Gluten Free Aubergine Lasagne
Added on January 30th, 2011
Found in recipes, recipes
Ingredients
Pasta
Orgran Lasagne Mini Sheets (follow cooking instructions on the box) or Orgran Essential Lasagnette
Filling
650g Aubergines (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 frequently, or until reduced by about one-third and then season to taste.
9. Meanwhile steam the Aubergine single-layer batches for 4-5 minutes each batch, until softened. Put aside.
10. To complete the bechamel sauce, strain the infused milk and discard the flavourings.
11. Melt the spread in a saucepan, stir in the flour and cook for 1 minute.
12. 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 Aubergine 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
Variation: To prepare the Lasagne in advance, assemble in the dish, then cover loosely with foil and refrigerate until ready to cook.
Note: Aubergine slices are the ideal filling for this superb vegetarian Lasagne, which can be made a day in advance.
Tags: gluten free lasagne
