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Lasagna – Cabbage Leaves Instead of Pasta

LASAGNA  - Cabbage leaves instead of pasta

Serves 4-6

Bolognaise sauce – add this sauce to steamed veggies or a huge salad
500 grams lean beef mince
500 grams lean pork mince
½ tablespoons extra virgin olive oil
3 cloves garlic crushed
3 stalks celery, chopped
2 medium carrots grated
Handful of mushrooms chopped
1 small red capsicum, chopped
½ small eggplant, grated
3 roma tomatoes, chopped
½ tablespoon extra virgin olive oil
1 can crushed tomatoes
60 g tomato paste (add more or less to your liking)
1 cup chicken stock
3 bay leaves
Handful fresh herbs, parsley, basil, oregano, thyme or dried
Cook onion and oil in a pan for a couple of minutes.  Add garlic.   Add mince, stirring until meat is cooked through.  Add remaining ingredients.  Add the herbs last.  Season to your taste.
Assemble the lasagne
1 large eggplant, sliced into ½ cm slices
8 cabbage leaves, blanched
200 grams ricotta cheese
150 grams parmesan cheese
Handful chopped parsley
2 egg

Salt the eggplant slices for 5-10 minutes and wash to remove salt and liquid.  Dry in a clean towel.  Brush with extra virgin olive oil and bake in a 200C oven until browned.  Blanch the cabbage leaves.
Combine the ricotta cheese, parmesan, parsley and egg.
Spray the inside of a baking dish.  Place a layer of bolognaise on the bottom and top with layer of cabbage, ricotta cheese mixture, eggplant.  Again layer bolognaise, cabbage, ricotta mixture, eggplant.  Top with extra parmesan.  Bake in a 160 C oven for about 45 minutes until bubbly and browned on top.  Serve with lots of salad.  Freeze in portions for later.