The other night I was preparing to make spaghetti for the kids for dinner, but last minute I changed my mind and thought I’d try somthing different and thought maybe the kids would like it. They love lasagne but so I could enjoy it too I thought I’d play around with some ideas and the result was really yummy. For Jordan, my 12 year old son, to say its the best lasagne he’s tasted now thats huge!! He’s not a vegetable eater (and while he know it has eggplant in it, he didnt notice the finely grated carrot and zucchini! It freezes fine too, I have some left overs frozen which I had for dinner a few days later.
So here’s what I did…..
Beef & Eggplant Lasagne
500 grams lean beef mince
1 tin of crushed tomotos
1 Tblsp garlic infused olive oil
2 Tbsp oregano (dried or finely chopped fresh)
1 Tbsp freshly chopped chives (or the green part of a spring onion)
1 tsp smoked paprika
1/4 tsp chilli flakes (optional)
1/2 tsp cummin (or other spices you might like to add)
1 /2 tsp salt
1 large carrot, grated
1/2 cup zucchini grated
pepper to taste
half an eggplant (approx as it depends on the size) thinly sliced to resemble your lasagne cheets
1/2 cup grated parmesan cheese (for topping)
60 grams butter or dairy free spread (like nuttelex)
1/2 cup gluten free plain flour or maize cornflour
2 cups milk (or lactose free milk or almond milk)
1 cup low fat cheese, grated
Preheat oven to 180 degrees. lightly spray a square oven proof dish. In a saucepan over a medium-low heat melt butter and add the flour stirring continuously. (Dont worry if it goes into a clump). Slowly add milk a tablespoon at a time mixing continously (doing it this way is easy to make a smooth sauce with no lumps) once the mixture is getting runnier and is smooth you can add the remainder of the milk. Stir for a couple of minutes then add in the grated cheese and stir a further minute or two. Turn off the heat and let sauce stand to thicken slightly while preparing the meat. In a frying pan, heat the oil and add the beef, carrot, zucchini, spices and herbs and salt mix to combine and lightly brown the meat. Add the tomatoes. Spoon a couple of heaped dessert spoonfuls of the beef mixture into the dish. Layer the thinly sliced eggplant and then cover with half the meat and then half the cheese sauce. Layer more eggplant then remainder of the meat and remainder of the cheese. Top with grated cheeese and bake in the oven 30-35 minutes or until golden brown on top.