Eggplant lasagne with cashew cream
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
300g raw cashews
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.