Nov 022019
Beef & Eggplant Lasagne

Beef & Eggplant Lasagne

Well, this recipe makes at least 12 servings of lasagna and this works great for me and my family as I can also have some for the next day’s lunch (and dinner!) or froze the rest for my work lunches. For 6 servings, you can half the ingredients and make less in a smaller baking tray.

Beef & Eggplant Lasagne with tomato and salad

Delicious, cheesy and yummy! One serving has 319 calories, it can almost fit in my under 300 calories lunches. It’s high in fat and proteins and it’s best if a reduced fat minced beef is used as you don’t want to get overboard with your fat intake.
Total Fat: 20 g, Net Carbs: 2 g, Protein 29 g.


  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried oregano leaves
  • 1 sprinkle Fine Himalayan Pink Salt
  • 1 teaspoon Smoked paprika
  • 1 tablespoon Olive Oil
  • 3 cloves of Garlic (minced)
  • 1 teaspoon Black Pepper – Ground
  • 1000 grams 5% Fat Minced Beef
  • 400 grams Basil & Oregano Passata or can of chopped tomatoes with herbs
  • 7 slices Dutch Sliced Edam cheese
  • 4000 g Grated Cheese/ Cheddar
  • 2 Aubergines / Eggplants (¬ 680 grams) – grilled
  • Cooking Spray


  1. Preheat the oven to 180 F and spray a large baking tray with cooking oil.
  2. Slice the eggplant lengthwise into 1 inch thick ovals.
  3. Sprinkle the eggplant slices with pink salt.
  4. In a iron cast grill or alternatively in the oven under the grill, grill the eggplant slices on each side until they are tender and place them on a separate tray until all of them are grilled.
  5. Into a large saucepan, add one tablespoon olive oil and when heated add 3-4 minced garlic gloves and stir until the garlic flavour spreads into the oil.
  6. Add the minced beef on top of the garlic and stir until the beef cooks and changes colour. I don’t add salt in the minced beef because the grated cheddar is quite salty and comes on top of the beef mixture and it will get salty enough.
  7. Add dried oregano (or thyme), basil, ground pepper and mix until they are well combined.
  8. Add 200 g of Basil and Oregano Passata or a can of chopped tomatoes with herbs.
  9. On medium heat, simmer for 15 minutes until it thickens.
  10. On a greased large baking tray, arrange a layer of grilled eggplant slices, then add a layer of beef mixture.
  11. Sprinkle 250 g of grated cheddar on top of the beef mixture, then add another layer of grilled eggplants and another layer of beef mixture.
  12. Add the remaining cheddar and then cover the top with Edam cheese slices.
  13. Place it in the oven for 40-50 minutes at medium heat until the Edam cheese melts and lightly browns.
  14. Serve with lettuce leaves and red cherry tomatoes.

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