Gluten-Free // No Added Sugar // Nut-Free // Egg-Free
Heat the grill to a fairly high temperature and start work on the aubergine layers.
Slice the aubergines into thin slices lengthways, add a little salt and leave to sit. After a few minutes, rinse the salt off the aubergines and sprinkle with olive oil.
Place the aubergines under the grill, in single file, until browned (you might need to do this in two lots). Once browned, set the grilled aubergine slices aside until later.
Preheat the oven to 180℃.
Making the lasagne sauce:
Heat the oil in a large pan and add the onions. Cook for around 5 minutes, until golden and then add the garlic and cook for another 2 minutes.
Stir in the beef and allow to cook until nicely browned
Once the beef is browned, add the tomato puree and stir in to cover the beef. Next add the chopped tomatoes, followed by the nutmeg, oregano and a handful of torn basil leaves. Stir well and leave to simmer for around 45 minutes. Season to taste.
Whilst the beef is cooking, start on the béchamel sauce:
Add the butter to medium heat in a medium sized saucepan and once melted add in the gluten free flour stirring continuously. Once the mixture has made a paste, gradually add the milk, stirring continuously until it thickens and is nice and smooth. You can add a few grinds of black pepper here too if you wish.
Start layering the lasagne:
Add a few small spoonfuls of the beef mixture to the bottom of a square lasagne dish. Spread out evenly and lay about 1/3 of the aubergine slices on top. Next add a layer of the beef mixture (around ½ the mixture) and then pour on 1/2 of the béchamel sauce. Next add aubergine slices followed by the rest of the beef sauce and then add more aubergine slices followed by the rest of the béchamel sauce. Finish by sprinkling some cheese on top of the béchamel sauce.
Add the dish to the oven and cook for around 35 minutes or until the top is nicely brown and slightly bubbling.
Once ready, serve hot with a side salad.
1tbsp olive oil
1 red onion, diced
2 cloves of garlic, chopped
500g quality lean minced beef
1tbsp tomato puree
1 tin of chopped tomatoes
1/4 - 1/2 tsp nutmeg
Small handful fresh basil leaves
Black pepper, to taste
2 large aubergines
For the bechamel sauce:
60g plain gluten-free flour