Lean Beef and Bean Lasagne
- 400 g Extra Lean Beef Mince
- 2½ cup Canned Black Beans
- 1 whole Onion
- 2 clove Garlic
- 2 medium Carrot
- 2 whole Zucchini
- 1 whole Capsicum
- 2 can Chopped Tomato
- 1 tbsp Tomato Paste
- 1 bag Spinach
- 1 whole Eggplant
- 1 serve Reduced Fat Cheddar Cheese (optional)
Preheat oven to 180°C.
Finely dice onion and garlic and roughly chop all vegetables other than eggplant, which needs to be thinly sliced to be used as lasagna sheets.
Spray a little olive oil in a frypan, add onion and sauté on medium heat.
When onion starts to sweat, add garlic and sauté for a further 2-3 minutes.
Add the chopped carrot to the pan and when carrot begins to soften (6-8 minutes) add the mince.
Use a wooden spoon to break up mince, then add the rest of the vegetables and stir.
After 5 minutes add black beans, diced tomatoes and tomato paste, turn heat down to low and simmer for 30 minutes.
Spray a little olive oil in the bottom of a baking dish, line with spinach and place one third of the meat/veg mixture on top, followed by the eggplant slices.
Repeat until all eggplant and meat veg mixture is used up, top with a little reduced fat cheddar cheese if desired then place in the oven for 30 minutes.
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