The fridge had vegetables desperately demanding to be used. Or forever hold our peace.
So I made a rice lasagna.
- 3 cups uncooked rice
- 1 eggplant, sliced
- 1 zucchini, sliced
- 1 red capsicum, julienned
- 1 clove garlic, finely chopped
- 300gm beef mince
- 2 tablespoons tomato paste
- 1 tablespoon wholegrain mustard
- Fresh herbs (thyme and rosemary for me - dried is fine too), finely chopped
- 60g butter, chopped
- 1/3 cup plain flour
- 4 1/2 cups milk
- 75g parmesan cheese, finely grated (you can grate extra for topping)
- Breadcrumbs (I put a day-old hamburger bun through a food processor)
- Salt to taste
Rice - Cook rice in a rice cooker. Pre-heat oven at 180 deg C.
Mince - Mix mustard into beef mince. Cook garlic in a large pan until fragrant, before adding mince to brown. Add fresh herbs and tomato paste. Stir and cook for 10 mins, then set aside.
Bechamel sauce - Melt butter in a medium saucepan over medium-high heat until foaming. Add flour slowly and whisk in. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan until it's melted and sauce is smooth.
Assembly - How you wanna put it together is up to you, but the rice should be at the bottom of a large casserole dish. I added the layer of mince, then eggplant, zucchini and capsicum. Then on goes the cheese sauce before sprinkling on the breadcrumbs and grated parmesan. Cover with aluminium foil to cook in the oven 10 mins (this is just for the veggies) and uncovered for the top to brown.