Published : June 07, 2015
Preparation time: 40 minutes
Cooking time: 45 minutes
Serves: 6
1 medium eggplant, cut into 1cm slices
400g lean lamb mince
1 large onion, finely chopped
2 cloves garlic, crushed
1 large carrot, peeled and grated
425g can crushed tomatoes with herbs
1 tbsp tomato paste
1/3 cup white wine (optional)
1 bay leaf
Olive oil spray
Cheesy sauce
1 ¼ cups low-fat milk
1 ½ tbsp plain flour
15g Parmesan cheese, grated
1 cup reduced-fat ricotta
Pinch cayenne pepper
Pinch ground nutmeg
Flourish note: This recipe has 16 serves of vegetables!
Recipe and image source: Go for 2&5® and Horticulture Australia
Jessica Brainard is a Curator at the Western Australian...
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