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 in1 hour 45 mins
Serving sizeServes 4
- 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
- Heat 2 tsp (10 ml) of the oil in a large saucepan and fry mince until brown. Spoon out the mince.
- 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.
- 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.
- 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.
- 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.
- Mix buttermilk, remaining herbs and cheese and spread over the brinjal. Bake for 20 minutes or until brown and cooked.
- Serve with a tomato salad with fresh herbs or lightly cooked green veggies.
- Use the veggies from the Veggie and tomato bake, instead of the mince, to make a vegetarian lasagne.
- To make sure that the buttermilk topping covers the dish completely, rather use a deeper than wider oven dish.
Nutritional information per portion
This recipe is from Cooking from the heart, 3rd edition: Diabetes
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