Total time 20 min
- Small eggplant
- Coconut oil
- Medium tomato
- Medium onion
- Minced beef meat
Peel and chop the onion and put it on to sauté. After a few minutes add the tomatoes (which have been through the blender) and season with salt, pepper and oregano.
When the sauce has thickened, add the mince and leave until cooked through.
Wash and slice the eggplants and put on the grill with a bit of coconut oil.
Cook the bacon on the grill until it has browned.
Arrange the lasagne in an oven dish: first put a layer of eggplant, then a little sautéed mince, then the bacon with the eggplant on top (actually you can make as many layers as you like).
Bake for 10 minutes at 180 degrees C, 350 degrees F, Gas Mark 4 (optional: sprinkle goat’s cheese and grated cheese on top.)