Banting lasagne

Banting lasagne

PHOTO: Archives

Serves 6
Preparation time: 30 min
Cooking time: 40 min


  •  45 ml (3 T) oil 
  • 1 onion, chopped 
  • 4 garlic cloves, crushed 
  • 250 g bacon, chopped 
  • 750 g extra-lean beef mince 
  • 1 sachet (65 g) tomato paste 
  • 1 can (410 g) tomato purée 
  • 100 g cherry tomatoes 
  • 15 ml (1 T) chopped fresh rosemary 
  • salt and pepper 
  • 45 ml (3 T) sugar 
  • 2 ml (½ t) paprika
  •  125 ml (½ c) red wine or meat stock


  • 300 g spinach, wilted in boiling water and finely chopped
  •  1 tub (230 g) cream cheese 
  • 1 tub (230 g) ricotta cheese 
  • 125 ml (½ c) finely grated Parmesan cheese 
  • finely grated zest of 1 lemon


  •  3-4 brinjals, sliced thinly lengthways 
  • oil for drizzling 
  • 375 ml (1½ c) grated mozzarella cheese

Preheat the oven to 180 °C. Grease an ovenproof dish.

1 Meat sauce Heat the oil and fry the ­onion and garlic until soft. Add the bacon and fry. Add the mince and stir-fry until just done. Add the rest of the ingredients and simmer for about 10 minutes or until ­fragrant.

2 Spinach cheese sauce Mix all the ingredients.

3 LASAGNE Arrange the brinjals in a single layer in a roasting pan, season with salt and pepper and drizzle a little oil over. Roast for 20 minutes or until done.

4 Put a layer of meat sauce in the prepared ovenproof dish. Add a layer of brinjals and top with a layer of cheese sauce. Repeat, ending with the cheese sauce. Sprinkle mozzarella cheese on top and bake for 20 minutes.


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