LAMB AND EGGPLANT LASAGNE
This is an amazing lamb mince lasagna that is gluten free and dairy free and pasta free and it can be layered and baked or served up Nouvelle Cuisine Style as seen in the picture. You can double the ingredients to serve more people, as the below serves 2-3 people.
Ingredients for the lamb mince sauce:
500g fresh lamb mince
1 brown onion and minced garlic
1 jar of your favourite pasta sauce (sugar free if possible)
Some mixed Mediterranean herbs and a dash of turmeric powder.
Topping ingredients (optional and used only for the layered lasagna):
Almond meal 4 Tbsp
Ingredients for the eggplant layers: 1 large Eggplant, sliced about 8mm thick lengthwise.
Method: Heat the oven and grill to 190 degrees Celsius. Lay the sliced egg plant pieces on a sheet of baking paper on a baking tray and drizzle very lightly with olive oil and Mediterranean spices. Then place in the hot oven and roast till slightly browned and even a little crisp on the edges. Once done, take out to cool, and remove the skin and set aside.
To make the lamb mince sauce, heat the olive oil in a frying pan and toss the onions and garlic in it till slightly browned. Then add the mince and toss till slightly browned. Then add the spices and the pasta sauce and leave to simmer for about 20 minutes and till well cooked through.
Then you can use a lasagna dish and layer the sauce and the eggplants, drizzle the top layer with Almond meal and bake in the oven for 15-20 mins or till heated through.
Alternatively you can serve up the lamb mince sauce on a plate and decorate with slivers of eggplant on top.