This is one of my favourite recipes, so delicious and nutritious. Enjoy!
500g Organic Grass fed Beef mince
2 X Brown Onions, finely chopped
2 X Medium Carrots, finely chopped
3 X Celery Sticks, finely chopped
10 X Mushrooms Cups, chopped
1 X Zucchini, chopped
2 X Red Capsicum, cut into long slices
1 X Eggplant, sliced length ways & salted
2 X Zucchini, sliced length ways
200g X Baby spinach, fresh but can use frozen
4 X Cloves Garlic, finely chopped
1 teaspoon Sweet Paprika
1/2 teaspoon Sage
1 teaspoon Oregano (1 tablespoon if using fresh)
1 teaspoon Basil (1 tablespoon if using fresh)
200g X Ricotta, organic or biodynamic
120g X Parmesan cheese, grated
2 tablespoons Extra virgin olive oil
Sea Salt and Pepper to taste
Preheat oven to 180C. Then in a large frying pan heat the olive oil add the onion and cook until translucent.
Place sliced eggplant, capsicum and zucchini on a tray to bake in the oven, splash of olive oil and salt if you haven't salted previously. Bake until cooked about 10 minutes. Once cooked you can peel off the capsicum skin if you like, I leave this on.
Add carrots and celery to the fry pan, then add the beef mince and cook until starting to brown. Add the garlic, fry until fragrant, add the mushrooms, chopped zucchini, oregano, basil, sage and paprika,
Add the passata and simmer until the tomato sauce thickens up. Set aside.
To assemble use a large lasagna ceramic baking dish. Layer the base with baby spinach, then a layer of the mince mix, sprinkle with some ricotta. Followed by a layer of eggplant, capsiucum and zucchini, then another layer of the mince and ricotta. The final layer of baby spinach, mince and ricotta, then top with parmesan. Place into the oven for about 35 minutes to cook through. Serve with rocket side salad, yum!