Kangaroo Eggplant Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lg eggplant, sliced in 1cm slices lengthways(12 slices total)olive oil sprayMeat Sauce:8 (900g) Italian Tomatoes, halved lengthways1 large red capsicum, de seeded and cut in quarters5 spring onions, thinly sliced2 med carrot, diced2 med sticks celery, diced200g mushrooms, chopped1 tsp olive oil1 Tbs Italian Herb mix1 tsp garlic powder (separated)1 tsp sugar3 tsp balsamic vinegar500g minced kangarooChard Layer:300g chard or silverbeet leaves, shreddedCheese sauce:1/2 cup ricotta cheese, low fat1/2 cup natural yogurt, low fat1/4 cup parmesan cheeseTopping!1/2 cup shredded tasty cheese
Preheat oven 200C
Line 2 flat baking trays with baking paper, place the eggplant slices on them, spray with olive oil on both sides.
Cook for 20 mins until browned. Remove to cool.
Place the tomato halves and capsicum quarters on a flat baking sheet lined with baking paper, spray with olive oil spray.
Cook for 15 min until browned.
Remove from oven and cool, before chopping tomatoes and capsicum into small pieces.
Reduce oven to 170C
Put the oil into a non stick pan, add spring onions, herb mix and carrot, celery, mushrooms and kangaroo and cook gently until meat is browned and vegetables softened.
N.B. If using fresh meat (beef, chicken or kangaroo) cook gently 25min until meat is thoroughly cooked before continuing.
Add chopped tomatoes and capsicum. Cook for 10 min
Stir in the sugar,1/2 tsp garlic powder and balsamic vinegar, Season to taste..
Remove from heat. Set aside.
Steam or microwave the chard leaves until just tender. Drain very well.
Toss in 1/2 tsp garlic powder.
In a mixing bowl mix ricotta cheese, parmesan and yogurt.
Place 2 - 3 Tbs meat sauce in base of deep, oven proof lasagne pan (The one I use is 10" x !0" x 5")
Assemble in layers of 1/3 eggplant slices,then 1/3 remaining meat sauce, 1/3 chard, 1/3 eggplant slices, 1/3 meat sauce, 1/3 chard, rest of meat sauce. rest of the chard, the rest of the eggplant.
Spread the cheese and yogurt mixture over the top.
Sprinkle top with grated tasty cheese
N.B. At this stage it can be cooled, covered and placed in the fridge to reheat later - but the reheating time needs to be increased.
Cook in oven 170C for 35 mins until bubbling and browned on top.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user EMMABE1.
Line 2 flat baking trays with baking paper, place the eggplant slices on them, spray with olive oil on both sides.
Cook for 20 mins until browned. Remove to cool.
Place the tomato halves and capsicum quarters on a flat baking sheet lined with baking paper, spray with olive oil spray.
Cook for 15 min until browned.
Remove from oven and cool, before chopping tomatoes and capsicum into small pieces.
Reduce oven to 170C
Put the oil into a non stick pan, add spring onions, herb mix and carrot, celery, mushrooms and kangaroo and cook gently until meat is browned and vegetables softened.
N.B. If using fresh meat (beef, chicken or kangaroo) cook gently 25min until meat is thoroughly cooked before continuing.
Add chopped tomatoes and capsicum. Cook for 10 min
Stir in the sugar,1/2 tsp garlic powder and balsamic vinegar, Season to taste..
Remove from heat. Set aside.
Steam or microwave the chard leaves until just tender. Drain very well.
Toss in 1/2 tsp garlic powder.
In a mixing bowl mix ricotta cheese, parmesan and yogurt.
Place 2 - 3 Tbs meat sauce in base of deep, oven proof lasagne pan (The one I use is 10" x !0" x 5")
Assemble in layers of 1/3 eggplant slices,then 1/3 remaining meat sauce, 1/3 chard, 1/3 eggplant slices, 1/3 meat sauce, 1/3 chard, rest of meat sauce. rest of the chard, the rest of the eggplant.
Spread the cheese and yogurt mixture over the top.
Sprinkle top with grated tasty cheese
N.B. At this stage it can be cooled, covered and placed in the fridge to reheat later - but the reheating time needs to be increased.
Cook in oven 170C for 35 mins until bubbling and browned on top.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user EMMABE1.
Nutritional Info Amount Per Serving
- Calories: 264.0
- Total Fat: 4.9 g
- Cholesterol: 6.5 mg
- Sodium: 642.8 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 6.7 g
- Protein: 29.0 g
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