Lasagne with a Twist

Written by Registered Dietitian Nishti 

For parents whose kids are on the soya ladder: this recipe is considered ideal for step 4 of the soya ladder (well-cooked soy protein). Please refer to my comprehensive step-by-step guide to introducing soya at home on my Youtube channel.

You Need:

4 tbsp olive oil

3 medium aubergine

1 large sweet potato

1 red onion

3 garlic gloves

500g lean lamb/beef mince

1 tin chopped tomatoes

1 tbsp cinnamon

1 tsp nutmeg

Nutritional yeast

Salt and pepper to taste

Béchamel:

3 tbsp gluten free flour

50g dairy free butter

500ml soya milk

3 tbsp nutritional yeast

Method

Prepare the veggies:

1. Slice the aubergines and the sweet potato lengthwise
2. Preheat oven to 180C
3. Arrange the aubergine and sweet potato slices in a single layer on 2 x trays lined with baking paper.
4. Drizzle with olive oil and season with s&p
5. Roast for 20-35min turning the slices over halfway through cooking

Make the sauce:

1. Heat olive oil in a pot and cook the onion until softened
2. Add the garlic and stir
3. Add the minced meat until brown in colour
4. Add chopped tomatoes and all the wonderful spices and continue to stir
5. Simmer for about 10-15mi

Béchamel:

1. Melt the dairy-free butter in a saucepan and add the gluten-free flour
2. Stir continuously until a paste form
3. Then add the soya milk
4. Continue to cook for a further 2 min
5. Bring to boil and reduce to simmer for 5 min
6. Add nutritional years and season with s&t

Assemble lasagne:

1. Start with a layer of sweet potato and then aubergine slices
2. Next a layer of mince and then béchamel
3. Repeat this process and bake the lasagne for 45-50min at 180C

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This is such a wholesome and tasty recipe. Enjoy!