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Lean Beef and Bean Lasagne

2020-08-17 | By: Snap Fitness


  • 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)


Step 1

Preheat oven to 180°C.

Step 2

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.

Step 3

Spray a little olive oil in a frypan, add onion and sauté on medium heat.

Step 4

When onion starts to sweat, add garlic and sauté for a further 2-3 minutes.

Step 5

Add the chopped carrot to the pan and when carrot begins to soften (6-8 minutes) add the mince.

Step 6

Use a wooden spoon to break up mince, then add the rest of the vegetables and stir.

Step 7

After 5 minutes add black beans, diced tomatoes and tomato paste, turn heat down to low and simmer for 30 minutes.

Step 8

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.

Step 9

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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