Veal and eggplant lasagne with roasted lemon kale

Veal and eggplant lasagne with roasted lemon kale

Preparation Time: Cook Time:

Ingredients / serves 6

  • 800 g veal mince
  • 1 tbsp extra virgin olive oil
  • 1 brown onion, diced
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 3 cloves garlic, finely chopped
  • 580 g passata
  • 1 tbsp dried oregano
  • 2 large eggplants, thinly sliced lengthways to 3mm thick
  • 1 x220g tub bocconcini, drained, 1cm sliced
  • Roasted lemon kale:
  • 1 bunch kale, stems removed, leaves roughly torn
  • Zest and juice of 1 lemon
  • 1 tbsp extra virgin olive oil


Heat a large deep frying pan over medium to high heat, add oil and swirl to coat. Brown veal mince and then add onion, carrot, celery and garlic and cook for 5 minutes until starting to soften.
Add passata and oregano, add 1 cup of water to the passata jar, shake and add to the pan. Simmer partially covered with a lid for 30 minutes or until sauce has reduced and meat and vegetables are tender. Season with salt and pepper.
Preheat a chargrill pan to very hot and cook the thinly sliced eggplant without any oil until grill marks appear, turn over and repeat.
To assemble the lasagne, spread ¼ of the sauce in the base of a 2L oven-proof dish. Cover with 1/3 of the eggplant. Top with ¼ sauce, then 1/3 eggplant. Repeat until sauce and eggplant is used up, finishing with a sauce layer. Top sauce with sliced bocconcini and sprinkle with a little oregano, salt and pepper. Bake at 180°C for 40 minutes or until cheese is melted and golden.
Toss kale with oil in a large bowl until coated. Sprinkle with salt and pepper. Spread out on 2 baking trays and roast for 15-20 minutes until starting to crisp. Serve with lemon juice and zest, or lemon wedges to the side.

Essential Tips

  • 1. Use a mandolin or sharp knife to slice the eggplant to 3-4mm thick.
  • 2. Cooking on a chargrill pan without oil reduces smoke in the kitchen and still gives a lovely bbq flavour.
  • 3. Add layers of instant lasagne sheets for variety.
  • 4. Use diced tomatoes instead of passata.


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Veal and eggplant lasagne with roasted lemon kale

Veal and eggplant lasagne with roasted lemon kale
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