Minced lamb bake

  • 6 to 8

Baked lamb dish which replaces pasta sheets with slices of tomato for a healthier alternative to lasagne, suitable from 11 months

minced lamb bake
  • 500g lamb mince
  • 2 400g can tomatoes
  • 1 onion, chopped
  • 4 tomatoes, sliced
  • 25g button mushrooms
  • 180g greek yoghurt
  • 1 egg, beaten
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • 0.5 tsp rosemary
  • 25g Parmesan cheese, grated


  • Step 1

    Dry fry the lamb until browned, then drain away the excess oil.

  • Step 2

    Heat the olive oil in a pan and fry the onion and garlic until soft.

  • Step 3

    Stir in the lamb, chopped tomatoes and rosemary, then simmer for 20 minutes until cooked before adding the mushrooms.

  • Step 4

    Place a layer of sliced tomato over the bottom of a lasagne dish, then top with half the lamb mix. Repeat these two layers, then cover the top with more tomato slices.

  • Step 5

    Mix the egg and yoghurt together and pour over the top of dish.

  • Step 6

    Top with grated parmesan and bake at 200C/400F/Gas mark 6 for 35-40 minutes or until the cheese begins to brown.