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Time to make:
1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 1 hr)
$5.60 per serve
(at time of publication)
Full ingredients list:
2 medium-sized potatoes, peeled, sliced
500g lean chicken mince
2 cloves garlic, chopped
1 onion, finely chopped
50g sun-dried tomatoes, chopped
1 teaspoon Tuscan seasoning
400g can chopped tomatoes
1 cup diced courgettes
1 cup diced mushrooms
150g reduced-fat ricotta cheese
150g low-fat plain yoghurt
75g parmesan cheese
1 eggplant, sliced
1/2 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
Nutritional information (per serve)
Instructions and steps:
Step 1 Lightly spray a large ovenproof dish with oil. Preheat oven to 190°C. Cook potatoes for 10 minutes in boiling water. Drain and set aside.
Step 2 Meanwhile, spray a non-stick pan with oil and cook mince with garlic and onion for 4-5 minutes or until evenly browned. Add sun-dried tomatoes and Tuscan seasoning with tomatoes, 1 1/2 cups water, courgettes and mushrooms. Cook for 8-10 minutes.
Step 3 Meanwhile, mix ricotta with yoghurt and parmesan.
Step 4 Layer mince in dish with eggplant and potatoes to have 3 layers, finishing with eggplant and potato. Spread over cheese mix and sprinkle with nutmeg. Bake for 40-45 minutes or until golden brown. Serve sprinkled with parsley.
Make it gluten free: Use gluten-free Tuscan seasoning and check yoghurt and ground nutmeg are gluten free.
This recipe freezes well.
About this recipe
First published: June 2015