EGGPLANT & CHICKEN LASAGNE

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SERVES: 6 SERVES

TIME: 45-60 MINUTES

INGREDIENTS

• 500g chicken mince

• 400g eggplant, finely sliced

• 250g plain Greek yoghurt

• 1 onion, finely diced

• 250g crushed tomatoes

• 50g tomato paste

• 2 cloves garlic

• 20g grated cheese

• Mixed herbs

DIRECTIONS

1. Preheat oven to 180 degrees

2. Using a non stick pan, cook onion and garlic

3. Add chicken mince and cook until brown

4. Add tomato puree, crushed tomato and mixed herbs and stir through

5. Let simmer for 3-5 minutes

6. In a shallow dish, line bottom with a layer of the sliced eggplant

7. Add a portion of the chicken mince mixture, top with a little yoghurt and another layer of egg plant

8. Continue adding layers until all mixture is used up

9. Top with 20g grated cheese

10. Bake in oven for 20-30 minute or until cooked through

11. Let cool before cutting into portions