Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, "no pasta" lasagne. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

No pasta lasagna is a great veggie version lasagna. The noodles are made from eggplant and squash. The fillings are made with veggies and mushrooms along.. No Pasta Lasagna recipe: Try this No Pasta Lasagna recipe, or contribute your own.

"no pasta" lasagne is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. "no pasta" lasagne is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have "no pasta" lasagne using 22 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make "no pasta" lasagne:

1. Take 2 medium red onions
2. Take 3 cloves garlic
3. Take 1 medium carrot
4. Get half a courgette
5. Get 1 green bell pepper
6. Get Small butternut squash - peeled and de-seeded;
7. Make ready 1 tbsp olive oil
8. Take 500 g lean minced beef (5%fat)
9. Prepare 500 g carton passata
10. Take 2 tbsps. tomato puree
11. Get 2 tbsps. balsamic
12. Make ready 1 tsp cocoa powder (not drinking chocolate)
13. Get 100 ml water
14. Get Handful chopped rosemary
15. Make ready salt and pepper
16. Prepare For the white sauce :
17. Get 2 tbsps. cornflour
18. Prepare 1 tbsp. butter
19. Make ready 1 pint oat milk (or regular milk)
20. Get grated hard goats cheese (or regular)
21. Get 1 tsp mustard
22. Take salt and pepper

Then courgettes to your rescue for you my friend. No Pasta Lasagna using zucchini instead of lasagna, and adding brown rice to keep carbs up. This gluten-free "pasta" dish contains no actual pasta! Eggplant and zucchini lasagna is healthy, hearty, and unique!

Steps to make "no pasta" lasagne:

1. Preheat oven to 180c. Finely dice garlic, onions and carrots and saute over a medium heat in oil for 10 minutes until starting to soften. Add green pepper and courgette and cook for a further 5 minutes.
2. Break up mince and add to the pan. Stir regularly to brown mince. Add passata and stir into mince. Add tomato puree, balsamic vinegar, water, rosemary and cocoa and simmer for a further 5 minutes or until the sauce has reduced slightly. Season to taste
3. To make the cheese sauce, melt butter over a medium heat in a saucepan. Add cornflour and combine with the butter to make a paste (roux). Slowly, add the milk, whisking or stirring to eliminate lumps. Add a little to start with to make a thinner paste then turn up heat as you add the rest of the milk - keep stirring at all times. Allow the milk to almost boil then reduce heat and stir in cheese. Remove from heat.
4. Layer half of the beef mix into a lasagne dish.
5. Thinly slice the butternut squash lengthways. Lay enough butternut squash sheets to cover the beef but try not to overlap them - if they are too thick, they will not cook evenly. Pour half the sauce over the squash sheets.
6. Add another layer of beef mix and another layer of squash sheets. Pour over the rest of the cheese sauce.
7. Place on a baking tray to avoid baked on lasagne sauce on the base of your oven! Cook for 40mins or until the sauce is bubbling and the squash sheets are cooked through (try them with a skewer or sharp knife to check).

This gluten-free "pasta" dish contains no actual pasta! Eggplant and zucchini lasagna is healthy, hearty, and unique! Store-bought sauce can be used here. Does that title really say no pasta? We just placed thinly sliced deli chicken for the pasta layer, and everything else stayed exactly the same.

So that’s going to wrap this up with this exceptional food "no pasta" lasagne recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!