Name: Spinach and eggplant lasagne stacks
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 (300g) stalks celery, trimmed, finely chopped; 1 (150g) medium brown onion, finely chopped; 2 clove garlic, crushed; 500 gram beef mince; 700 millilitre bottled tomato pasta sauce; 2 tablespoon tomato paste; 1/4 cup finely chopped fresh flat-leaf parsley; 2 (600g) medium eggplants, thinly sliced into 18 slices; 50 gram baby spinach leaves; 1 cup (120g) coarsely grated cheddar cheese; Cheese sauce; 40 gram butter; 2 tablespoon plain flour; 1 1/2 cup (375ml) hot milk; 1/2 cup (60g) coarsely grated cheddar cheese

Spinach and eggplant lasagne stacks

These delicious lasagne stacks use grilled eggplant slices instead of lasagne sheets, making it a lighter version of the usually heavy traditional lasagne.

Ingredients

1 tablespoon olive oil

2 (300g) stalks celery, trimmed, finely chopped

1 (150g) medium brown onion, finely chopped

2 clove garlic, crushed

500 gram beef mince

700 millilitre bottled tomato pasta sauce

2 tablespoon tomato paste

1/4 cup finely chopped fresh flat-leaf parsley

2 (600g) medium eggplants, thinly sliced into 18 slices

50 gram baby spinach leaves

1 cup (120g) coarsely grated cheddar cheese

Cheese sauce

40 gram butter

2 tablespoon plain flour

1 1/2 cup (375ml) hot milk

1/2 cup (60g) coarsely grated cheddar cheese

Method

1.Heat oil in large saucepan. Cook celery, onion and garlic, stirring, until onion softens. Add mince and cook, stirring, until meat changes colour. Add sauce and paste. Bring to boil, stirring. Reduce heat, and simmer uncovered for 20 minutes or until sauce thickens. Stir in parsley.

2.To make cheese sauce, melt butter in medium saucepan. Add flour and cook, stirring, until mixture bubbles. Remove from heat and gradually stir in milk. Stir over medium heat until sauce boils and thickens. Remove sauce from heat, and stir in cheese.

3.Cook eggplant in batches on heated oiled grill plate (or grill or barbecue) until browned lightly and tender.

4.Divide one third of the beef mixture between six heatproof plates. Top each with one third of the spinach then one slice of eggplant; spoon over one third of the cheese sauce. Repeat to make three layers and sprinkle with cheese. Grill until cheese is melted and browned lightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy