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
- 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
Method
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Step 1
Dry fry the lamb until browned, then drain away the excess oil.
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Step 2
Heat the olive oil in a pan and fry the onion and garlic until soft.
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Step 3
Stir in the lamb, chopped tomatoes and rosemary, then simmer for 20 minutes until cooked before adding the mushrooms.
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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.
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Step 5
Mix the egg and yoghurt together and pour over the top of dish.
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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.
Serve with salad or broccoli.
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