1 - 2 eggplants, thinly sliced
Spray olive oil
500g heart smart veal, pork or lamb mince
400g can, lentils (washed and drained)
1 onion, chopped
1 clove of garlic, crushed (or 1 tablespoon minced garlic)
1 tsp dried oregano
1 tsp dried rosemary
2 x 400 g can tomatoes (no added salt)
2 zucchinis, grated
2 carrots, grated
1 cup of spinach (fresh or frozen)
1 cup reduced fat ricotta
1/2 cups milk
pinch of nutmeg
1/2 cup (40g) grated cheddar
Preheat oven to 180°C. Spray a large oven try with oil and arrange slices of eggplant over the tray. Lightly spray eggplant with oil and cook for several minutes until golden, turning once. Remove eggplant from the oven and set aside.
Brown mince, onion and garlic in a large fry pan over a low/medium heat. Add lentils, carrots, spinach and zucchini, mix through well and allow to simmer for several minutes until vegetables soften. Add oregano, rosemary and tomatoes. Simmer for 20-30 minutes.
Spray an oven proof baking/lasagne dish lightly with oil and alternate layers of mince mixture and eggplant, finishing with an eggplant layer.
In a small bowl lightly whisk the egg. Add milk, ricotta and nutmeg and combine thoroughly together. Pour over dishes and sprinkle with cheese. Bake for 20-30 minutes.
Serve with a garden salad