This hearty recipe replaces the traditional meat filling with sliced aubergine, creating a lower fat, vegetarian twist on the classic. Le Veneziane Gluten Free Lasagne sheets keep an al dente texture and do not require pre-cooking.
This hearty recipe replaces the traditional meat filling with sliced aubergine, creating a lower fat, vegetarian twist on the classic. Le Veneziane Gluten Free Lasagne sheets keep an al dente texture and do not require pre-cooking.
Lightly fry the aubergine strips in garlic oil using a non-stick frying pan until golden brown.
Heat the passata in a pan with the tomato puree, Italian herbs, sugar and red wine vinegar for 10minutes. Add the torn basil at the end.
Add a thin layer of the passata mixture to the bottom of a lasagne dish; add a layer of aubergine, sprinkle with parmesan and torn mozzarella then top with the lasagne. Repeat for another two layers.
Top the final layer of lasagne with passata, parmesan, mozzarella and breadcrumbs.
Cook at 200oC for 25-30minutes until it bubbles at the sides and is golden on top.
Serve with a balsamic dressed green side salad.
Recipe Note
Top tip: next time your gluten-free bread goes stale, or you get a crumbled loaf, make a batch of breadcrumbs. They can be frozen in air tight bags - convenient and saves on food waste!
