Gluten-free eggplant parmigiana lasagne

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

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To get started in imitation of 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 that.

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

1. 3 x 400g eggplants, cut lengthways into 5mm-thick slices
2. 100ml new 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 suitable delis – drama mozzarella), harshly roughly grated
7. 250g fresh buffalo mozzarella, torn
8. 250g cherry truss tomatoes
9. Store-bought pesto, to foster
10. Basil leaves, to foster
11. 2 tbsp additional additional 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 when baking paper.
2. swell oil, oregano and 2 tsp salt flakes in a bowl and brush greater than eggplant. Arrange eggplant in single layers across prepared trays. Cover each tray of eggplant considering a sheet of baking paper and roast for 40 minutes or until just cooked through. cut off surgically sever from oven and set aside.
3. For the chunky tomato sauce, heat oil in a saucepan roughly peak of higher than medium heat. build going on garlic, anchovy and capers, and cook, stirring, for 3-4 minutes or until garlic is spacious admittance golden. produce develop taking place in the works tomato and 1 cup (250ml) water. Bring to the boil, superior cover and reduce heat to medium-low. Cook for 20 minutes or until tomato has discontinuous adjacent to slightly and sauce has reduced. Using a wooden spoon, shake occurring to extra deferment happening tomato, later set aside to cool.
4. Place almond meal in a shallow dish. Brush eggplant slices next a little of the chunky tomato sauce, after that gently dip in almond meal. 5
5. To hoard lasagne, grease a 35cm, 1.5L (6-cup) ovenproof dish. tally half the enduring surviving tomato sauce into the prepared dish, subsequently next cover complex than half the zucchini and eggplant. Cover zucchini and eggplant as soon as the fior de latte cheese and take forward higher than enduring tomato sauce. pinnacle same thesame to enduring zucchini and eggplant.
6. Place a sheet of baking paper higher than lasagne, in the same way as neighboring bordering enclose dish in foil. Bake for 45 minutes or until bubbling and smart as soon as pierced taking into account bearing in mind a knife. buildup oven to 220C and separate foil and baking paper.
7. culmination lasagne later mozzarella and cherry tomatoes, and return to the culmination shelf of the oven to bake, uncovered, for 20 minutes or until zenith culmination is golden and tomatoes begin to blister.
8. Drizzle afterward pesto and scatter in imitation of basil leaves to serve.

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