Aubergine Lasagne/Cabbage Lasagne

Bolognese sauce:

2 tsp Olive oil

2 Onions chopped

5 cloves of Garlic minced

1 kg minced beef

3 cans chopped tomatoes

2 tbsp Tomato paste

1 Tbsp dried Italian herbs

Salt, Pepper

Lasagne sheets:

2 big Aubergines or 1/2 Cabbage

Olive oil

Salt

Topping:

1 1/2 cups Cream cheese

3 Eggs

1/2 cup grated tasty cheese

Salt

plus 1/2 cup grated Parmesan for assembly

Preheat oven to 180 C. Oil a big baking dish.

Fry the onion in olive oil for around 3 minutes, add the mince and fry for around 10 minutes, breaking it up as you stir. Add tomatoes, tomato paste, garlic, herbs, salt and pepper and cook for around 20 minutes until cooked through.

In the mean time slice Aubergine(if using) lengthwise into 1/2 cm slices, place on a lined baking tray, drizzle with olive oil, sprinkle with salt and bake for around 12 -15 minutes until tender.

If you are making the Cabbage lasagne: Cut the half cabbage into half (so you have 2 quarters) put the quarters for 2 minutes into boiling water, drain well and separate the leafes. heat oil in frying pan and fry the cabbage leafes very quickly on medium heat.

In a separate bowl, add all the ingredients for the topping together (leave the Parmesan out, you will need it for sprinkling on top)

To assemble, start with the beef sauce on the bottom of your baking dish (depending on the size of your dish it could be 1/2 of the sauce and 1/2 of the Aubergines (Cabbage leafes) for the first layer), top with Aubergines (Cabbage leafes) slices, repeat until you use everything up. Then pour the topping over and sprinkle Parmesan cheese on top.

Bake for around 25 minutes until the cheese is nicely browned.

Enjoy!