Eggplant Lasagne
This is a Beachside favourite!
- Time
- 90 minutes
- Serves
- 6
- Calories
- 313
Ingredients
- 400g extra lean beef mince
- ½ tbsp. olive oil
- 1 medium onion
- 2 medium carrots, finely grated
- 2 celery stalks, finely sliced
- 2 cloves garlic, crushed
- ½ cup beef stock
- 2 x 400g tin diced tomatoes
- 1 small eggplant, thinly sliced
- 3 cups baby spinach
- 500g low fat ricotta
- 1 egg white
- 1 tbsp basil (fresh or dried)
- ½ tsp oregano (fresh or dried)
- 50g low fat mozzarella cheese, grated
- 500g rocket leaves
- 10 cherry tomatoes, halved
- 2 tsp balsamic vinegar
Method
- Preheat oven to 180oc
- In a non-stick pan over medium heat, heat oil. Add onion and fry until soft. Add carrots and celery and fry for a further 3-4 minutes, stirring regularly.
- Add mince and garlic to the pan and cook until meet is browned.
- Place the stock and tomatoes to the pan and simmer for 5-10 minutes or until most of the liquid has evaporated. Season to taste and remove from the heat.
- Combine ricotta, egg white and herbs. Mix well. Season with salt and cracked pepper.
- In a large rectangular baking tray, cover the bottom of the dish with a thin layer of the Bolognese sauce. Add a layer of the thinly sliced eggplant.
- Add another layer of Bolognese, followed by a layer each of the ricotta mix, baby spinach and eggplant. Repeat, finishing with a thin layer of the ricotta mix.
- Sprinkle the top of the lasagne with the mozzarella cheese. Cover in foil and bake for 35 minutes, removing the foil for the final 10-15 minutes. Let sit for 10 minutes before cutting.