Lamb & Vegetable Traybake

Lamb & Vege Tray Bake RS CC

Lamb & Vegetable Bake.

  • Servings: 8
  • Difficulty: Easy
  • Print

There is nothing easier or tastier than traybakes. Packing a baking tray full of meat and vegetables, putting it in the oven, walking away and coming back to a delicious healthy meal could not be easier.  This recipe for Lamb & Vegetable casserole is really easy. Make the Bolognese sauce, layer with the vegetables and bake for 2 hrs in the oven. This gives me enough time to catch-up on the housework whilst dinner is cooking away. You can serve with pasta or rissoni for those who prefer extra carbs or by itself for a keto meal. 



  • 2 tbsp olive oil
  • 1 white onion finely diced
  • 2 tbsp minced garlic
  • 500g lamb mince
  • 400ml tomato passata or tomato pasta sauce
  • 2 medium eggplants sliced into 1cm slices
  • 2-3 medium zucchini’s sliced into 1cm slices lengthwise
  • 100g mushrooms cleaned and cut into slices
  • 2 red capsicums cleaned, inside removed and sliced into 1cm slices lengthwise 
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 1/2 cup pizza Cheese grated


  1. Preheat an oven to 180C.
  2. First start by making the Bolognese sauce. Put a saucepan onto medium to high heat. Add 1 tbsp olive oil and the diced onion. Fry until translucent and aromatic. Once the onion starts to brown, add the garlic and stir till fragrant. Add lamb mince and brown. Add the tomato passata or pasta sauce and bring to simmer. Simmer for 10 minutes.
  3. Slice up all the vegetables and spread 1tbsp of the olive oil over the base of a large baking dish.  Leaving the red capsicum, layer the vegetables till they are quite high in the pan at least 2 cm higher than the side of the dish. Layer the red capsicum on the top, drizzle liberally with olive oil and sprinkle over the salt. Cover the dish with aluminium foil and place the dish in the oven.
  4.  After 1 hour remove the foil and bake for another hour. Remove from the oven and check how cooked the vegetables are. Sprinkle with cheese and put back into the oven for another 10-15 minutes until melted and browned.
  5. Top with fresh Italian parsley or herbs if you wish. Serve hot with a side salad or by itself. Yum!!


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