Vegetable and Beef Bolognese Stack

  • Prep time 30Min
  • Cook time 10Min
  • Technique Grill
  • Meat Beef
  • Cut Ground
  • Serves 4

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.

Chef Note: :

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.

Easy Swaps:

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.