Beef & Aubergine Lasagne
By Cook with Lisa
Published on 13 April 2022
Aubergines pack a huge nutritional punch, being a great source of fibre and also calcium. Their meaty texture makes them ideal as a replacement for meat in vegetarian dishes, however they work just as well beside robust flavours such as beef.Time and servings
1 hr 30 minsTotal time
4Servings
30 minsPrep time
1 hrCooking time
Ingredients
- 2 aubergines, each cut into 6 slices
- 4 tbsp of olive oil
- 1 pinch of ground nutmeg
- 1 red onion, finely chopped
- 450 g of lean minced beef
- 2 tsp of caster sugar
- 2 tsp of worcestershire sauce
- 2 tsp of sun dried tomato puree
- 25 g of slightly salted butter
- 200 ml of milk
- 25 g of gluten free plain flour
- 2 cloves of garlic, crushed
- 2 tbsp of red wine
- 500 g of passata
- 25 g of parmesan cheese
- 100 g of cheddar cheese, grated
- 250 g of gluten free lasagne sheets, 12 in total
- 1 sprinkle of garlic granules
- 1 pinch of ground white pepper
Method
Step 1
Preheat the oven to 180C/Gas 4.Step 2
Slice each aubergine into 6 slices lengthways.Step 3
In a large non-stick frying pan, heat 1 tbsp of olive oil and gently fry over in batches, using another 2 tbsp. Oil the aubergines on each side, then place on a baking tray lined with greaseproof paper.Step 4
Season both sides of all the aubergines with sea salt, garlic granules and black pepper. Bake the aubergines in the preheated oven for 20 minutes.Step 5
To make the bolognese, add 1 tbsp of olive oil to a non-stick pan and saute the red onion over a medium heat until translucent.Step 6
Add the red wine and continue to cook for a further 2 minutes.Step 7
Add the sun-dried tomato puree, garlic and season with salt and pepper.Step 8
Add the minced beef a little at a time, keep folding in the onion mixture into the mince, until combined - break up the mince with a wooden spoon.Step 9
When the mince has changed colour from pink to golden brown, add the passata.Step 10
Add the Worcestershire sauce and sugar then gently simmer for 20 minutes over a low heat.Step 11
Bring a large pan of salted boiling water to the boil and cook your lasagne sheets for 4-5 minutes, then immerse into a large bowl filled with cold water (this will stop the cooking process)Step 12
For the cheese sauce, melt butter in a medium saucepan, stir in the flour and cook, stirring for about a minute until cooked, but not coloured.Step 13
Add the milk and whisk continuously over a medium heat for 2-3 minutes until the sauce is thick and smooth (be careful not to burn the milk).Step 14
Once the sauce has thickened, remove from the heat, add the Parmesan and season with white pepper, salt and nutmeg. If your sauce become too thick, simply add a little milk to it, and continue to whisk.Step 15
Assemble the lasagne in a dish - start with a layer of bolognese sauce, then 3 pieces of aubergine, then top with 3 sheets of lasagne, then continue the process making 4 layers of lasagne.Step 16
Top the final layer with the lasagne sheets, add the cheese sauce and scatter the grated Cheddar on the top.Step 17
Bake in the oven for 40 minutes, until golden and bubbling. Make sure you let it rest for 10 minutes before serving, then enjoy!