Like a lasagna without the heavy cheese or pasta noodles, this is a fun dish to plate up with endless variations based on the season and the veggies you like best.
1 ¼ pounds cooked beef Bolognese (see Bolognese: base recipe here)
1 large eggplant, thinly sliced into ½ cm rounds
¾ pounds butternut squash, thinly sliced
2 red bell peppers, sliced
2/3 cup baby spinach
Wholegrain bread roll or wrap
Olive oil spray
2 ounces feta cheese, crumbled
To serve: Baby arugula leaves, cherry tomatoes (quartered)
Preheat a large skillet or grill over medium-high heat. Lightly spray both sides of eggplant, butternut and peppers and char-grill vegetables, in batches, for 2-3 minutes each side or until tender and lightly charred. Set aside to keep warm.
Meanwhile, place Bolognese in a medium saucepan and reheat over medium-low heat for 3-4 minutes
On serving plates layer char-grilled vegetables, baby spinach and beef Bolognese to create a stack. Top with feta, season with ground pepper and serve with baby arugula, cherry tomatoes and wholegrain bread roll or wrap.
One Recipe, Many Ways:
Grill sweet potato, zucchini or mushrooms to mix up the vegetables in the stack. You could also layer the grilled vegetables and Bolognese in a baking dish topped with grated mozzarella for a Lasagna style meal using the vegetables instead of pasta. Bake in the oven at 350°F (325° with convection) for about 20 minutes or until heated through.
Swap feta for ricotta, goats’ cheese, parmesan or pecorino; add some toasted pine nuts and basil to the top of the stack for extra flavor.