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Gluten Free Recipes - Bread, Cakes, Cookies, Snacks, Meals & Desserts

Eggplant Lasagne

Ingredients

Pasta

Orgran Rice & Corn Mini Lasagne 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 All Purpose 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

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 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.

Comments

Gluten Free Eggplant Lasagne

 

Eggplant Lasagne
Meal type:
Main Meals
Recipe type:
Preparation time:
Varies
Cooking time:
35 - 40 minutes
Servings:
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