Lamb, Eggplant and Cashew Basil Ricotta Lasagne

Lamb and Eggplant Mixture

Half a large eggplant, chopped into large chunks
1 onion, sliced
400g tinned, diced tomatoes
90g tomato paste
500g, organic lamb mince
Tablespoon of oil
1/4 cup of water

Cashew Basil Ricotta

2 cups of cashews, soaked for 30 minutes
1/4 cup nutritional yeast
2 cloves of garlic
Juice of 1 lemon
2 handfuls of basil
1/2 cup of vege stock (more if needed)
1 tbsp of dijon mustard


Fresh organic mozzarella, grated
Spelt lasagna sheets
2 large tomatoes sliced

  • To make the ricotta – blend all ingredients until just processed. The mixture should be creamy and look like a ricotta.
  • For the lamb and eggplant mixture – In a large frypan, heat the oil, add the eggplant, mince and onion and cook until most of the mince is browned
  • Add the tomatoes and water and cook until sauce thickens, about 10 minutes
  • To construct the lasagne, use a large baking dish. Start with lasagne sheets, then tomato mixture, then ricotta layer, repeat. Use three layers of sheets, (three of the tomato mixture and two of the ricotta layers.
  • Layer the sliced tomatoes over the top
  • Sprinkle with mozzerella
  • Cover with alfoil and bake for approximately 45 minutes
  • Take the foil off and place under the grill for 5 minutes.

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