By Erin P
(Serves 4 – 6)
2 Gluten free lasagne sheets
1 onion, diced
1 packet Quorn mince
1 clove garlic, minced
1 tbsp oregano
1 cup tomato puree
1 tomato, diced
1 tbsp soy milk
¾ cup bio cheese, grated
Preheat a fan forced oven to 200°C.
Cut the eggplant into 1cm slices, lay on a baking tray and sprinkle with salt. Allow to sit for an hour, then wash salt off and pat dry with paper towel.
To prepare the sauce, sauté the onion and garlic in a frypan. Add the Quorn mince and cook until heated through. Add the puree and tomato, cook for 1 minute then bring down the heat down and simmer for 10 minutes.
To prepare the cheese sauce, steam the cauliflower, then in a food processor or blender, process the cauliflower and milk until smooth.
Begin to layer your lasagne. Place the lasagne sheets on the bottom, add a layer of eggplant then a layer of the tomato sauce, another layer of eggplant and sauce, then finish with the cheese sauce. Sprinkle the bio cheese on top and sprinkle with oregano.
Bake in the oven for 25- 30 minutes.