Lasagne with aubergine and Tomatoblend

  • 4 persons
  • 20 minutes preparation
  • 45 min.


  1. 2 large aubergines
  2. 2 tbsp of olive oil for frying
  3. 500 g mince
  4. 2 onions, finely chopped
  5. ½ tsp ground cinnamon
  6. pepper, to taste
  7. 1 pot Tomato Blend

For the béchamel sauce:

  1. 40 g butter
  2. 50 g flour
  3. ½ tsp ground nutmeg
  4. 600 ml milk

For the lasagne:

  1. 250 grams lasagne sheets


1. Cut the aubergines into thin slices.
2. Heat a grill pan on high heat and cook the aubergine slices for three minutes on each side. Put aside on a plate.
3. Heat 2 tbsp olive oil in a large frying pan and brown the mince.
4. Add the onion and cinnamon and fry for another five minutes.
5. Stir the Tomato Blend through the mince and season to taste with pepper. Turn off the heat.
6. Melt the butter in a saucepan.
7. Stir the flour through the melted butter and cook for two minutes.
8. Add the milk in one go and use a whisk to create a smooth sauce.
9. Thicken the béchamel sauce over medium heat while stirring continuously.
10. Turn off the heat and set aside.
11. Pre-heat the oven to 180°C.
12. Spoon 1/3 of the mince on the bottom of an oven dish.
13. Cover the mince with one layer of lasagne sheets.
14. Place 1/3 of the aubergines on top of the lasagne sheets.
15. Spoon 1/3 of the béchamel sauce over the aubergines.
16. Add another layer of lasagne sheets on top of the béchamel sauce.
17. Repeat twice more with a layer of mince, lasagne sheets, aubergines, béchamel sauce, and lasagne sheets.
18. Finish with a layer of béchamel sauce.
19. Place the oven dish in the oven and bake the lasagne for 45 minutes until golden brown. If the top of the lasagne browns too quickly, cover it with aluminium foil.

The tasteful and versatile tomato base

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