Vegetable mince casserole

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 200 g pasta
• 1 eggplant(s)
• 1 zucchini
• 4 tomatoes
• 1 ball of mozzarella
• n. B. Oil
• 1 jar tomato sauce (tomato-basil, 400 g)
• 100 ml cream
• 100 g cheese (e.g. mozzarella and Gouda), grated
• 2 onions
• 3 cloves garlic
• salt and pepper
• basil
• oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with noodles

Cover the bottom of a baking dish with the minced meat and season with salt and pepper. Cook the pasta in salted water for about 4-5 minutes, then add it to the minced meat. Chop the eggplant, zucchini, tomatoes, and mozzarella, mix them, and add them to the baking dish. For the sauce, chop the onions and garlic and sauté them in a little oil. Add the tomato sauce and cream, refill the sauce jar with water, and add it to the pot. Bring the sauce to a boil, season to taste, and pour over the casserole. If the vegetables aren’t completely covered with sauce, top up with water. Then bake the casserole in the oven at 220°C for 20 minutes. Sprinkle the grated cheese over the casserole and return it to the oven until the cheese is golden brown.