Beef & Eggplant Lasagne

Created by Clare Keating

All Bodies Nutritionist & Ex-Chef


Cals: 352, Protein 41.7g, Carbs 13.9g, Fat 12.5g, Fibre 7.8g


  • 1 large eggplant (600g)

  • 1 tsp extra virgin olive oil

  • 400g extra lean beef mince

  • 1 clove garlic, minced

  • 120g baby spinach

  • 600ml passata

  • ¼ cup fresh basil, chopped

  • 2 medium zucchinis, grated (390g)

  • Salt and pepper, to taste

  • 2 cups reduced fat ricotta cheese

  • ½ cup reduced fat mozzarella cheese


  1. Preheat oven to 200c

  2. Slice the eggplant lengthways into 1 cm thick slices. Place the eggplant onto a lined baking tray and bake for 15 minutes

  3. Meanwhile, add the olive oil and garlic to a large pan on medium-high heat. Once the pan is really hot, add the beef mince and cook for ~4 or until it's browned.

  4. Add the passata, grated zucchini, basil, baby spinach, salt and pepper to the pan and cook until the spinach is completed mixed in and wilted (~5 minutes)

  5. Arrange 1/3 of the eggplant slices onto the bottom of a large ovenproof baking dish. Top with 1/3 of the beef mince, followed by 1/3 of the ricotta. Continue this 2 more times and top with the mozzarella.

  6. Bake for 30 minutes until golden brown on top