Aubergine Lasagne Recipe

Healthy Aubergine Lasagne Recipe

Ingredients

• 500g turkey mince
• 3 medium sized aubergines
• Tinned tomatoes
• 1 tin of kidney beans
• Reduced-fat grated mozzarella cheese
• Light Philadelphia cream cheese
• Onion and garlic
• Salt and pepper
• Italian herbs seasoning
• Olive oil

Method

1. Prepare the aubergines – peel them (optional as you can leave the skin on) and slice them into medium thickness slices.
2. Line the oven dish with a baking paper and bake the aubergine slices in the oven at 180°C for 10min, turning them over halfway through.
3. While that’s cooking, you can prepare your onion and garlic. Add some olive oil to the frying pan and fry the onion and garlic.
4. Add the mincemeat, season with salt and pepper and Italian herbs, and cook until it turns golden brown then add the kidney beans and tinned tomatoes.
5. Once the aubergine has cooked, leave it to cool.
6. Assemble your lasagne and use the slices of aubergine as your layers of “pasta” sheets:
   A mixture of the mince topped with aubergine slices, layer by layer.
7. For the final top layer – spread some light cream cheese and sprinkle some grated mozzarella cheese.
8. Cook in the oven at 180 degrees for 10-15mins.
9. This dish is lovely on its own or you can serve it with sweet potato chips and salad.

Tips

• Like most of my recipes, this recipe is very versatile.
• You may wish to leave the kidney beans out as it’s not something that you would normally find in a lasagne (it’s my little “Bea” spin on things if you like) and you may wish to add some mushrooms in.
• This recipe works well with courgette instead of aubergine too. If you are using courgette, my tip is to sprinkle some salt on it and leave it for about 15min. The salt will draw out some of the moisture which means the lasagne will be less watery for you. One of my clients actually uses a mixture of aubergine and courgette slices!
• The dish can easily be frozen if you want to save some for later.