Eggplant lasagne with cashew cream

Prep 0 h : 15 m
Cook 1 h : 45 m


  • 1 tbsp olive oil

    1 medium brown onion, finely chopped

    2 trimmed celery stalks, finely chopped

    1 medium carrot, finely chopped

    2 cloves garlic, crushed

    1kg minced beef

    2x400g canned diced tomatoes

    70g tomato paste

    125ml non-alcoholic red wine

    4 tbsp shredded fresh basil leaves

    Olive oil cooking spray

    1.5kg large eggplants, thinly sliced

    Cashew cream

    300g raw cashews

    375ml water


  • Heat oil in a large frying pan over medium heat; cook onion, celery, carrot and garlic, stirring, for 5 mins or until soft.

    Add beef, cook, stirring, for 5 mins or until changed in colour.

    Add tomatoes, paste and non-alcoholic wine; bring to the boil.

    Reduce heat to low; simmer, uncovered.

    For 1 hour or until sauce is rich and thickened.

    Stir in basil; season.

    Meanwhile, preheat grill (broiler) to hot.

    Spray eggplant with oil; place on a oiled baking tray.

    Grill eggplant, in batches, for 1-2 mins each side or until lightly browned and tender.

    Set aside to cool.

    Make cashew cream.

    Place cashews in a large bowl, cover with cold water.

    Stand for 30 mins; drain.

    Blend or process cashews with the water until smooth.


    Preheat oven to 180°C.

    Oil a 19cmx29cm baking dish.

    Place one-third of the beef sauce on base on the dish.

    Top with one-third of the eggplant and spread with one-third of the cashew cream.

    Repeat layering finishing with cashew cream.

    Bake lasagne for 40 mins or until lightly browned and heated through.

    Stand for 5 mins before serving.