Vegetable Stack 'Lasagne'
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
- 1 small sweet potato
- 2 small zucchinis
- 1 eggplant
- ½ red onion
- ⅓ cup fresh parsley leaves
- (+1 tablespoon for serving)
- 1 teaspoon fresh rosemary leaves
- 2 small garlic cloves
- Olive oil, for cooking
- 300g premium beef mince
- 1 tin quality whole tomatoes
- Salt and pepper
- ½ cup cheddar cheese (optional)
Instructions
- Thinly slice sweet potato, zucchini and eggplant
- Set aside together in a bowl and salt well
- Finely dice red onion, set aside
- Finely chop herbs, set aside
- Heat oil in a large frypan on med-high heat, coating pan well
- Add red onion and crushed garlic cloves to pan as it’s warming up
- Cook for a few minutes until softened
- Add mince meat, breaking up well
- When almost cooked, add tinned tomatoes, chopping roughly in pan
- Add herbs, season to taste and turn down to medium heat
- Cook for 5-8 minutes, until liquid is mostly cooked off/thickened
- Once done, take off heat and set aside
- Heat griddle pan, BBQ plate or large frypan on med-high heat
- Coat well with oil
- Grill in batches until well marked, golden
- Keep warm as you set aside for later assembly
- You will need more oil as you cook in batches
- Once cooked, layer a few pieces of each vegetable on each plate
- Top with meat mixture, fresh parsley and optional cheese to serve
Notes
Faster and higher in nutrients than your classic lasagne dish is this stackable variety that everyone will enjoy!
TOP TIP - Grill the veggies on your BBQ for faster cooking time + make double quantities to add to other meals – spaghetti bolognaise made easy with the mince mixture and simply chopping up the grilled veggies.
TOP TIP - Grill the veggies on your BBQ for faster cooking time + make double quantities to add to other meals – spaghetti bolognaise made easy with the mince mixture and simply chopping up the grilled veggies.
