Beef Lasagne without the pasta.

Lasagne where courgette and aubergine replace the pasta. © Sue Todd 2014.

Lasagne where courgette and aubergine replace the pasta. © Sue Todd 2014.

I guess it isn’t really lasagne once you take the pasta away, but while I’m trying to omit grains I didn’t want to lose one of my favourite meals as well.  So this is the next best thing, its to Lasagne what Cauliflower Crust is to pizza – tastes great, does the job and explains itself!

It’s a relatively simple matter to replace the pasta layers in this dish with thin strips of courgette and aubergine. You don’t have to use both, either one will do fine but I had both so that is what we used.

Using the courgette/aubergine and adapting the sauce you can have a delicious meal which is gluten-free and grain-free.  You could of course use milk and some gluten-free flour to make a roux and a less rich béchamel sauce.

Ingredients – meat and tomato sauce:

  • 500g minced beef (grass-fed, organic being the best),
  • 3 shallots,
  • 1 crushed clove of garlic,
  • knob of butter,
  • 1 tbsp dried oregano,
  • 400g chopped tomatoes,
  • salt and pepper to season,
  • 1 tbsp tomato paste

Ingredients – cream sauce:

  • 1 shallot
  • 400ml double cream
  • 1 bay leaf,
  • 1/2 tsp grated nutmeg,
  • 1/2 tsp thyme,
  • Emmental / Gruyère (for the top of the finished dish)

Ingredients – Vegetables

  • 1 courgette,
  • 1 aubergine,

Method:

Lasagne with courgette and aubergine in place of pasta.  © Sue Todd 2014.

Lasagne with courgette and aubergine in place of pasta. © Sue Todd 2014.

Prepare the meat and tomato sauce first.

Finely chop the 3 shallots and sweat them gently in a knob of butter with the crushed clove of garlic.  Add the oregano.

Then add the beef and fry until the beef is browned.

At this point add the chopped tomatoes, with salt and pepper to season and the tomato paste.

Cook through gently.

To make the sauce, heat the cream through gently with the bay leaf, nutmeg and thyme.  Put to one side to cool.

Now you need to cut the courgette and aubergine into thin slices – if you have a mandoline that would be perfect, otherwise just watch your fingers.

Using a large square dish, add a layer of mince and tomatoes, a layer of sliced aubergine/courgette and then cover with sauce.  (Remove the bay leaf at this point) Repeat the layers until you’ve used everything up, ending with a layer of sauce.

Top the dish with grated Emmental and Gruyère and bake in a hot oven until the cheese is nicely toasted and browning.

Serve with a nice salad.

 

 

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