Less-agne Lasagne
Servings: 2
Equipment
- Hob
- Oven
Ingredients
Layer
- 1 Aubergine sliced
- 1-2 tbsp Extra Virgin Olive Oil
Filling
- 1 tbsp Extra Virgin Olive Oil
- 1 White Onion diced
- 3 Garlic Cloves sliced
- 225 g Beef Mince or lentils
- 1 tin Tomatoes
- 1 tbsp Tomato Puree
- 10 Basil Leaves
- ½ tsp Oregano
- 1 tbsp Balsamic Vinegar
- 2 tbsp Red Wine
- pinch Salt
- pinch Pepper
Bechamel Sauce
- 25 g Butter
- 25 g Chickpea Flour
- 200 ml Almond Milk
- 10 g Nutritional Yeast
- 1 tsp Apple Cider Vinegar
- ½ tsp Nutmeg
- pinch Salt
- pinch Pepper
Topping
- slices Parmesan or Cheddar Cheese or vegan cheese
Instructions
Layer
- Slices aubergine into rounds drizzle with olive oil and roast for 40 minutes at 160°C.
Filling
- Fry onions in olive oil until soft.
- Add garlic and mince and fry until the mince had browned.
- Add all other ingredients: tinned tomatoes, tomato puree, basil ,oregano, balsamic vinegar, red wine, salt and pepper. Simmer to combine for about 10 minutes.
Bechamel
- Melt butter, add chickpea flour to form a roux.
- Slowly mix in the milk little by little to make sauce.
- Add in other flavours: nutritional yeast, nutmeg, apple cider vinegar, salt and pepper.
- If sauce is lumpy you can pass it through a sieve.
Combine
- Put half the beef filling in a dish, top with half the aubergine, then half the bechamel sauce. Repeat.
- Top with cheese. Bake for 10-15 minutes at 180°C until top starts to crisp.
Notes
Diet: Paleo - depending on what cheese you use.
Diet: Vegan - choose lentils instead of beef mince and vegan cheese and butter.