Go Back Email Link
–+ servings

Aubergine Lasagne

Dinner
Aubergine lasagne is a great alternative to pasta-based lasagne dishes. It is gluten-free, high in fibre and very filling.
No ratings yet
Calories447kcal
Carbs21.2g
Protein30.8g
Fats26.6g
For Rest Day
Print Recipe Share on Twitter Add to my Meal Plans
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Performance Benefits

A low carbohydrate alternative for a classic lasagne that is perfect for a non-exercise day when energy requirements are lower.
Health Benefits

This recipe is a great source of potassium, which plays a role in the function of the kidneys, the heart, the muscles, and the transmission of messages through the nervous system.
Expert Tips

This recipe is a great meal prep option. Portion your lasagne and store in the fridge or freezer for a quick meal.
You can turn this meal into a vegetarian option by removing the minced beef and adding some peas.

Equipment

  • Oven
  • Glass dish

Ingredients

  • 1 Aubergine (1 large Aubergine, thinly sliced)
  • 3 Collard green leaves (stems removed)
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 10 Mushrooms
  • 1 Onion (diced)
  • 4 cloves Garlic (crushed)
  • 450 g Ground beef
  • 4 Tomatoes (diced)
  • 8 Large tomatoes (whole)
  • 1 tbsp Oregano (dried)
  • 1 tbsp Basil (fresh)
  • 3 tbsp Red wine
  • 3 tbsp Creme fraiche
  • 1 tbsp Tomato puree
  • 125 g Mozzarella cheese (A large ball of fresh mozzarella)
  • 1 tsp Salt
  • 1 tsp Ground pepper
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Coconut oil
5

Instructions

Tomato sauce

  • Blend the tomatoes with a splash of red wine, crème Fraiche, basil, garlic, salt, pepper, paprika and tomato puree. Keep some of this sauce to spread over the final layer.
  • In a pan on medium heat with 1 tablespoon extra virgin olive oil, cook the minced beef for 5 to 10 minutes until slightly brown.
  • Pour in the tomato sauce and stir through the beef. Cover and simmer for 15 minutes.

Lasagne

  • Pre-heat oven to 190°C. Grease a glass dish with coconut oil.
  • Brush aubergine slices with olive oil and season both sides with salt and pepper. Make a single layer on the bottom of the dish.
  • Layer collard greens over the aubergine slices.
  • Divide the meat sauce mixture in half and spoon over the collard greens.
  • Top with half of the mushroom slices.
  • Repeat: eggplant, collard greens, meat sauce and mushrooms.
  • Top the final layer with aubergine slices and cover with remaining tomato sauce.
  • Layer some mozzarella cheese on top for extra taste.
  • Bake for 40 minutes, serve and enjoy!

Notes

1 portion of "Aubergine Lasagne" is is equivalent to 706g.

Nutrition

Serving: 1servingCalories: 447kcalCarbohydrates: 21.2gProtein: 30.8gFat: 26.6gSaturated Fat: 15.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7.6gTrans Fat: 0.82gCholesterol: 95mgSodium: 330mgPotassium: 1748mgFiber: 9.2gSugar: 19.3gVitamin A: 816ugVitamin C: 162mgCalcium: 203mgIron: 4.7mg
Tried this recipe?Let us know how it was!