No-Pasta Lasagna

Ingredients

For the beef and tomato sauce:

• 2 tablespoons Olive Oil
• 1个中等棕色洋葱，切成丁
• 1 teaspoon Salt
• 1 teaspoon Ghee
• 500克（1.1磅）95％瘦牛肉牛肉
• 2/3 cup dry Red Wine
• 3 Garlic cloves, finely diced chopped
• 2/3茶匙黑胡椒粉
• 2/3茶匙甜辣椒粉
• 3 cups Tomato Passata

对于烤宽面条层：

• 1个偏见（约9英寸长），剥皮并切成薄片
• 1 large Eggplant (approx. 1 1/4 pound), sliced into 1 cm-thick disks (1/2 inch)
• 1 teaspoon Salt
• 2 tablespoons Olive Oil
• 2 tablespoons Ghee
• 1/2 cup fresh Basil leaves, torn
• 5个纽扣蘑菇，切成薄片
• 2 cups baby Spinach leaves
• 3个中型西葫芦，垂直切成细丝带

Garnishes:

• 1 1/2 cups Ricotta Cheese
• 2–3汤匙磨碎的帕尔玛奶酪
• 20 cherry Tomatoes, halved

方向

为开发隔层准备：

Heat oven to 180°C (355°F). Place a layer of parsnip slices with a little ghee in a deep lasagna tray and pre-bake in the oven for 15 minutes, this will help to soften them slightly before we build the rest of the layers. Set aside.

To make the meat sauce:

Heat 2 tbsp of olive oil and sauté onion with a pinch of salt for 5-8 minutes, until slightly caramelized. Add 1 tsp of ghee and bring the heat up to high.

打破牛肉碎，然后添加到煎锅中。使用刮铲或土豆捣碎器（我的小技巧）将碎片搅拌成小块，因为它在烹饪过程中倾向于凝结在一起。煮约5-6分钟，直到变成褐色。

Add red wine, garlic, pepper, paprika and salt to cooking meat and stir for 3-4 minutes. Add tomato passata, bring to boil and turn the heat down to simmering temperature. Simmer for 10 minutes.

To prep the eggplant layers:

Meanwhile, sprinkle eggplant slices with salt and set aside for 10 minutes to draw out some of the juices. Rinse and pat dry. Heat the oven back to 180°C (355°F).

In another frying pan, heat 2 tbsp olive oil and 1 tsp ghee. Fry the eggplant in batches for 2-3 minutes on each side, until light golden brown. Add more olive oil and ghee as you go along. Set aside, by this stage all our layer ingredients should be ready.

组装烤宽面条：

Take the baking tray out of the oven and start layering the lasagna in this order from bottom to top: parsnip slices, 1/3 of tomato meat sauce, eggplant slices, fresh basil leaves, mushrooms, remaining meat sauce, baby spinach and zucchini slices. Drizzle olive oil and cracked black pepper if desired.

煮烤宽面条：

Cook in the oven, at 180°C (355°F), for 35–40 minutes. If using ricotta and grated Parmesan cheese, add on top of the lasagna at the 20 minutes cooking-time mark. Increase the heat to 200°C (390°F) for the last 10–15 minutes.

Garnish with fresh basil and a few cherry tomatoes. Serve with a side mixed salad.

营养Information

Serves:8 |Serving Size:1/8盘

Per serving:Calories: 417; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 7g ; Cholesterol: 64mg; Sodium: 806mg; Total Carbohydrates: 36g; Dietary Fiber: 12g; Sugars: 15g; Protein: 26g

营养Bonus:Potassium: 1184mg; Vitamin A: 85%; Vitamin C: 113%; Calcium: 22%; Iron: 20%