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Vege Lasagna Bake

I would like to state clearly that it is not a fully vegetarian dish, it has meat sauce in the layers.
Cuisine: Western
Keyword: aubergines, baked dish, cheese, lasagna, vege lasagna, vege pasta bake, zucchini

Ingredients

  • 1 green courgette sliced
  • 1 medium aubergine sliced
  • Salt
  • Pepper
  • Olive oil
  • Cheddar cheese grated
  • Mozzarella cheese grated
  • Parmesan grated

Meat Sauce;

  • 2 1/2 cups marinara sauce
  • 250 gms minced beef
  • 1 onion chopped
  • 4 cloves garlic chopped
  • A bunch of parsley chopped
  • Salt
  • Black Pepper
  • Chilli flakes optional
  • Olive oil

Instructions

  • Slice the aubergine and courgette into round slices, about a cm thick. Salt the aubergines and let them sit for 30 mins. Wipe off the excess moisture before cooking.
  • Toss the sliced aubergines and courgettes into some olive oil. Heat a grill till it's hot and grill them on both sides.
  • Cook your meat sauce by first frying the onions and garlic in some olive oil. Add the minced beef and brown them all over.
  • Season with salt, pepper and chopped parsley. Add the marinara sauce and chilli flakes if you will. Stir and let it simmer for 10 mins. Taste and adjust.
  • If you don't have ready made marinara sauce, just add a can of tomato puree and a tablespoon of tomato paste to the cooked beef and amp up the seasoning.
  • Gather all your ingredients together, the grilled veges, grated cheeses and meat sauce.
  • First, lay some grilled veges at the bottom, pour the meat sauce on top and spread it evenly. Top with the mozzarella and cheddar. I only use parmesan for the top because it gives a much nicer browning effect.
  • Reapeat the process all the way to the top of the pot. I used a potato masher halfway to even out the layers and press it down to make it pact and tight. Make sure to end with a layer of grilled veges and the parmesan cheese on top.
  • Bake in a 200C pre-heated oven first with the lid covered, if you're using a cast iron pot, for a good 45 mins. Put the pot on a tray to catch any spillage. Then open the lid and bake for another 20 mins or till the top has browned.
  • Cool slightly before eating, garnish with chopped parsley.