Friday, 15 April 2011

Pasta-free lasagna

Makes 9 servings

800g minced beef
8 large eggs
1 cup passata/jarred tomato sauce
1 onion, chopped
1/2 cup red wine
1 slice bacon, chopped
4 tsp garlic powder
1 tub ricotta
1 tub cream cheese
2 cups grated cheese (I tend to use a mixture of mozzarella and Parmesan)

Beat 6 of the eggs and add a splash of water. Make into 3 large omelets and set aside. These act as the pasta layers. Fry the onion and brown the beef and bacon. Add the tomato sauce and red wine. Reduce to a thick sauce and season to taste. Beat together the ricotta, remaining eggs and cream cheese. Add the garlic powder. Spread a layer of the cheese mix in the bottom of an oven proof dish and put one of the omelets on top. Add a layer of meat sauce and continue layering until you've used up your egg 'lasagna'. End with a layer of cheese mix. Top with grated cheese and bake until the cheese is golden.

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