Veggie and Mince ‘Lasagne’

veggie mince lasagne

  • 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
  •  5 ml paprika
  •  10 ml ground coriander
  •  10 ml dried origanum
  •  2 410 g tins chopped tomatoes
  •  5 ml Worcestershire sauce
  •  90 ml chopped fresh 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

Serving size: 4
Preparation Time: 1 hour 45 mins

Veggies are layered instead of pasta, making a tasty and equally filling meal. The buttermilk topping is a great way to reduce the cheese – do try it.

  1. Heat 2 tsp (10 ml) of the oil in a large saucepan. Fry mince until brown.
  2. Spoon out the mince. Add another 1 tsp (5 ml) oil and fry the onion until soft. Add celery and baby marrows and fry for a few minutes. Add paprika, coriander, origanum, tomatoes and Worcestershire sauce.
  3. Stir in the mince. Simmer for 30 minutes with a lid. Add 4 tbsp (60 ml) of the parsley and season with lemon juice and pepper.
  4. 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.
  5. Spoon half of the mince into a deep oven dish. Cover with spinach. Spoon remaining mince on top and cover with a layer of brinjal.
  6. Mix buttermilk, remaining herbs and cheese and spread over the brinjal. Bake for 20 minutes or until golden and cooked.
  7. Serve with a tomato salad with fresh herbs or lightly cooked green veggies.


  1. Use the veggies on page 57, instead of the mince, to make a vegetarian lasagne.
  2. To make sure that the buttermilk topping covers the dish completely, rather use a deeper than wider oven dish.


Recipe by Pharma Dynamics
Cooking from the heart


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