A great recipe for fellow allergists, people with intolerances, and general aversions to dairy and meat. A keto-friendly, vegetarian and gluten free recipe that satisfies the taste buds. A serving is only 310 cals, and also offers 22g of protein.
Makes: 6 portions
Time: 50 mins
310 calories per portion
Ingredients
filling
3 aubergines, sliced thinly
lengthways
olive oil (3tsp)
200g vegan cheese
1 bunch basil
tomato sauce
1tsp olive oil
4 garlic cloves
3 400g cans chopped tomatoes
1 cup spinach
pasta sheets
(can use ready made lasagne sheets too)
4 eggs and 400g pasta flour
Method
Preheat the oven to 200C / 180 fan or gas mark 6. (if making pasta this next part applies)
Combine all of the pasta ingredients by making a well in the flour and filling that well with the eggs. Fold the flour into the egg mixture, and start to hand knead the dough. Once it’s all combined and has been kneaded well for 5-10 minutes, wrap it in cling film and leave to rest for thirty minutes.
3. For the sauce, heat the oil in a large pan over a medium heat and fry the garlic for one
minute until golden. Then add the tinned tomatoes. Season with salt, then return to a
simmer. Bubble for 10 minutes, then remove from the heat and set aside. (can be prepared
in advance of preparing the rest of the lasagne)
4. Return to the pasta. Take the cling film off the pasta dough, and use a rolling pin to flatten
the dough. If you have a pasta machine, insert pieces of the dough and roll them out into
even lasagne size, thin sheets. However, if you don’t have a pasta machine roll, out the
dough as much as possible until it resembles paper thin sheets, and slice into sheets the size of your lasagne tin base with a knife.
5. Separate the pasta sheets by resting them on baking paper so they don’t misshape or
combine.
6. Heat a griddle / large frying pan over medium heat. Brush the thinly sliced aubergine lengths
with olive oil and a sprinkle of sea salt. Griddle these in batches until the slices are softened
and slightly charred. Transfer the cooked slices to a plate as you go.
7. To assemble, lay a third of the aubergine slices over the base of a square or regular tin or
dish, then pour over a third of the sauce. Scatter with a small handful of vegan cheese, half of
the basil and top with the homemade pasta sheets.
8. Repeat this assembling process once more, and finish with a final layer of aubergines
topped with the rest of the sauce. Scatter any remaining cheese, and bake for 30 minutes on
200C / 180 Fan / gas 6.
9. Once the cheese is golden and the sauce is bubbling at the edges, remove from the oven
and leave to cook for 10 minutes. Then scatter with basil, and serve.
Nutrition
good for weight loss
keto diet friendly
good for weight maintenance
high in fibre (30g)
high in protein (22g)
Fitness
high protein for muscle gain, growth and repair
an effective post-workout meal and an effective weight loss meal
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