This gluten free bake can’t quite decide if it’s a moussaka or a lasagne, but it is delicious – as well as having the added perks of being grain free and loaded with vegetables and spices. Feel free to swap the butter for macadamia oil, and omit the Parmesan if you don’t eat dairy. Serve with a fresh green salad.
- 1kg of free-range lamb mince
- 5 cloves of garlic, crushed
- 1 large brown onion, finely diced
- 400g can of crushed tomatoes
- 1/4 cup of tomato paste
- 1 teaspoon of cinnamon
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 2 large eggplant, sliced lengthways in 1cm strips
- 2 zucchini, sliced lengthways into 1/2cm strips
- 1 large handful of fresh flat leaf parsley, chopped
- 1 head of cauliflower, cut into florets, boiled, cooled.
- 500ml of The Stock Merchant Beef Bone Broth or Grass Fed Beef Stock
- Pinch of nutmeg
- Sea salt and cracked black pepper
- 2 tablespoons of grass-fed butter
- 1 free range egg
- 1/2 cup of Parmesan cheese, grated (optional)
- Preaheat oven to 180 degrees.
- Brush the eggplant and zucchini with olive oil and sprinkle with sea salt and cracked pepper. Bake until just tender, but not falling apart or mushy.
- In a large saucepan, heat a tablespoon of olive oil and fry the onion and garlic until translucent. Add the cinnamon, tomato paste, oregano and basil and toss about for a few more minutes. Add the lamb mince and break up with a spoon. Brown the lamb, then pour over one cup of bone broth and the tin of tomatoes. Cover and allow to simmer on very low for about thirty minutes. Turn off the heat and stir through the parsley.
- Meanwhile, make the bechamel. In a high speed blender, combine the cauliflower, another cup of bone broth, butter, nutmeg and egg. Season with salt and pepper.
- In a large lasagne dish or cast iron skillet, layer the vegetables and lamb. We went eggplant – lamb – zucchini – lamb – bechamel – Parmesan – from bottom to top.
- Grill under a hot broiler until the cheese is golden and the bechamel bubbles – about fifteen minutes.