Veggie and mince lasagne – serves 4 to 5


This is a great healthy, winter warmer recipe. It is low in fat and a great low carb option for diabetics.


  • 2 tbsp. canola/sunflower oil
  • 400 g extra lean mince or ostrich mince
  • 1 cup red lentils
  • 1 onion chopped
  • 2 stalks celery chopped
  • 2-3  baby marrows grated/finely chopped
  • Half a punnet mushrooms
  • 1 tsp. paprika (optional)
  • 2 tsp. origanum
  • 2 tsp. coriander
  • 1 tsp. chakalaka spice
  • 2 tins chopped tomatoes
  • 6 tbsp. Chopped fresh parsley
  • 1 eggplant thinly sliced lengthways
  • 1 bunch spinach leaves
  • 300 ml buttermilk
  • 100 ml grated cheese
  • Alternative: Add a layer of lasagne sheets to bulk up this dish


  1. Pre-heat the oven to 180 degrees, spray and cook baking tray and roast brinjal for 15 minutes or until cooked
  2. Place the red lentils into a pot with boiling water and cook until soft
  3. Fry mince until browned, remove mince, fry onions till soft
  4. Add celery, baby marrows, mushrooms, chakalaka, paprika, coriander, origanum and tomatoes
  5. After a few minutes stir in the minutes and allow to simmer for 30 minutes with the lid on
  6. Add 4 tbsp. parsley, season with lemon juice and pepper
  7. Spoon half of mince into an oven dish, cover with spinach leave
  8. Spoon remaining mince on top and cover with a layer of brinjal
  9. Mix buttermilk, remaining herbs and cheese together, pour over the brinjals and bake for 20 minutes
  10. Serve with a fresh green salad or gem squash



Munchwize Registered Dietitians East London are based in Claremont, for more delicious recipes, click here