1 hr 40 min
1 hr 20 min
Replacing pasta with slices of griddled aubergine means you can enjoy a rich lasagne
Calorie controlled cooking spray
3 medium, cut lengthways into ½cm slices
1 large, finely chopped
2 clove(s), crushed
1 medium, peeled and diced
250 g, finely chopped
Dried Mixed Herbs
Extra lean beef mince (5% fat), raw
1 tablespoon(s), level
2 can(s), large
150 g, torn
Half Fat Cheddar Cheese
25 g, mature, grated
2 tablespoon(s), leaves, to serve
- Mist a griddle pan with cooking spray, add the aubergine slices and cook over a high heat on both sides until chargrilled. Set aside.
- Mist a large pan with cooking spray. Add the onion and garlic, and cook for 2-3 minutes until soft. Add the carrot and mushrooms; cook for a further 2-3 minutes, stirring occasionally. Sprinkle the herbs on top, then add the mince to the pan, breaking it up with a wooden spoon. Cook for 3-4 minutes until the mince has browned all over. Stir in the tomato purée and cook for 1 minute. Add the tomatoes and bring to the boil, then simmer for 10 minutes.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Spoon a third of the meat sauce over the base of a 20cm ovenproof dish. Top with a third of the aubergine slices, then a third of the mozzarella. Repeat the process twice more, finishing with a layer of mozzarella, then scatter over the Cheddar.
- Bake for 35-45 minutes, until the top is golden and bubbling. Cool slightly, then serve with a green salad.