Easy Oat Eggplant Lasagne
Serves 4
60 minutesprep time | 20 minutes Processing Time
Dive into the comforting world of Harraways Easy Oat Eggplant Lasagne, where hearty oats meet tender eggplant in a classic dish, perfect for family meals.
Nutritional Information
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Products used in this recipe
Wholegrain Oats 1kg
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½ cup Harraways Traditional Wholegrain Oats
- 1 cup fresh breadcrumbs
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½ cup grated cheese (we used a mixture of tasty cheddar and parmesan cheese)
- 1 large eggplant, cut into slices
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¼ cup olive oil, plus extra for drizzling
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1 shallot, finely chopped
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2 cloves garlic, crushed
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700g beef and pork mince, combined
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400g can chopped tomatoes in juice
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2 tbsp tomato paste
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¼ cup finely chopped flat-leaf parsley leaves
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2 tbsp of torn basil leaves
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1 tbsp chopped picked thyme leaves
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250g good-quality ricotta
Ingredients
Oat Crumble
Lasagne
Easy Oat Eggplant Lasagne
Serves 4
60 minutes prep time | 20 minutes Processing Time
Dive into the comforting world of Harraways Easy Oat Eggplant Lasagne, where hearty oats meet tender eggplant in a classic dish, perfect for family meals.
Nutritional Information
Share
-
½ cup Harraways Traditional Wholegrain Oats
- 1 cup fresh breadcrumbs
-
½ cup grated cheese (we used a mixture of tasty cheddar and parmesan cheese)
- 1 large eggplant, cut into slices
-
¼ cup olive oil, plus extra for drizzling
-
1 shallot, finely chopped
-
2 cloves garlic, crushed
-
700g beef and pork mince, combined
-
400g can chopped tomatoes in juice
-
2 tbsp tomato paste
-
¼ cup finely chopped flat-leaf parsley leaves
-
2 tbsp of torn basil leaves
-
1 tbsp chopped picked thyme leaves
-
250g good-quality ricotta
Ingredients
Oat Crumble
Lasagne
Method
- Preheat oven to 180°C. Lightly grease a medium-sized ovenproof dish.
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To make the crumble, mix all ingredients and set aside.
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Heat a large frying pan until hot. Brush eggplant slices with oil and fry in batches until tender. Remove from pan and set aside. Season with salt and freshly ground black pepper.
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Heat remaining oil in the pan over low heat. Add shallot and garlic and cook until soft. Add mince, turn up the heat and brown, stirring with a wooden spoon to break it up. Add chopped tomatoes, tomato paste and herbs.
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Lower the heat, cover and simmer for 30 minutes. Season with salt and freshly ground black pepper.
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Place half of the meat mixture into the base of the prepared dish. Top with half the eggplant slices and half of the ricotta. Repeat with remaining ingredients.
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Top with the crumble, drizzle with a little extra olive oil and cook in the oven for 20 minutes, until hot and bubbling.
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