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Veal and eggplant lasagne with roasted lemon kale

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Prep Time


Cook Time

1H 20M


800g Veal mince
1 tbsp Extra virgin olive oil
1 Brown onion, diced
2 Carrots, diced
2 Sticks celery, diced
3 Cloves garlic, finely chopped
580g Passata
1 tbsp Dried oregano
2 Large eggplants, thinly sliced lengthways about 3mm thick
1 x 220g Tub bocconcini, drained, thinly sliced
Roasted lemon kale
1 bunch Kale, stems removed, leaves roughly torn
1 tsp Extra virgin olive oil
1 Lemon, zest and juice, or lemon wedges


1 Heat a large, deep frying pan over medium to high heat, add the oil and swirl to coat. Brown the veal mince, then add the onion, carrot, celery and garlic and cook for 5 minutes until they start to soften.
2 Add the passata and oregano, then add 1 cup of water to the emptied passata jar, shake and add to the pan. Partially cover with a lid and simmer for 30 minutes, or until the sauce has reduced, and the mince and vegetables are tender. Season with salt and pepper.
3 Preheat a char grill pan to very hot and cook the thinly sliced eggplant without any oil until grill marks appear, then turn over and repeat.