Project Description

Lasagne Mini Sheets

200g

ORGRAN Lasagne Mini Sheets is carefully produced from a combination of rice and sun ripened corn. It is naturally gluten and wheat free and is also a delicious, versatile product that provides diverse nutrition over wheat pasta.

, , , , , , , , , , ,

SHARE THIS PRODUCT

 

 

Rice Flour (87%), Maize Flour (13%)
Serving size: 50g
Energy Calories (kcal) per 100g 367
Energy Calories (kcal) per serving 183
Energy Kilojoules (KJ) per 100g 1535
Energy Kilojoules (KJ) per serving 768
Protein (g) per 100g 6.3
Protein (g) per serving 3.2
Carbohydrate (g) per 100g 79.8
Carbohydrate (g) per serving 39.9
Carbohydrate (% Daily Value) 13
Sugars (g) per 100g 0.8
Sugars (g) per serving 0.4
Starch (g) per 100g 79
Starch (g) per serving 39.5
Fat (g) per 100g 0.9
Fat (g) per serving 0.5
Fat (% Daily Value) 1
Saturated fat (g) per 100g 0.1
Saturated fat (g) per serving 0
Saturated fat (% Daily Value) 0
Trans fat (g) per serving 0
Fibre (g) per 100g 1.9
Fibre (g) per serving 1
Fibre (% Daily Value) 4
Sodium (g) per 100g 0.001
Sodium (g) per serving 0
Sodium (%Daily Value) 0
Gluten (g) per 100g 0
Gluten (g) per serving 0
Calcium (mg) per 100g 0
Calcium (mg) per serving 0
Vitamin A (%Daily Value) 0
Vitamin C (%Daily Value)
Iron (%Daily Value) 1
Calcium (%Daily Value) 0

Eggplant Lasagne


  • Cook Time: 35m

Ingredients

  • Pasta
  • ORGRAN Rice & Corn Mini Lasagne Sheets (follow cooking instructions on the box)
  • Filling
  • eggplants (cut into 5 mm slices)
  • 4 tbs. of finely shredded basil
  • Olive oil (for greasing)
  • grated Parmesan cheese
  • Béchamel Sauce
  • 1/3 cup ORGRAN All Purpose Plain Flour
  • 2 1/2 cups skim milk
  • 1 garlic clove
  • sliced carrots
  • 2 tbs. reduced fat spread
  • 1 large fresh flat-leaf parsley
  • Tomato Sauce
  • 3 teaspoons olive oil
  • 1 crushed garlic clove
  • finely chopped onions
  • 1 teaspoon dried oregano
  • canned tomato pieces
  • Salt & black pepper (to taste)

Method

  • Variation: To prepare the Lasagne in advance, assemble in the dish, then cover loosely with foil and refrigerate until ready to cook.
  • Note: Eggplant slices are the ideal filling for this superb vegetarian Lasagne, which can be made a day in advance.
  • Preheat oven 180°C (356°F)
  • Lightly grease a 325 x 225 x 50mm or 13” x 9” x 2” ovenproof dish with oil
  • Tomato Sauce
  • Combine garlic, onion, oregano, salt and pepper into tomato pieces
  • Béchamel Sauce
  • 1. Pour the milk into a saucepan; add the carrots, clove, parsley and peppercorns.
  • 2. Bring to the boil.
  • 3. Remove the pan from the heat, cover and leave the mixture to infuse for 30-40 minutes.
  • 4. Meanwhile, make the tomato sauce.
  • 5. Heat the oil in a large saucepan over medium heat; add the onions and fry for 6-8 minutes, until softened, but not browned.
  • 6. Add garlic to the pan and cook for a further 1-2 minutes.
  • 7. Add tomatoes and oregano and bring to the boil then simmer, uncovered, for 45 minutes,
  • stirring frequently, or until reduced by about one-third and then season to taste.
  • 8. Meanwhile steam the eggplant single-layer batches for 4-5 minutes each batch, until softened. Put aside.
  • 9. To complete the bechamel sauce, strain the infused milk and discard the flavourings.
  • 10. Melt the spread in a saucepan, stir in the ORGRAN flour and cook for 1 minute.
  • 11. Slowly whisk in the milk and bring to boil, whisking continuously until the sauce is thick enough to thinly coat the back of a spoon.
  • Simmer for 3 minutes then add salt, pepper and freshly grated nutmeg to taste
  • Lasagne sheets preparation and Assembly
  • 1. Prepare Lasagne sheets as per instructions on the box
  • 2. Place 2 sheets of pasta in the bottom of the dish and pour over a third of the tomato sauce. Sprinkle with basil.
  • 3. Arrange the eggplant slices in a single layer on top and spoon over the bechamel sauce.
  • 4. Repeat the layers and top with a layer of Lasagne.
  • 5. Pour the remaining bechamel over the top and sprinkle with the Parmesan cheese.
  • 6. Bake the Lasagne for 35-40 minutes until golden brown and bubbling hot. Serve straight from the dish.