If you are looking for a stunning, healthy dinner that looks like a gourmet feast but is incredibly simple to put together, this Layered Beef & Veggie Bake is it.
By stacking lean beef patties with fresh rounds of potato, tomato, onion, and carrot, you get a beautiful blend of textures in every single bite. The whole dish is bathed in a vibrant, smoky roasted red pepper and garlic tomato sauce that infuses the meat and veggies with incredible depth as it bakes under parchment paper. Served over a creamy bed of high-protein Greek yogurt, it’s a perfectly balanced, macro-friendly comfort meal.
Prep time, Cook time, Servings
Prep time: 20 minutes
Cook time: 45–50 minutes
Yield: 4–6 servings
Ingredients
The Meat Patties (Kofta)
1 lb (450g) lean or extra-lean ground beef
Your favorite meat seasonings (e.g., salt, black pepper, cumin, and a touch of parsley)
The Veggie Stackers
3 medium potatoes, sliced into thin rounds
3 medium tomatoes, sliced into rounds
3 large onion, sliced into rounds
1 to 2 large carrot, sliced into rounds
The Rich Red Pepper & Garlic Sauce
1 whole red bell pepper (roasted or roughly chopped)
1 cup tomato sauce (or passata)
4 cloves of garlic
1 tsp garlic powder
1 tsp onion powder
A pinch of cayenne pepper (adjust for your preferred heat level! 🌶️)
Salt and black pepper to taste
A pinch of dried oregano or mixed herbs (for sprinkling on top before baking)
To Serve
Plain Greek yogurt (makes a wonderful high-protein, creamy base)
Fresh dill or parsley for garnish
Step-by-Step Instructions
1. Shape the Beef
Preheat your oven to 400°F (200°C). Season your ground beef generously with your chosen spices. Take small portions of the beef and shape them into flat, round patties that match the approximate size of your potato slices.
2. Stack the Casserole
In a large baking dish, begin assembling your rows by alternating the ingredients. Stack a beef patty, a potato slice, an onion round, a tomato slice, and a carrot round. Repeat this pattern, packing them tightly upright in rows until the dish is beautifully filled.
3. Blend the Signature Sauce
In a blender or food processor, combine the red pepper, tomato sauce, 4 garlic cloves, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Blend on high until the sauce is completely smooth and vibrant red.
4. Pour and Season
Pour the blended red pepper sauce evenly over your assembled layers, ensuring it gets down between the slices. Sprinkle a dash of extra herbs (like dried oregano) across the top for extra aroma.
5. The Parchment Paper Trick
Dampen a sheet of parchment paper with water, wring it out, and tuck it tightly over the casserole dish (this traps the steam to make the potatoes incredibly tender while preventing the top from burning). Bake for 35 minutes covered, then remove the paper and bake for another 10 to 15 minutes until the edges are golden brown and bubbling.
6. Plate and Enjoy!
Spread a generous layer of cool, creamy Greek yogurt onto your serving plates. Spoon the hot, juicy beef and veggie layers right over the top, drizzle with the pan juices, and garnish with fresh dill.