Eggplant, veal and pork lasagne
8
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate
This gluten free lasagne uses slices of eggplant instead of pasta.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Garlic
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
Eggplant
2 medium, (600g), trimed, cut into 5mm-thick slices
Plain or natural yoghurt, low-fat, no added sugar
1 cup(s), (240g)
Egg(s)
1 medium
Grated parmesan cheese
½ cup(s), (40g)
Baby spinach
100 g
Oil spray
1 x 3 second spray(s)