Subscribe to our newsletter

Your Email Address

Eggplant Lasagne

Ingredients

Pasta

Orgran Lasagne Mini Sheets (follow cooking instructions on the box)

Filling

650g eggplants (cut into 5 mm slices)
4 tbs. of finely shredded basil
Olive oil (for greasing)
30g grated Parmesan cheese

Béchamel Sauce

⅓ cup Orgran gluten-free plain flour
2 ½ cups skim milk
1 garlic clove
40 g sliced carrots
2 tbs. reduced fat spread
1 large fresh flat-leaf parsley

Tomato Sauce

3 tsp. olive oil
1 crushed garlic clove
250g finely chopped onions
1 tsp. dried oregano
825g canned tomato pieces
Salt & black pepper (to taste)

Method

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

1. 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   
6. softened, but not browned.
7. Add garlic to the pan and cook for a further 1-2 minutes.
8. Add tomatoes and oregano and bring to the boil then simmer, uncovered, for 45 minutes, stirring
9. frequently, or until reduced by about one-third and then season to taste.
10. Meanwhile steam the eggplant single-layer batches for 4-5 minutes each batch, until softened. Put aside.
11. To complete the bechamel sauce, strain the infused milk and discard the flavourings.
12. Melt the spread in a saucepan, stir in the flour and cook for 1 minute.
13. 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,
7. Serve straight from the dish

Comments

Gluten free Lasagne recipe

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.