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

Method

1.
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.
2.
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.
3.
Preheat a chargrill pan to very hot and cook the thinly sliced eggplant without any oil until grill marks appear, turn over and repeat.
4.
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.
5.
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.

ACTIVITY

0 members have rated
Empty stars Rate!

Veal and eggplant lasagne with roasted lemon kale

Veal and eggplant lasagne with roasted lemon kale
Sign into your account
You must be logged in to complete this action.
Sign in using your Facebook account

The fastest and easiest way to sign into your account.

Sign in with Facebook

Rate this Recipe

Give a rating

From The Community