Zuchini eggplant lasagna
Recipe by guest author Nynke Burggraaff
Who says you can’t have lasagna while watching your weight? This lasagna is filling, healthy and even has cheese!
Here’s what you need for 4 small servings and 2 normal-sized servings
1 big eggplant (around 300 g)
2 big zucchinis
1 can of peeled tomatoes (400 g)
200g minced beef
clove of garlic
Preheat the oven to 200º C (or 425ºF)
Slice the eggplant and zucchinis into lengthy slices. You want to create lasagna with these vegetable slices. Sprinkle some salt onto the eggplant to extract extra moist. Set this aside.
For the sauce, blend the peeled canned tomatoes. Fry the onion in some olive oil or coconut oil and then add the crushed clove of garlic. Add the minced beef and when it is browned, add the sauce. Lastly add the basil leaves (to taste) Let simmer for 2 minutes and set aside.
In a baking/lasagna dish, put a layer of sauce and then a layer eggplant / zucchini. Repeat until the sauce and leaves are all used. Sprinkle the cheese onto the top layer.
Bake in the oven for about 20 minutes.
Calories per serving: 250