggplants, cut lengthways into 1cm slices
½ cup grated cheese
500g lean lamb mince
1 cup onion, diced
1 tsp crushed garlic (in jar)
2 tsp beef stock powder
2 tbsp tomato paste
410g can tomato puree
425g can crushed tomatoes
1 tbsp margarine
3 tbsp plain flour
2 cups skim milk
1 x 30g sachet Continental 4 cheese sauce
Preheat oven 200 degrees
Generously spray frypan with cooking spray and cook eggplant slices until lightly browned. Spray pan between each batch of eggplant.
Spray same frypan with cooking spray and sauté mince. Drain off any liquid. Add onion and garlic and cook 3 minutes. Add remaining ingredients, bring to boil and simmer until beginning to reduce. Set aside.
In a medium saucepan melt margarine, add flour and stir well. Slowly add milk, whisk to avoid lumps. Stir continuously and once boiled add cheese sauce sachet using a whisk. Set aside.
Divide eggplant slices into 3 portions. Coat lasagna dish with cooking spray, place layer of eggplant slices on base. Cover with ½ the meat sauce then add another layer of eggplant. Top with remaining meat sauce, then last layer of eggplant. Spread white sauce over the top then sprinkle with grated cheese.
Bake 30-35 minutes.