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Lean Beef and Aubergine Lasagne

Lean Beef and Aubergine Lasagne

with pesto and mozzarella
4.5(3)
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Get 50% off your first box!
Calories
: 
806 kcal
Protein
: 
47.5g protein
Difficulty
: 
Easy
Allergens:
  • Egg
  • Wheat
  • Cereals containing gluten
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

240 grams

Irish Lean Beef Mince

30 grams

Green Pesto

200 grams

Fresh Lasagne Sheets

(Contains: Soya, Mustard, May contain traces of allergens, Egg, Wheat, Cereals containing gluten)

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)

Carrot

1 unit(s)

Aubergine

110 grams

Creme Fraiche

(Contains: Milk)

2 sachet(s)

Beef Stock

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

½ sachet(s)

Italian Herbs

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Energy (kJ)3373 kJ
Energy (kcal)806 kcal
Fat32.8 g
of which saturates14.3 g
Carbohydrate81.1 g
of which sugars18.2 g
Dietary Fiber7.9 g
Protein47.5 g
Salt7.3 g
Potassium236.3 mg
Calcium11.3 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Oven dish
•Grater
•Aluminum Foil

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim and grate the carrot and aubergine.
  • Place a pan over medium-high heat (no oil).
  • Once the pan is hot, fry the mince, aubergine, carrot and half the sachet of Italian herbs (use all for 4P and 6P) until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
  • Use a spoon to break it up as it cooks. Season with salt and pepper.
Simmer the Sauce
2
  • Meanwhile, mix the creme fraiche, half the stock, cheese and 100ml water (per 2P) in a bowl. 
  • Add the chopped tomatoes and remaining stock to the mince.
  • Cover and cook for 6-8 mins. Season to taste with salt, pepper and sugar.
Bake Until Bubbling
3
  • Pour a thin layer of mince into an oven dish and cover with lasagne sheets.
  • Pour more mince and then a layer of creme fraiche and cheese mix.
  • Repeat until all the ingredients are used up and finish with a layer of the cheese and creme fraiche mix. 
  • Cover the dish aluminium foil, then bake for 30-35 mins, or until the tip of a knife goes easily into the pasta.
  • Remove the foil for the final 10 mins.
Garnish and Serve
4
  • Divide the lasagne between plates.
  • Spoon the pesto over the top. 

TIP: Let the lasagna cool a little so that it holds together better when cut.

Meal right image

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