On the menu today is a Aubergine lasagne which is the perfect gluten free lasagne option with all the taste. Lasagne is a firm favourite for everyone. The layered savoury dish is made from lasagna pasta sheets, cooked mince and bechamel sauce, many people however cannot eat gluten or would like to decrease the carbohydrate content of their diet. This is how this aubergine lasagna was born. The added advantage of this lasagna is that it is full of vegetables so you can get your daily greens in at dinner time.
What is the difference between lasagne and lasanga
According to Wikipedia – Lasanga is the singular form of lasange, it refers to only one sheet of this pasta, whereas the word lansagne either refers to the dish or a few sheets of the raw lasagne together.
This gluten-free lasange recipe freezes really well.
Gluten Free Aubergine lasagne recipe
Ingredients
Method
Preheat the oven to 180 degrees Celcius.
Cut the aubergine into long thin slices 0.5cm wide.
Put all the aubergine into a colander and sprinkle with salt. Leave for 15 minutes.
Rinse with water and pat dry with a towel.
Brush the aubergine with olive oil.
Griddle the aubergine until they are marked on each side. Do not overcook them as they will become mushy.
Saute the onion and celery in the olive oil until it is soft.
Add the mince and fry until brown.
Add the garlic and carrot and cook for 1 minute.
Sprinkle in the chicken spice and stir well.
Add the tomato and lower the heat until a simmer. Cook for 20 minutes to allow some of the water to evaporate off the mixture.
Add all the ingredients into a blender and blend.
The blender will “whip” the cream making it thick so do not overdo it as you will have butter.
Start with a layer of mince and then layer the aubergine on top of the mince.
Spread the white sauce over the aubergine and then add mince.
Repeat the process finishing with white sauce on the top. Sprinkle with parmesan cheese on the top.
Bake for 20 minutes until golden brown.
Ingredients
Directions
Preheat the oven to 180 degrees Celcius.
Cut the aubergine into long thin slices 0.5cm wide.
Put all the aubergine into a colander and sprinkle with salt. Leave for 15 minutes.
Rinse with water and pat dry with a towel.
Brush the aubergine with olive oil.
Griddle the aubergine until they are marked on each side. Do not overcook them as they will become mushy.
Saute the onion and celery in the olive oil until it is soft.
Add the mince and fry until brown.
Add the garlic and carrot and cook for 1 minute.
Sprinkle in the chicken spice and stir well.
Add the tomato and lower the heat until a simmer. Cook for 20 minutes to allow some of the water to evaporate off the mixture.
Add all the ingredients into a blender and blend.
The blender will “whip” the cream making it thick so do not overdo it as you will have butter.
Start with a layer of mince and then layer the aubergine on top of the mince.
Spread the white sauce over the aubergine and then add mince.
Repeat the process finishing with white sauce on the top. Sprinkle with parmesan cheese on the top.
Bake for 20 minutes until golden brown.
If gluten-free baking and cooking is what you are looking for, read this review on the new NuMe ‘Not So Naughty’ pre-mix baking products.
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2 Comments
Ooo the love for Aubergine is real, this looks delicious, thank you!
Interesting, I had never seen this as a option for gluten-free lasagna. Curious to try it, seems delicious!