Looking for a speedy family meal? This hearty lamb bake uses only five ingredients, but it's packed to the brim with gooey, cheesy goodness.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
You’ll need eggplant, lamb mince, tomato pasta sauce, three cheese pasta sauce and shredded tasty cheddar to make this deliciously cheesy bake.
It’ll be ready to serve in 30 minutes.
Start by preheating the grill on high. Cut a medium eggplant in half. Cut one half into 5 millimetre thick slices. Then finely chop the remaining eggplant. Next, heat a non-stick frying pan over high heat. Cook half the eggplant slices for about 2 minutes each side or until they’re lightly browned and then lift them out onto a plate. Cook the rest of the eggplant slices in the pan. Now add the chopped eggplant to the pan. Cook stirring as you go, for 3 minutes or until the eggplant is tender.
Add the lamb mince and keep stirring for 5 minutes or until the mince is cooked through and has changed colour. Stir in tomato pasta sauce and then bring the mixture to the boil. Remove from the heat. Spoon the mince mixture into an ovenproof pan. If your frying pan is ovenproof, you can leave the mince in the pan if you prefer. Now top with the eggplant slices, pour over the cheese pasta sauce and sprinkle with grated cheddar.
To serve it now, pop it straight under the grill for 5 minutes or until the cheese melts and the top is golden brown.
This easy cheesy 5-ingredient lamb bake makes the perfect comfort food.
Ingredients
1 medium eggplant
500g Coles Australian 3 Star Lamb Mince
500g Coles Mum’s Sause Bolognese
1 cup (250ml) three-cheese pasta bake sauce
1/2 cup (60g) shredded tasty cheddar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cut the eggplant in half crossways. Cut 1 half into 5mm-thick slices. Finely chop the remaining half. Heat a non-stick frying pan over high heat. Cook the eggplant slices, in 2 batches, for 2 mins each side or until lightly browned. Transfer to a plate.
Step 2
Add the chopped eggplant to the pan. Cook, stirring, for 3 mins or until tender. Add the mince and cook, stirring, for 5 mins or until cooked through. Stir in the bolognese sauce. Bring to the boil. Remove from heat.
Step 3
Preheat grill on high. Transfer the mince mixture to a 6-cup (1.5L) baking dish. Top with the eggplant slices, pasta sauce and cheddar. Cook under the grill for 5 mins or until the cheddar melts and is golden brown.
