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Hearty Eggplant Lasagne with Beef and Mushrooms

by Bronni Page

Local Hearty Eggplant Lasagne with Beef and Mushrooms

There are sooooo many reasons to put lasagne on your meal plan this week. Cooler nights, the start of after-school sports (hungry kids, busy arvos)  and, well, it's lasagne! YFC friend, recipe developer and fellow comfort-food lover Alex King is on the same page, sharing her delicious take on this family favourite with us.

Alex's recipe features eggplant, which masquerades as pasta sheets for a veggie-licious difference. As some assembly is required, consider making ahead of time for fuss-free weeknights.

Ready to try this egg-cellent lasagne?

Hearty Eggplant Lasagne with Beef and Mushrooms

For 4 (generous) servings you'll need:

Olive oil for frying
4 cloves garlic, crushed
3 eggplantssliced length ways into thin strips (these will form the layers of the

500g beef mince
2 punnets of cherry tomatoes sliced in half
500g tomato passata
10 swiss brown mushrooms, chopped finely
375g smooth ricotta
50g feta cheese
½ cup warm water
1 bunch of kale(leaves only) finely chopped
½ cup tasty cheese, grated
½ cup parmesan cheese
Few sprigs of fresh basil
Saltand pepper to taste

Make it:

  • Preheat oven to 200 Celsius, fan forced.
  • Place the sliced eggplant over a few baking trays, don’t overlap 
  • Brush the eggplant with olive oil and season with salt and pepper.
  • Place the trays in the oven to cook for 20 minutes, flipping the eggplant halfway through at 10 minutes or until golden on both sides.
  • In the meantime, add the garlic, cherry tomatoes and a generous drizzle of olive oil to a pan and cook over a medium heat until the tomatoes have softened
  • Add the chopped mushrooms and cook until soft
  • Add the beef mince and tomato passata and cook through
  • Season with a sprinkle of salt and pepper.
  • Add the chopped kale to a separate saucepan with some olive oil and cook until it wilts down
  • Add the cooked kale, ricotta, warm water, parmesan, feta, salt and pepper, to a bowl, mix well
  • To assemble the lasagne layer the bottom of the baking dish with some of the beef mixture, followed by a layer of eggplant “sheets” and then the kale and ricotta mix
  • Repeat layering until you run out of elements, making your last layer the ricotta mix, and sprinkle with tasty cheese
  • Place in the oven for about 20-30 minutes or until the cheese is golden and the lasagne is heated all the way through
  • Top with some fresh basil, serve hot any enjoy
Local Bronni Page
Bronni Page

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