Guilt-Free Beef and Eggplant

Lasagna

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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Chop the eggplants into 1 cm slices. Peel and chop the onion. Peel and finely chop the garlic.

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2 Roast eggplants

Arrange the eggplant slices on a lined baking tray. Drizzle with oil and sprinkle with a generous pinch of salt. Roast in the oven for 25 min. You may need to do this in batches or use 2-3 trays.

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3 Make sauce

Meanwhile, heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 4-5 min. Add the onion and fry for 5 min. Add the garlic and tomato paste and fry for 2 min further. Add the water, chopped tomatoesbasil, salt and pepper. Once boiling, reduce the heat to low and simmer for 10 min. Check the seasoning. Meanwhile, grate the Parmesan.

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4 Bake

Arrange a layer of the roasted eggplant in a baking dish. Top with some of the beef and tomato sauce. Repeat this process until all of the eggplant and sauce are used up. Finally, top with the grated mozzarella and Parmesan. Bake in the oven for 20-25 min. 

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5 Serve

Allow the baked lasagna rest for 5-10 min before serving. Garnish with the fresh basil leaves.

Tips for fussy eaters

Chop up a portion of the lasagna and serve it with cooked pasta.

Pro tip

Fry the eggplant slices in oil instead of roasting them in the oven. Use two pans at once to save time.

Lasagna flavours - without the pasta!

Cooking Time: 60 min

Cals 799 · Prot 57 · Carbs 51 · Fat 39

Gluten-Free

Ingredients

Number of people

Eggplants

Eggplant 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp

Beef sauce

Lean beef mince 350 Grams
Red onion 1 Piece
Garlic cloves 4 Pieces
Olive oil 2 Tbsp
Tomato paste 50 Grams
Water 50 ML
Chopped tomatoes 400 Grams
Dried basil 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Parmesan 60 Grams
Grated mozzarella 100 Grams

To serve

Fresh basil 15 Grams

Lasagna flavours - without the pasta!

Cooking Time: 60 min

Cals 799 · Prot 57 · Carbs 51 · Fat 39

Gluten-Free

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Chop the eggplants into 1 cm slices. Peel and chop the onion. Peel and finely chop the garlic.

photo

2 Roast eggplants

Arrange the eggplant slices on a lined baking tray. Drizzle with oil and sprinkle with a generous pinch of salt. Roast in the oven for 25 min. You may need to do this in batches or use 2-3 trays.

photo

3 Make sauce

Meanwhile, heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 4-5 min. Add the onion and fry for 5 min. Add the garlic and tomato paste and fry for 2 min further. Add the water, chopped tomatoesbasil, salt and pepper. Once boiling, reduce the heat to low and simmer for 10 min. Check the seasoning. Meanwhile, grate the Parmesan.

photo

4 Bake

Arrange a layer of the roasted eggplant in a baking dish. Top with some of the beef and tomato sauce. Repeat this process until all of the eggplant and sauce are used up. Finally, top with the grated mozzarella and Parmesan. Bake in the oven for 20-25 min. 

photo

5 Serve

Allow the baked lasagna rest for 5-10 min before serving. Garnish with the fresh basil leaves.

Tips for fussy eaters

Chop up a portion of the lasagna and serve it with cooked pasta.

Pro tip

Fry the eggplant slices in oil instead of roasting them in the oven. Use two pans at once to save time.

Ingredients

Number of people

Eggplants

Eggplant 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp

Beef sauce

Lean beef mince 350 Grams
Red onion 1 Piece
Garlic cloves 4 Pieces
Olive oil 2 Tbsp
Tomato paste 50 Grams
Water 50 ML
Chopped tomatoes 400 Grams
Dried basil 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Parmesan 60 Grams
Grated mozzarella 100 Grams

To serve

Fresh basil 15 Grams
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