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Photo of Eggplant, veal and pork lasagne by WW

Eggplant, veal and pork lasagne

Total Time
1 hr 5 min
15 min
50 min
This gluten free lasagne uses slices of eggplant instead of pasta.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


1 medium, finely chopped


2 stick(s), finely chopped


2 clove(s), crushed

Lean pork mince

250 g

Veal mince

250 g

No added salt tomato paste

2 tbs

Canned diced tomatoes

400 g


2 medium, (600g), trimed, cut into 5mm-thick slices

Plain or natural yoghurt, low-fat, no added sugar

1 cup(s), (240g)


1 medium

Grated parmesan cheese

½ cup(s), (40g)

Baby spinach

100 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Heat the oil in a large non-stick frying pan over medium heat. Cook onion, carrot, celery and garlic, stirring, for 7 minutes or until softened. Add mince. Increase heat to high. Cook, stirring to break up lumps, for 2 minutes or until browned. Add tomato paste, tomatoes and 1/3 cup (80ml) water and bring to the boil. Reduce heat to low. Simmer for 10 minutes or until thick.
  2. Meanwhile, steam eggplant, in 2 batches, over a saucepan of boiling water for 3-4 minutes or until just tender. Squeeze to remove excess water. Combine yoghurt, egg and half the parmesan in a medium bowl until smooth. Season.
  3. Lightly spray an 8-cup capacity baking dish with oil. Layer one third of eggplant over base. Top with half the spinach and spread half the mince mixture over the spinach. Top with half of the remaining eggplant, the remaining spinach and spread with the remaining mince mixture. Finish with the remaining eggplant and spread the yoghurt mixture evenly over the top. Sprinkle with remaining parmesan. Bake for 25-30 minutes or until the top is golden. Set aside for 5 minutes to cool slightly before serving.


SERVING SUGGESTION: Baby rocket leaves.TIP: This lasagne freezes well for up to 2 months.