Aubergine Lasagna

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... I found this recipe at Jamie Olivers brilliant web page and adapted it to be suitable for a gluten free dinner for guests. I prepared the lasagna in four medium sized dishes and put them in the oven when my guests arrived.

Ingredients (serves 4):

  • 8 gluten free lasagna sheets

  • 2 big aubergines

  • 3 tablespoons extra virgin olive oil

  • 3 cloves garlic, peeled and chopped

  • 80 g parmesan cheese

  • 1 pinch of cayenne pepper

  • sea salt

  • 800 ml organic tomato sauce (recipe see here)

  • 1/2 tablespoon balsamic vinegar

  • 1 teaspoon fresh thyme leaves

  • some basil leaves to decorate

Precook the lasagna sheets for 4 minutes. Cut into halves and place on a fresh towel to dry.

Steam the whole aubergines for 30 minutes, then peel and cut the flesh roughly.

Slowly fry the aubergine with garlic, cayenne and some sea salt in the olive oil for about 8 minutes. Add vinegar, 650 ml of the tomato sauce and thyme. Bring to the boil and simmer for around 10 minutes until the sauce has thickened.
Heat the oven to 200°C.
Spread a layer of tomato sauce in four medium sized lasagna dishes. Top with half a lasagna sheet and spread some aubergine sauce on it and sprinkle with a bit of Parmesan cheese. Repeat three more times until the dishes are full. Finish with a final sprinkling of Parmesan and a drizzle of olive oil.

Place in the oven for 25 to 30 minutes until bubbling and golden. Decorate with basil leaves and serve immediately.

 

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