Beetroot eggplant lasagna

A vegetable lasagna without lasagna noodles makes for a perfect zone meal. 

I really love this beetroot and goat cheese combination.

Gluten free
180 degrees | 40 minutes
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  • 5P205 grams of lean ground beaf
  • 3P124 grams of soft goat cheese
  • 1C313 grams of eggplant
  • 3.5C427 grams of cooked beetroot
  • 0.5C59 grams of onion
  • 2C800 grams of canned tomato cubes
  • Ca bit of rocket
  • 2F4 grams of olive oil
  • 3F9 grams of pine nuts
  • 3F124 grams of soft goat cheese (also protein blocks)
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How to cook

  • Dice the onions and cook with olive oil, garlic(paste) and pepper until it's transparent.
  • Add the ground beef, salt, pepper, paprika, sage & thyme and cook.
  • Add the canned tomatoes and turn of the heat.
  • Slice the eggplant in thin slices and grill briefly.
  • Cut the beetroot in thin slices.
  • In a large baking dish start with a third of the beef and tomato mixture.
  • Add a layer of eggplant (also one third) and top with a layer of beetroot (half of the beetroot).
  • Add another layer of beef, eggplant and beetroot & again the beef and eggplant.
  • Crumble the goat cheese on top of it and, if you want to cook it, the pine nuts as well.
  • Bake for 40 minutes at 180 degrees untill the goat cheese turns slightly brown.
  • Add a handful of rocket to your plate and enjoy!
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  • The oven baking times are based on my hot air oven. Experiment in your own to see if it needs a bit longer or shorter.
  • If you're not eating everything right away I recommend letting it cool down before cutting it and putting it away in trays. It's easier.
  • This is a little hard to get it to look pretty on your plate. I don't have any patience so it usually ends up falling apart somewhere between the oven dish and my plate.