"no pasta" lasagne
"no pasta" lasagne

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, "no pasta" lasagne. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

"no pasta" lasagne is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. "no pasta" lasagne is something that I have loved my entire life.

No pasta lasagna is a great veggie version lasagna. The noodles are made from eggplant and squash. The fillings are made with veggies and mushrooms along. cups pasta sauce (store-bought jarred or homemade).

To begin with this particular recipe, we must first prepare a few components. You can cook "no pasta" lasagne using 22 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make "no pasta" lasagne:
  1. Take 2 medium red onions
  2. Take 3 cloves garlic
  3. Take 1 medium carrot
  4. Take half a courgette
  5. Get 1 green bell pepper
  6. Take Small butternut squash - peeled and de-seeded;
  7. Take 1 tbsp olive oil
  8. Prepare 500 g lean minced beef (5%fat)
  9. Take 500 g carton passata
  10. Prepare 2 tbsps. tomato puree
  11. Make ready 2 tbsps. balsamic
  12. Get 1 tsp cocoa powder (not drinking chocolate)
  13. Make ready 100 ml water
  14. Make ready Handful chopped rosemary
  15. Get salt and pepper
  16. Get For the white sauce :
  17. Prepare 2 tbsps. cornflour
  18. Make ready 1 tbsp. butter
  19. Take 1 pint oat milk (or regular milk)
  20. Take grated hard goats cheese (or regular)
  21. Make ready 1 tsp mustard
  22. Take salt and pepper

This gluten-free "pasta" dish contains no actual pasta! Eggplant and zucchini lasagna is healthy, hearty, and unique! Store-bought sauce can be used here. This is the no pasta lasagne.

Instructions to make "no pasta" lasagne:
  1. Preheat oven to 180c. Finely dice garlic, onions and carrots and saute over a medium heat in oil for 10 minutes until starting to soften. Add green pepper and courgette and cook for a further 5 minutes.
  2. Break up mince and add to the pan. Stir regularly to brown mince. Add passata and stir into mince. Add tomato puree, balsamic vinegar, water, rosemary and cocoa and simmer for a further 5 minutes or until the sauce has reduced slightly. Season to taste
  3. To make the cheese sauce, melt butter over a medium heat in a saucepan. Add cornflour and combine with the butter to make a paste (roux). Slowly, add the milk, whisking or stirring to eliminate lumps. Add a little to start with to make a thinner paste then turn up heat as you add the rest of the milk - keep stirring at all times. Allow the milk to almost boil then reduce heat and stir in cheese. Remove from heat.
  4. Layer half of the beef mix into a lasagne dish.
  5. Thinly slice the butternut squash lengthways. Lay enough butternut squash sheets to cover the beef but try not to overlap them - if they are too thick, they will not cook evenly. Pour half the sauce over the squash sheets.
  6. Add another layer of beef mix and another layer of squash sheets. Pour over the rest of the cheese sauce.
  7. Place on a baking tray to avoid baked on lasagne sauce on the base of your oven! Cook for 40mins or until the sauce is bubbling and the squash sheets are cooked through (try them with a skewer or sharp knife to check).

When eating, I often eat my least favourite bit of the meal first, to get it out of the way. For example, when eating a roast dinner, carrots or cabbage is usually the first to go. View full nutritional breakdown of No Pasta Veggie Lasagna calories by ingredient. Zucchini and Eggplant are great substitutes for the pasta in this lasagna. No Pasta Lasagna recipe: Try this No Pasta Lasagna recipe, or contribute your own.

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