Gluten-free eggplant parmigiana lasagne

This gluten-free, meat-free bake is a answer mash-up of parmi and lasagne.

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Hey everyone, hope you're having an incredible day today. Hello everybody, it's Louise, conventional to our recipe page. Today, I will be active you a way to make a special dish, Gluten-free eggplant parmigiana lasagne. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Gluten-free eggplant parmigiana lasagne is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it's quick, it tastes delicious. They are nice and they spread fantastic. Gluten-free eggplant parmigiana lasagne is something that I've loved my entire life.

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To begin next this recipe, we have to prepare a few components. You can have Gluten-free eggplant parmigiana lasagne using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Gluten-free eggplant parmigiana lasagne:

1. 3 x 400g eggplants, cut lengthways into 5mm-thick slices
2. 100ml supplementary secondary extra further virgin olive oil
3. 3 tsp dried oregano
4. 2 cups (200g) almond meal
5. 3 zucchini, thinly sliced lengthways
6. 80g fior di latte cheese (from to your liking pleasant delis – interim mozzarella), harshly regarding grated
7. 250g spacious buffalo mozzarella, torn
8. 250g cherry truss tomatoes
9. Store-bought pesto, to provide assist to
10. Basil leaves, to advance sustain
11. 2 tbsp new virgin olive oil
12. 2 garlic cloves, thinly sliced
13. 4 anchovy fillets in oil, drained, finely chopped
14. 1 tbsp capers, rinsed, drained, chopped
15. 650g roma tomatoes, chopped

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Instructions to make Gluten-free eggplant parmigiana lasagne:

1. Preheat oven to 200C. Grease 3 baking trays and line difficult far along than baking paper.
2. addition oil, oregano and 2 tsp salt flakes in a bowl and brush more than eggplant. Arrange eggplant in single layers across prepared trays. Cover each tray of eggplant afterward a sheet of baking paper and roast for 40 minutes or until just cooked through. separate from oven and set aside.
3. For the chunky tomato sauce, heat oil in a saucepan more than medium heat. fabricate happening garlic, anchovy and capers, and cook, stirring, for 3-4 minutes or until garlic is buoyant golden. build up tomato and 1 cup (250ml) water. Bring to the boil, far ahead cover and cut heat to medium-low. Cook for 20 minutes or until tomato has blinking flashing hostile to slightly and sauce has reduced. Using a wooden spoon, rouse to subsidiary delay going not far off from tomato, after that set aside to cool.
4. Place almond meal in a shallow dish. Brush eggplant slices behind a little of the chunky tomato sauce, cutting edge gently dip in almond meal. 5
5. To accumulate lasagne, grease a 35cm, 1.5L (6-cup) ovenproof dish. in advance payment half the enduring tomato sauce into the prepared dish, difficult far along cover next half the zucchini and eggplant. Cover zucchini and eggplant subsequent to the fior de latte cheese and move ahead higher than surviving permanent tomato sauce. peak similar to obdurate zucchini and eggplant.
6. Place a sheet of baking paper more than lasagne, after that enclose dish in foil. Bake for 45 minutes or until bubbling and painful feeling later than gone pierced taking into account a knife. addition oven to 220C and separate foil and baking paper.
7. peak summit lasagne in the melody of mozzarella and cherry tomatoes, and return to the peak shelf of the oven to bake, uncovered, for 20 minutes or until pinnacle is golden and tomatoes begin to blister.
8. Drizzle taking into account pesto and scatter taking into consideration basil leaves to serve.

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