Beef & Eggplant Lasagne
Created by Clare Keating
All Bodies Nutritionist & Ex-Chef
SERVES 4
Cals: 352, Protein 41.7g, Carbs 13.9g, Fat 12.5g, Fibre 7.8g

Ingredients:
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1 large eggplant (600g)
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1 tsp extra virgin olive oil
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400g extra lean beef mince
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1 clove garlic, minced
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120g baby spinach
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600ml passata
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¼ cup fresh basil, chopped
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2 medium zucchinis, grated (390g)
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Salt and pepper, to taste
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2 cups reduced fat ricotta cheese
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½ cup reduced fat mozzarella cheese
Method:
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Preheat oven to 200c
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Slice the eggplant lengthways into 1 cm thick slices. Place the eggplant onto a lined baking tray and bake for 15 minutes
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Meanwhile, add the olive oil and garlic to a large pan on medium-high heat. Once the pan is really hot, add the beef mince and cook for ~4 or until it’s browned.
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Add the passata, grated zucchini, basil, baby spinach, salt and pepper to the pan and cook until the spinach is completed mixed in and wilted (~5 minutes)
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Arrange 1/3 of the eggplant slices onto the bottom of a large ovenproof baking dish. Top with 1/3 of the beef mince, followed by 1/3 of the ricotta. Continue this 2 more times and top with the mozzarella.
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Bake for 30 minutes until golden brown on top
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