Veggie & Mince ‘Lasagne’



  • 2 tbsp (30 ml) olive or canola oil
  • 500 g lean beef or ostrich mince
  • 1 large onion, chopped
  • 2 celery stalks, finely chopped
  • 2 baby marrows, coarsely grated
  • 1 tsp (5 ml) paprika
  • 2 tsp (10 ml) ground coriander
  • 2 tsp (10 ml) dried origanum
  • 2 x 410 g tins chopped tomatoes
  • 1 tsp (5 ml) Worcestershire sauce
  • 6 tbsp (90 ml) chopped parsley
  • lemon juice and black pepper to taste
  • 1 medium brinjal, thinly sliced lengthwise
  • 3-4 spinach leaves
  • 300 ml buttermilk
  • 100 ml grated cheddar cheese


Heat 2 tsp (10 ml) of the oil in a large saucepan. Fry mince until brown.

Spoon mince out. Add another 1 tsp (5ml) oil and fry onion until soft. Add celery and baby marrow and fry for a few minutes.

Add paprika, ground coriander, origanum, tomatoes and Worcestershire sauce.

Stir in the mince. Simmer with a lid for 30 minutes. Add 4 tbsp (60 ml) of the parsley and season with lemon juice and pepper.

Meanwhile, preheat the oven to 180 ˚C. Place brinjal on a baking tray and brush on both sides with remaining oil. Roast for 15 minutes until golden and cooked.

Spoon half of the mince into a deep oven dish. Cover with a layer of spinach. Spoon remaining mince on top and cover with a layer of brinjal.

Mix buttermilk, herbs and cheese and spread over the brinjal. Bake for 20 minutes or until golden and cooked.

Serve with a tomato salad with fresh herbs or lightly cooked green veggies.

Make sure that the buttermilk topping covers the dish completely, rather use a deeper than wider oven dish.



Energy 1 614 kj

Protein 38,3 g

Fat 16,7 g

Carbohydrates 16,1 g

Salt 1,2 g