CHILLI LASAGNA RECIPES

Steps:

• 1. Preheat the oven to 200°C/400ºF/gas 6.
  2. Prick the whole aubergines all over with a fork and steam in a colander over a pan of simmering water for 30 minutes, then halve, scoop out and roughly chop the flesh.
  3. Meanwhile, peel and finely slice the garlic and pick the thyme leaves.
  4. Heat the olive oil in a large frying pan over a medium heat, add the garlic, thyme and aubergine, then crumble over the chilli and cook for 10 minutes.
  5. Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar.
  6. Pick in most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then taste and season to perfection with sea salt and black pepper.
  7. Grate the Parmesan and half the Cheddar, roughly slicing the remaining Cheddar.
  8. To layer up, spread a layer of tomato sauce across the base of an ovenproof dish. Sprinkle lightly with grated cheese, cover with a layer of lasagne sheets, then repeat the layers twice more. Finish with a layer of sauce, sprinkle with the remaining grated cheese and dot over the slices of Cheddar.
  9. Bake at the bottom of the oven for 25 to 30 minutes, or until golden and bubbling.
  10. Pick over the remaining basil, drizzle lightly with extra virgin, then serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
• Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
• Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
• Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
• Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
• Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.