Pasta Free Lasagne
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 343.6
- Total Fat: 17.1 g
- Cholesterol: 53.7 mg
- Sodium: 622.2 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 8.0 g
- Protein: 22.2 g
View full nutritional breakdown of Pasta Free Lasagne calories by ingredient
Number of Servings: 16
Ingredients
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see list
Directions
Brown mince, garlic and onion.
Add herbs
Add tinned tomatos and stock.
Add chickpeas and kidney beans
Add water as required.
Cook for 30 minutes
Peel and slice eggplant into 1.5cm slices. Lightly coat with cooking spray and bake in oven for 20 minutes. Turn mid way through cooking.
Remove stalks and lightly blanch spinach in pan. Drain well after cooking
Make cheese sauce by melting butter, then adding in 4 tablespoons of flour (use gluten free flour to make gluten free recipe). Cook while stirring for 1 minute. Add in milk and stir until combined. Cook on low heat until sauce starts to thicken, then add salt, pepper and nutmeg. Add cheese and stir until combined. Sauce should be fairly runny.
In lasagne dish, put layer of eggplant (optionally use Gluten Free lasagne sheets as well).
Then layer of meat, followed by cheese sauce, spinach, eggplant etc. Top with shredded cheese.
Cover with alfoil and bake in 180 degree celcius oven for 30 minutes, then remove alfoil and bake for further 30 minutes.
Serve with plenty of salad
Number of Servings: 16
Recipe submitted by SparkPeople user MUDDLES63.
Add herbs
Add tinned tomatos and stock.
Add chickpeas and kidney beans
Add water as required.
Cook for 30 minutes
Peel and slice eggplant into 1.5cm slices. Lightly coat with cooking spray and bake in oven for 20 minutes. Turn mid way through cooking.
Remove stalks and lightly blanch spinach in pan. Drain well after cooking
Make cheese sauce by melting butter, then adding in 4 tablespoons of flour (use gluten free flour to make gluten free recipe). Cook while stirring for 1 minute. Add in milk and stir until combined. Cook on low heat until sauce starts to thicken, then add salt, pepper and nutmeg. Add cheese and stir until combined. Sauce should be fairly runny.
In lasagne dish, put layer of eggplant (optionally use Gluten Free lasagne sheets as well).
Then layer of meat, followed by cheese sauce, spinach, eggplant etc. Top with shredded cheese.
Cover with alfoil and bake in 180 degree celcius oven for 30 minutes, then remove alfoil and bake for further 30 minutes.
Serve with plenty of salad
Number of Servings: 16
Recipe submitted by SparkPeople user MUDDLES63.