I posted a slow-motion video of this Lasagna on my Instagram and people lost their ish! So much so, a friend texted me to tell me that he is drowning in his own drool because of the video. So here it is … one of our favourite #LowCarb meals – An aubergine Lasagna. The idea is simple and has to do with my recent journey with Knorr centered around being kinder to the planet and making smarter choices in the kitchen. So here, we replace the traditional pasta sheets with slices of roasted aubergine, ahhhh just typing this I get hungry for this dish! Please try it … it will rock your world!
WHAT YOU NEED
500g lean minced beef
1 carrot, thinly sliced
1 small onion
1 celery stalk
2 garlic cloves, chopped
1 bay leaf
2 tbsp tomato paste
1 400g tin chopped tomatoes
250ml Knorr beef stock pot
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
1 tsp garlic powder
2 cups milk
FOR THE AUBERGINE
4 large Aubergines cut lengthways roughly 1 cm thick
olive oil for brushing
½ cup Parmesan
½ cup Mozzarella
Salt and pepper
WHAT TO DO
Heat 3 tbsp olive oil, Chop your veg as small as you can, Add your onions, celery, and carrots. Cook until the onions are soft.
Add your garlic and bay leaf and cook over a low heat for about 3 minutes. Add your meat and cook until browned make sure you break up your meat with your spoon so you have no lumps.
Season your meat with salt and pepper. Add your tomato paste, tinned tomatoes and the Knorr beef stock pot. Leave to simmer over a low heat for about an hour. If the sauce is drying out just add some water…
Cook until nice and thick, Check seasoning and adjust accordingly.
Melt butter in a saucepan over medium heat.
Stir in flour, salt, pepper, garlic powder and nutmeg until smooth. Slowly stir in the milk and continue cooking, stirring occasionally, 8-10 minutes or until mixture is thickened.
Preheat the oven to 180’C
Place the aubergine in a large baking tray, oil and season both sides.
Place in the oven and cook for 20 minutes, turning them halfway through the cooking time.
Remove from the oven and set aside.
In a deep baking dish place a little bit of the bolognese followed by a layer of the aubergine, then the bechamel sauces and parmesan, repeat the process finishing off with the mince and mozzarella cheese.