Lee este post en Español acá
I love lasagna but if you don’t eat gluten is pretty impossible to enjoy Italian food. I’ve been craving lasagna for a long time and I remember having an amazing aubergine (eggplant) lasagna last year in a restaurant in Barcelona. Funny thing is that I´ve never really liked aubergines until I went to Spain. I realized that it all depends on how you cook it. When I was young my mom use to make fried aubergines and I just hated them. In Spain I saw aubergines cooked in ways I’ve never seen it before so that opened me to the world of this amazing vegetable.
I’ve seen some recipes were they use aubergines to replace pizza crust for example, because of it’s consistent is good to replace dough. So last week I decided to try my own aubergine lasagna. Usually people use white sauce in it but I replace it with cottage cheese to make it gluten free. If you also want to make it vegetarian you can use soy meat. I use for this one turkey meat.
Want to see the result? Easy as hell and delicious!!!
– 1 onion, chopped
– 1 carrot, grated
– 500grs of ground meat
– 4 garlic, chopped
– 400grs of tomato puree
– 1/2 cup of chicken or vegetable broth
– 1-2 tablespoon of soy sauce
– 2 medium aubergines, cut into thin slices.
– 300grs of cottage cheese
– 1 cup of grated cheese or pasta cheese
– 2 tablespoons of milk
Step by Step
In a pan sautee de onion and the carrots. Add the meat and the garlic and cook until meat is ready. Add the tomatoes, soy sauce, pepper and the broth. Cook for 15 min until the liquid is reduced.
In another pan fry the aubergines 30-60 seconds each side. Reserve.
In a bowl mix the cottage cheese with the pasta cheese and the milk.
To build the lasagna in an oven pot but first a layer of meat, then aubergines and then
the cheese sauce. Repeat until the pot is full. The last layer must be aubergines. Put some pasta cheese on top to finish.
Cook for 20min at 180º or until the lasagna is bubbly.
Easy, delicious and gluten free!