No Pasta Lamb Lasagne
Makes 4 servings
1 large aubergine and 1 large courgette – both sliced thinly lengthways
About 1 tbsp extra virgin olive oil
1 tbsp virgin coconut oil
1 clove garlic, peeled and crushed
250g organic or free range minced lamb
1x 400g tin chopped tomatoes
1 organic vegetable stock cube
1 tbsp chopped fresh parsley
2 tbsp grated manchego or parmesan
To serve – About 100g salad leave
* Pre-heat the oven to 200c/180c fan/400f/gas 6. Lightly coat the sliced vegetables with olive oil, arrange in a lightly oiled 22cm x 18cm baking dish, cover with foil and bake for 20 minutes or until soft. Remove from the baking dish when done.
* Meanwhile, gently heat the coconut oil in a pan and lightly fry the garlic, add the lamb and continue frying, then add the tomatoes, stock cube and parsley and allow to simmer for 20 minutes.
* Arrange a layer of cooked aubergine slices in the base of the baking dish, cover with a layer of lamb mixture, cover with a layer of the cooked courgette, followed by the remaining lamb mixture. Sprinkle the cheese on top, return to the oven and bake for 15 minutes. Serve with the salad leaves