Bolognese Bake

This recipe is one that I’ve been trying to perfect for a while now and last night I finally managed it! Omg guys...you need this in your life! It’s seriously so comforting, warm, delicious and hearty. Perfect comfort food.

It can also be made vegan using meat-free mince and vegan cheese!

I served mine on steamed veggies but Ben loves his with pasta, so it’s totally versatile!

Oh...did I mention there are hidden and undetectable veggies in there too?! AMAZING right?!

SERVES 4

INGREDIENTS:

  • 500g Mince of choice (I used 5% Beef Mince)
  • 400g Chopped Tinned Tomatoes
  • 75g Cheddar Cheese (can use vegan cheese)
  • 30g Grated Parmesan (if vegan, you can use 1tbsp Nutritional Yeast)
  • 1 Potato
  • 1 Onion
  • 3 Garlic Cloves
  • 1 Courgette
  • 1tbsp Italian Herb Seasoning
  • 1tsp Garlic Powder
  • 1tsp Onion Granules
  • 1tsp Dried Oregano
  • 1 Beef Stock Cube
  • Salt and Pepper

METHOD:

  1. Pre-heat the oven to 200 degrees Celsius (180 degrees fan assisted).
  2. Finely grate the courgette, dice the onion and crush the garlic cloves. Fry them in a non-stick pan for 5 minutes until softened. You can use a little oil if needed.
  3. Add in the mince and continue to cook for 5 minutes until browned.
  4. Add in the Italian herbs seasoning, the beef stock cube and tinned tomatoes. Cook for 10 minutes until reduced and transfer to a pie dish.
  5. Grate the cheese and sprinkle this over the top.
  6. Finely slice the potato to create very thin slices and place these on top in a circular pattern.
  7. Season the topping with Parmesan, garlic powder, onion granules, oregano, salt and pepper.
  8. Cover the pie dish with tin foil and bake for 30 minutes. Remove the tin foil and bake for a further 30 minutes.

Want more yummy food? Try my latest Health-Full Eating ebook!


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