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- Beef & Aubergine Lasagne
Beef & Aubergine Lasagne
Beef & Aubergine Lasagne
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.
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- 2 aubergines , each cut into 6 slices
- 1 red onion , finely chopped
- 2 cloves garlic, crushed
- 450g lean minced beef
- 4 tbsp olive oil
- 2 tbsp red wine
- 500g passata
- 2 tsp caster sugar
- 2 tsp Worcestershire sauce
- 2 tsp sun dried tomato puree
- 25g gluten free plain flour
- 25g slightly salted butter
- 200ml milk
- 25g Parmesan cheese
- 100g Cheddar cheese , grated
- 250g gluten free lasagne sheets , 12 in total
- 1 sprinkle garlic granules
- 1 pinch ground nutmeg
- 1 pinch ground white pepper
Total time required
- Preparation time:
- Cooking time:
- Preheat the oven to 180C/Gas 4.
- Slice each aubergine into 6 slices lengthways.
- 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.
- 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.
- 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.
- Add the red wine and continue to cook for a further 2 minutes.
- Add the sun-dried tomato puree, garlic and season with salt and pepper.
- 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.
- When the mince has changed colour from pink to golden brown, add the passata.
- Add the Worcestershire sauce and sugar then gently simmer for 20 minutes over a low heat.
- 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)
- 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.
- 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).
- 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.
- 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.
- Top the final layer with the lasagne sheets, add the cheese sauce and scatter the grated Cheddar on the top.
- Bake in the oven for 40 minutes, until golden and bubbling. Make sure you let it rest for 10 minutes before serving, then enjoy!
Recipe kindly provided by Lisa Roukin