Veggie and mince ‘lasagne’

Veggies are layered instead of pasta, making a tasty and equally filling meal. The buttermilk topping is a great way to reduce the cheese – do try it.

Ready in

1 hour 45 mins

Serving size

Serves 4

Ingredients

  • 2 tbsp (30 ml) olive or canola oil
  • 500 g lean beef or ostrich mince
  • 1 large onion, chopped
  • 2 celery stalks, finely chopped
  • 2 baby marrows, coarsely grated
  • 1 tsp (5 ml) paprika
  • 2 tsp (10 ml) ground coriander
  • 2 tsp (10 ml) dried origanum
  • 2 x 410 g tins chopped tomatoes
  • 1 tsp (5 ml) Worcestershire sauce
  • 6 tbsp (90 ml) chopped fresh parsley
  • lemon juice and black pepper to taste
  • 1 medium brinjal, thinly sliced lengthwise
  • 3-4 spinach leaves
  • 300 ml buttermilk
  • 100 ml grated cheddar cheese

Method

  1. Heat 2 tsp (10 ml) of the oil in a large saucepan and fry mince until brown. Spoon out the mince.
  2. Add another 1 tsp (5 ml) oil and fry onion until soft. Add celery and baby marrows and fry for a few minutes. Add paprika, coriander, origanum, tomatoes and Worcestershire sauce.
  3. Stir in the mince. Simmer with a lid for 30 minutes. Add 4 tbsp (60 ml) of the parsley and season with lemon juice and pepper.
  4. Meanwhile, preheat the oven to 180 ˚C. Place brinjal on a baking tray and brush on both sides with remaining oil. Roast for 15 minutes until golden and cooked.
  5. Spoon half of the mince into a deep oven dish. Cover with spinach. Spoon remaining mince on top and cover with a layer of brinjal.
  6. Mix buttermilk, remaining herbs and cheese and spread over the brinjal. Bake for 20 minutes or until brown and cooked.
  7. Serve with a tomato salad with fresh herbs or lightly cooked green veggies.
Tip-icon

Tips

  1. Use the veggies from the Veggie and tomato bake, instead of the mince, to make a vegetarian lasagne.
  2. To make sure that the buttermilk topping covers the dish completely, rather use a deeper than wider oven dish.

Nutritional information per portion

Energy

1614 kJ

Protein

38,3 g

Fat

16,7 g

Carbohydrates

16,1 g

Salt

1,2 g

This recipe is from Cooking from the heart, 3rd edition: Diabetes

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