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Mountain Bread Lasagne

A hearty winter warmer the whole family will love.
Mountain Bread Lasagne
Mountain Bread Lasagne
Macros per serve
Carbs: 36.6
Protein: 29.5
Fat: 9.7


4 servings
  • 150g Capsicum
  • 300g Beef Mince Premium
  • 350g Eggplant
  • 10g Garlic
  • 4 Barley Wraps (Mountain Bread)
  • 150g Onions
  • 40g Parmesan Cheese
  • 100g Ricotta Cheese
  • 400g Crushed Tomatoes (Canned)
  • 300g Zucchini


  1. Chop capsicum into quarters and roast under the grill for 15 mins until skin blisters and blackens. Roast capsicum in oven 180 C for 10 mins. Remove and place capsicum in plastic bag for 10 mins, once cool remove skin from capsicum.
  2. Cut zucchini and eggplant into 5mm thick slices. Brown under grill for 10 mins.
  3. Cook onion and garlic in non-stick fry pan, stirring until onion is soft. Add mince and cook till brown then add tin of tomatoes.
  4. Place one slice of mountain bread into bottom of oven proof dish. Layer with mince, eggplant, zucchini and capsicum and another sheet of mountain bread until all mixture is used up.
  5. Spoon ricotta over top of lasagne and sprinkle with parmesan cheese.
  6. Bake in 180 C oven for 1 hour or until cheese is golden brown.
Mountain Bread Lasagne

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