22 Jan Not Lasagne
One of the main meals I miss from my vegetarian and wheat eating days is lasagne so I have come up with this, a courgette and aubergine bake that is close enough. I used pork mince so you can really taste all the tomatoes and herbs rather that the strong taste of beef or lamb mince but you can use any mince you prefer. It doesn’t quite come out in one piece like lasagne as you can see by the picture but it’s a good replacement for anyone who is looking for a pasta free version.
- 5oog pork mince
- 1 large courgette
- 1 aubergine
- 1 tin of chopped tomatoes
- 2 heaped tbsp tomato puree
- 1 onion
- half a yellow pepper
- half a red pepper
- 150g chestnut mushrooms
- enough grated cheese to cover the top
- 1 tbsp coconut oil
- a good shake of italian herbs
- cours ground black pepper
Melt the coconut oil in the bottom of the pan, add the mince and brown it off. Add the onions, peppers and mushrooms and continue to fry for a few mins continually stirring to fully break up the mince. Add the tomatoes, tomato puree, herbs and black pepper and simmer for around 15 mins.
Whilst the sauce is cooking thinly slice the aubergine and courgette length ways, grill the aubergine both sides until slightly browned.
Get a 25cm baking dish and put half the sauce in the bottom, lie all the grilled aubergine slightly overlapping as the second layer. Add the next half of the sauce and then lie all the courgette on the top. Evenly spread as much cheese as you like over the top and bake on gas mark 6 or 200 deg C for 30 mins.
Serve with a side salad.
Please let us know what you think in the comments below.