Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
15 Ingredients
Snack
- 1/2 carrot, cut into sticks
- 1/2 Lebanese cucumber, cut into batons
- 1teaspoons olive oil
- 1 garlic clove, minced
- 250grams beef mince
- 1tablespoons tomato paste
- 1teaspoons dried oregano
- 5milliliter olive oil cooking spray
- 3 large squash, sliced in 5mm-thick rounds
- 1 sweet potato, peeled, sliced in 5mm-thick rounds
- 1 zucchini, sliced in 5mm-thick rounds
- 1 beetroot, peeled, sliced in 5mm-thick rounds
- 4 free range eggs
- 1 cup light tasty cheese, shredded
- 35grams mixed salad leaves
Nutrition per serving
1110kJ / 265Cal
1110 Kilojoules or 265 Calories
13% of daily energy intake*
Protein
20.5grams
Fat
14.4grams
Carbs
14.6grams
Sugars
7.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Heat a medium frying pan over high heat. Add oil and garlic, then cook for 1 minute or until softened. Add mince, braeking up lumps with a wooden spoon for 3 minutes or until browned. Add tomato paste and oregano, then cook for a further 1 minute or until combined. Remove pan from heat and set aside.
Step 2 of 6
Preheat oven to 180°C/160°C fan-forced. Spray a 12-hole 1/3-cup capacity muffin pan with oil.
Step 3 of 6
Layer each muffin hole with a slice each of beetroot, sweet potato, squash and zucchini.
Step 4 of 6
Place eggs in a small jug and whisk. Pour 1 tbs egg into each muffin hole, then top with 1 tbs each of mince and cheese.
Step 5 of 6
Bake for 20 minutes or until vegetables are cooked through and cheese is golden. Cool. (Makes 12 lasagne.) Pack 2 lasagne in lunch box with salad leaves. Store remaining lasagne in an airtight container in the fridge.
Step 6 of 6
Snack 1: Pack carrot and cucumber in lunch box.
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