Lovely and Lean Lasagne

We love finding ways to make healthy versions of our fave recipes that are still outrageously delish. This lasagne is so easy to make. Serve it up at a dinner party, or just keep the leftovers for lunch – perfect for saving you time lunch-prepping during the week.

Pre-heat oven to 180 degrees celsius and line large baking tray. Slice eggplant and zucchini and spread evenly onto baking tray. Sprinkle with sea salt. Transfer to oven and bake for 10 minutes on each side.

Grate carrots. Dice onion. Mince the garlic. Heat up olive oil in medium pan and sauté onion and garlic until onion is translucent.

Add carrot and sauté for 2-3 minutes Add diced tomato and sauté for 2 minutes. Add minced meat – make sure you stir and separate mince for first 1-2 mins of cooking to ensure sauce is not clumpy. Season with salt and pepper. Simmer for 10-15 minutes to allow the flavours to develop.

Grab a casserole dish and layer the ingredients - pasta sheets, then zucchini, then eggplant, then sauce, repeat - finishing with a layer of mozzarella and nutritional yeast. Bake in the oven for 25 minutes or until golden on the top.