Name: Lamb and eggplant lasagne
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8
Ingredients: 1.2 kilogram eggplant, thinly sliced; cooking oil spray; 1 tablespoon vegetable or olive oil; 1 brown onion, finely chopped; 500 gram lean lamb mince; 3 clove garlic, crushed; 1 teaspoon ground allspice; 1 teaspoon cinnamon; 2 400g cans diced tomatoes; 10 dried lasagne sheets; 1 1/4 cup grated pizza cheese; baby spinach, to serve

Ingredients

1.2 kilogram eggplant, thinly sliced

cooking oil spray

1 tablespoon vegetable or olive oil

1 brown onion, finely chopped

500 gram lean lamb mince

3 clove garlic, crushed

1 teaspoon ground allspice

1 teaspoon cinnamon

2 400g cans diced tomatoes

10 dried lasagne sheets

1 1/4 cup grated pizza cheese

baby spinach, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease a 30x20cm (base measurement) oval, 6cm-deep ovenproof dish.

2.Heat a char-grill pan over high heat. Spray eggplant with oil on both sides. Char-grill eggplant, in batches, for 2 minutes or until golden and tender. Transfer to a heatproof plate.

3.Meanwhile, heat oil in a frying pan over high heat. Add onion; cook and stir for 3 minutes or until soft. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add garlic and spices; cook and stir for 30 seconds or until fragrant. Stir in tomatoes. Bring to the boil. Reduce heat to moderate. Simmer for 5 minutes or until sauce reduces slightly. Season.

4.Spoon 1 cup of the mince mixture into prepared dish, spreading to cover base. Top with 2 lasagne sheets, breaking to fit, then 1 cup of the mince mixture and a quarter of the eggplant.

5.Repeat layers of lasagne, mince mixture and eggplant 3 more times. Top with remaining 2 lasagne sheets, breaking to fit, then spread with remaining mince mixture. Sprinkle with cheese.

6.Bake for 25 minutes or until golden, bubbling and pasta is tender when tested at centre with a skewer. Stand in dish for 10 minutes. Serve slices of lasagne with baby spinach.