Yinka Thomas' No Pasta Lamb Lasagne
Over a year ago
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Ingredients
- 1 large aubergine, sliced thinly lengthways
- 1 large courgette, sliced thinly lengthways
- 1tbsp extra virgin olive oil
- 1tbsp virgin coconut oil
- 1 clove garlic peeled and crushed
- 250g organic or free-range minced lamb
- 1 x 400g tin chopped tomatoes
- 1 organic vegetable stock cube
- 1tbsp chopped fresh parsley
- 2tbsp grated manchego or parmesan
- 100g salad leaves
Accompaniment
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Description
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Method
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1. Preheat the oven to 200C/180C fan/400F/gas 6. Lightly coat the sliced vegetables with olive oil, arrange in a lightly oiled 22cm x 18cm baking dish, cover with foil and bake for 20 minutes or until soft. Remove from the baking dish when done.
2. Meanwhile, gently heat the coconut oil in a pan and lightly fry the garlic, add the lamb and continue frying, then add the tomatoes, stock cube and parsley and allow to simmer for 20 minutes.
3. Arrange a layer of cooked aubergine slices in the base of the baking dish, cover with a layer of lamb mixture, cover with a layer of the cooked courgette, followed by the remaining lamb mixture. Sprinkle the cheese on top, return to the oven and bake for 15 minutes. Serve with the salad leaves.
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