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:

• 1 large eggplant (600g)

• 1 tsp extra virgin olive oil

• 400g extra lean beef mince

• 1 clove garlic, minced

• 120g baby spinach

• 600ml passata

• ¼ cup fresh basil, chopped

• 2 medium zucchinis, grated (390g)

• Salt and pepper, to taste

• 2 cups reduced fat ricotta cheese

• ½ cup reduced fat mozzarella cheese

Method:

1. Preheat oven to 200c

2. Slice the eggplant lengthways into 1 cm thick slices. Place the eggplant onto a lined baking tray and bake for 15 minutes

3. 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.

4. 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)

5. 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.

6. Bake for 30 minutes until golden brown on top