Aubergine Lasagne

What you’ll need

Serves 6

  • 4 cups aubergine, sliced thin
  • 280 grams cheddar cheese, shredded
  • 225 grams mozzarella cheese, shredded
  • 450 grams lean ground beef
  • 1/2 cup chopped onions
  • 3 cloves garlic, chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup celery, chopped
  • 1 teaspoon italian flat leaf parsley
  • 450 grams tinned pureed tomatoes

The easy bit

  1. Preheat oven to 175ºC.
  2. Saute lean ground beef in a frying pan with mushrooms, garlic, onion, celery and italian seasonings. Fry until the meat is no longer pink. Drain any excess oil and remove.
  3. Slice the aubergine thinly. Grease bottom and sides of a large glass baking dish with olive oil.
  4. Layer half the aubergine on the bottom of the baking dish. Sprinkle with additional italian parsley if desired.
  5. Layer half of the meat mixture, half of the tomato puree and half of the cheddar cheese. Repeat layering with remaining aubergine, meat, sauce and cheddar cheese.
  6. Spread mozzarella over the top of the dish, cover with foil and bake for approximately 45 minutes or until done, taking the foil off 5-10 minutes early to brown the top.
  7. Serve with stir fried or steamed vegetables.

Nutritional Information

  • Energy – 337 kcal
  • Protein – 32 grams
  • Carbs – 17 grams
  • Fats – 14 grams
  • Fibre – 10 grams
Menu