Veggie Lasagna Stack

SERVES 4-6 

INGREDIENTS:

500g Mexican Mince (fully defrosted)

375g Fresh Gluten Free Lasagna Sheets

250g Mozzarella Cheese

500g Ricotta Cheese

Zest & Juice of 1 Lemon

1/2 Cup of Basil (chopped)

S&P (season to taste)

1 TBLS Olive Oil

2 Zucchinis (sliced)

2 Eggplants (sliced)

1 Clove of Garlic (crushed)

1-2 Cups Mushroom (sliced)

TO SERVE:

Side of Green Spinach & Rocket Leaves Drizzle Of Olive Oil

METHOD:

1. Preheat the oven to 180°C. Either heat a broiler pan or the oven grill to 200°C, splash the zucchini and eggplant with a little olive oil and salt and grill for about 10 minutes, or until charred and moisture is released. Remove and set aside.

2. Heat a TBLS olive oil in the fry pan over a high heat, and Saute the garlic and mushrooms for 2-4 minutes. Set Aside

3. Add the ricotta, lemon juice, lemon zest, basil and S&P to a mixing bowl and mix together until all combined. Set aside.

4. In a small-medium baking pan, spoon a thin layer of the Mexican mince, layer lasagna sheets on top, spread a layer of ricotta on top of lasagna sheets, and then add a layer of grilled veggies.

5. Repeat 2-3 Times.

6. You may still have some mince, veggies and ricotta leftover, add any of this to the last layer and then top with mozzarella cheese.

7. Bake in the oven for 12 – 15 minutes, or until cheese is completely melted and golden in colour.

*OPTIONAL