Kangaroo Eggplant Lasagne
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Kangaroo Eggplant Lasagne calories by ingredient
Introduction
This dish is a different, lower calorie slant on an old favourite and, even though there is a bit of work involved in the making, the taste makes it well worthwhile. Since vegetables are hidden in the meat sauce, it makes a complete meal, very acceptable to picky eaters.The kangaroo could be replaced by minced lean beef, minced lean chicken or turkey or tuna or salmon but the nutritive value would have to be re calculated.
This dish is a different, lower calorie slant on an old favourite and, even though there is a bit of work involved in the making, the taste makes it well worthwhile. Since vegetables are hidden in the meat sauce, it makes a complete meal, very acceptable to picky eaters.
The kangaroo could be replaced by minced lean beef, minced lean chicken or turkey or tuna or salmon but the nutritive value would have to be re calculated.
Number of Servings: 6
Ingredients
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2 lg eggplant, sliced in 1cm slices lengthways(12 slices total)
olive oil spray
Meat Sauce:
8 (900g) Italian Tomatoes, halved lengthways
1 large red capsicum, de seeded and cut in quarters
5 spring onions, thinly sliced
2 med carrot, diced
2 med sticks celery, diced
200g mushrooms, chopped
1 tsp olive oil
1 Tbs Italian Herb mix
1 tsp garlic powder (separated)
1 tsp sugar
3 tsp balsamic vinegar
500g minced kangaroo
Chard Layer:
300g chard or silverbeet leaves, shredded
Cheese sauce:
1/2 cup ricotta cheese, low fat
1/2 cup natural yogurt, low fat
1/4 cup parmesan cheese
Topping!
1/2 cup shredded tasty cheese
Directions
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.
Member Ratings For This Recipe
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