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Lamb and eggplant lasagne

Lamb and eggplant lasagne

Total Time
1 hr 35 min
25 min
1 hr 10 min



3 large, thinly sliced

Olive oil

1 tbs

Lean lamb mince

400 g

Brown onion

1 medium, finely chopped

Butternut pumpkin

200 g, grated


2 clove(s), crushed

Tomato paste

2 tbs

Chicken stock

1 cup(s), (250ml)

Tomato passata

1 cup(s), (260g)

Fresh rosemary

2 tsp, finely chopped

Baby spinach

60 g

Reduced fat oil spread

1½ tbs

Plain flour

2 tbs

Skim milk

1½ cup(s), (375ml)

Extra light cheddar cheese

½ cup(s), grated, (30g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a deep non-stick frying pan with oil and heat over high heat. Cook eggplants slices, in batches, for 2 minutes each side or until lightly golden. Cool.
  2. Heat 2 tsp oil in same pan over medium-high heat. Cook 400g mince, stirring to break up lumps, for 5 minutes or until browned. Transfer to a bowl.
  3. Heat remaining 2 tsp oil in same pan over medium heat. Cook onion and pumpkin, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds. Stir in tomato paste, stock, passata and mince and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened. Stir in rosemary and spinach.
  4. Meanwhile, melt spread in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually whisk in milk until smooth. Bring to the boil. Reduce heat and simmer, stirring, for 3 minutes or until thickened. Stir in ¼ cup cheese.
  5. Lightly spray a 5cm-deep, 25cm x 18cm ovenproof dish with oil. Spread ½ cup mince mixture over base of dish. Top with one-third of the eggplant. Spread with half remaining mince mixture and top with half remaining eggplant. Repeat with remaining mince mixture and remaining eggplant. Spread with white sauce and sprinkle with remaining ¼ cup cheese. Bake for 35–40 minutes or until golden.