Aubergine No Pasta Lasagne

This aubergine no-pasta lasagne is perfect for gluten and wheat free diets. It's really easy to make - just a simple meat ragu layered with griddled aubergines and a cheats cheese sauce (using cottage cheese) which takes a minute to make. You can make this into vegetarian dish by swapping the meat ragu for a beany version.

Aubergines are one of those vegetables I always wonder what to do with, but they are perfect in this recipe. They are really easy to cut into thin slices and take no time at all to griddle quickly. If you don't have a griddle pan just use a hot frying pan.

If you have never made a quick cheese sauce using cottage cheese you will be amazed at how quick, easy and tasty it is. It really works a treat, and so much less effort than a full on bechamel sauce during the week.

Aubergine No Pasta Lasagne

  • Time: 25 mins prep + 20 mins cooking
  • Cost: £1.25 per serving
  • Calories: 439 per serving
  • Serves: 4 Adults

For the pasta free lasagne:

  • 1 tbsp olive oil
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and grated
  • 500g turkey thigh mince
  • 4 cloves garlic, peeled and crushed
  • 150g mushrooms, chopped
  • 1 tsp dried Italian seasoning
  • 400g can chopped tomatoes
  • 2 tbsp tomato puree
  • 400ml chicken stock
  • 1-2 tablespoons soy sauce (to taste)
  • Ground black pepper (to taste)

For the aubergines:

  • 1 tbsp olive oil
  • 2 medium aubergines, cut into 1-2mm thick slices

For the cheats cheese sauce:

  • 300g tub cottage cheese
  • 75g mature cheddar cheese, grated
  • 2 tbsp milk

Method:

  1. Heat the olive oil in a large saucepan and fry the onion and carrot until soft.
  2. Add the turkey mince and stir fry until browned, breaking it up with a wooden spoon.
  3. Add the garlic, mushrooms and Italian seasoning. Cook until the mushrooms are soft.
  4. Add the tomatoes, tomato puree, stock, soy sauce and black pepper to taste.
  5. Stir well, bring to the boil and simmer for 15-20 minutes until the liquid had reduced.
  6. Meanwhile, griddle the aubergines. Heat up a griddle pan and brush it with the oil. Griddle the aubergine slices in batches for 30-60 seconds on each side until lightly charred. Put to one side.
  7. To make the cheese sauce, blend the cottage cheese, cheddar and milk in a bowl until smooth.
  8. To assemble the lasagne: use an ovenproof dish roughly 26 x 20 cm in size. Spoon in a third of the turkey mince and spread evenly over the bottom of the dish. Arrange a third of the aubergine slices on top of the mince, slightly overlapping. Dot half the cheese sauce evenly over the aubergine slices. 
  9. Repeat another layer of mince, aubergine and cheese using the same quantities. Top the second cheese layer with the remaining mince and finish the lasagne with the final layer of aubergine slices.
  10. Bake in a preheated oven at 180 C / 160 fan / gas mark 4 for 20 minutes until bubbling around the edges and piping hot.