This is a healthy, lasagne recipe that is perfect for the whole family! Packed full of vegies, satisfying and gluten free! This dish can be made in the morning or even the day before and left in the fridge until ready to cook. Just assemble the lasagne but leave off the haloumi cheese. When ready to cook add the haloumi cheese and parmesan.
2 eggplants (sliced thickly)
1 pkt Quorn mince
1 onion (diced)
half red capsicum or 1 red paprika (diced)
2-3 cloves garlic (chopped)
2 celery sticks (diced)
250g mushrooms (sliced)
half red deseeded chilli (optional) (chopped finely)
dried mixed herbs (or fresh)
2 tsp moroccon seasoning
1 stalk of fresh rosemary (leaves removed)
1 tin diced tomatoes
1 pkt of haloumi cheese (sliced)
himalayan pink salt and black pepper
Brush eggplant slices with olive oil and place under hot grill, when brown turn over and brown the other side. Remove from grill when done and cool.
Fry mushrooms, onion, garlic, celery, chilli and capsicum until starting to soften add quorn mince and stir fry until mince is browned in olive oil. Add rosemary, herbs and moroccon seasoning and stir through. Add salt, pepper and tin tomatoes, stir through.
In a lasagne dish spread a little of the mince mixture on the bottom of dish. Add a layer of eggplant slices and then another layer of the mince mixture, continue layering until all the mixture has been used, finishing the top with a layer of eggplant slices. Add the sliced haloumi cheese on top of the eggplant slices and sprinkle with parmesan cheese. Cook in 180c oven until the cheese is browned.
This is delicious served with a green salad, garlic bread or fresh crusty bread.