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Meat Free Everyday - Recipes

Aubergine Lasagne Vegetarian Meal

Ingredients:

• 2 large aubergines
• 1 packet ready made vegetarian mince
• 1 500ml passata
• 1 block extra mature cheddar cheese grated
• 1 can beans such as cannelloni or kidney beans
• 1 red onion
• 125 ml red wine vinegar
• 1 - 2 t stevia, xylitol or any other low carb sweetener
• 1 small iceberg lettuce
• 1/2 small brie cheese
• 1 T grape seed oil

Cooking method:

1. Wash and slice the aubergine as thinly as possible.
2. Mix the beans together with the vegetarian mince in a bowl.
3. You need to alternate layers of aubergines; beans and mince; passata and grated cheese in an ovenproof baking dish.
4. It doesn't have to be exact but finish with a layer of grated cheese on top.
5. Bake at 180'C for 30 to 40 mins.
6. Mix the sweetener with the red wine vinegar in a bowl.
7. Finely slice the red onion, add it to the vinegar mix and allow it to stand.
8. Slice the iceberg lettuce into ribbons and place in a salad bowl.
9. Slice the brie cheese and keep to one side.
10. When the lasagna is ready, cut it into squares and place a square on a plate.
11. Mix the oil in with the onions and then add the lettuce ribbons.
12. Serve the salad alongside the lasagna with the brie slices on top.

Note

1. Adding beans to meals is an easy way to amp up the fibre and protein content. Although beans are high in carbs they are far better than refined white carbs. Modern thinking now says we can deduct the fibre content from the total carb content as most fibre is not absorbed.
2. It is a good idea to pre-soak the onions for a salad in vinegar before you add them to the salad. It takes the bitterness out and gives them a much nicer flavour.

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