Happy Friday! I love Fridays - glass of wine and relaxing without work in the morning. Bliss...
So this was a bit of an experiment. I tried to make bechamel sauce from coconut milk - FAIL! It didnt work at all... so I threw it out.
Anyway here is how I made the rest.
1lb minced beef
2 x cloves garlic sliced
4 x slices of bacon cubed
3 x button mushrooms sliced
1 x large aubergine sliced lengthwise
1 x onion chopped
50 g Lactose Free Cheese
1 tin of tomatoes
1 tbs parsley
1 tbs coconut oil
Heat the oil and fry the bacon, onions and garlic until soft
Add the mushrooms and fry for 3 minutes
Remove from pan and set aside
Fry beef in pan until brown
Add vegetables back with the meat and add tomatoes and herbs. Fry for 5 minutes
Layer the sliced aubergine in bottom of a lasagne dish and top with meat mixture.
Alternate until mixture is used up.
Pop into oven at 200C for approx 30 minutes until aubergine is tender.
Allow to sit for 10 mins before serving
Serve with salad and sweet potato chips and a large glass of Pinot Grigio (optional!)