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| Servings |
| 6 |
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Ingredients
Servings: Units:
750 grams mince 4 cloves garlic crushed 1 small Onion 400 grams diced tomatoes 1 tbsp tomato paste heaped 50 ml cream 200 grams cheese grated 500 grams mushrooms 500 grams pumpkin eggplant can be used too
Bechamel Sauce
30 grams butter 2 tbsp arrowroot flour any non grain flower is fine 375 ml milk 1 tsp Salt 1 tsp black pepper
Instructions
- Preheat the oven to 180C
- Slice the pumpkin or eggplant into thin slices (if using pumpkin, you can cut the skin off or leave it on during the cooking process). You will need enough to do 2 layers of lasagne (25x35cm tray)
- Cover the eggplant/pumpkin in a generous amount of butter
- Lightly cover the slices with 1 clove of crushed garlic, salt and pepper
- Put the pumpkin/eggplant into the oven and cook until soft (but not so that the slices are mushy)
- Turn a fry pan onto medium heat and melt a large nob of butter
- Dice the onion and then sauté in the pan
- Add 3 cloves of crushed garlic and mix together
- Add the mince and cook completely through (i.e. until completely brown)
- Thinly slice the mushrooms and add to the frypan
- Add 1 heaped tbsp of tomato paste and mix thoroughly through
- Add the diced tomatoes and mix through
- Add ~50g cream (more or less to taste)
- Season the mixture with salt and pepper
- Grease the bottom of a baking tray with butter (I use a 25x35cm glass baking tray)
- Take the pumpkin/eggplant out of the oven and line the bottom of the tray with enough pumpkin or eggplant to completely cover it
- Spoon half the mince mixture over the eggplant/pumpkin
- Put the second layer of eggplant/pumpkin over the mince
- Cover the eggplant/pumpkin with the remaining mince mixture
- Cover the mince mixture with the béchamel sauce
- Generously cover the lasagne with grated cheese (you can use a cheese mixture for extra deliciousness - mozzarella, parmesan and cheddar)
- Put into the oven and cook until the cheese is golden brown
For the Bechamel Sauce
- Melt the butter in a pot at a medium heat
- Add the flour and cook for about 2 minutes. It should bubble somewhat but not brown. It’s important that you cook the flour otherwise the sauce will have a flour taste.
- Gradually add the milk bit by bit making sure there aren’t any lumps
- Once you have added all the milk continue to stir until the sauce thickens
- Add salt and pepper to taste
Recipe Notes
Serve with seasonal veggies or a salad
Nutrition Information
Nutrition Facts
Lasagne
Amount Per Serving
Calories 666 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 173mg 58%
Sodium 1076mg 45%
Potassium 1225mg 35%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 8g
Protein 47g 94%
Vitamin A 141%
Vitamin C 33%
Calcium 40%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.
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