Spinach and eggplant lasagne stacks

These delicious lasagne stacks use grilled eggplant slices instead of lasagne sheets, making it a lighter version of the usually heavy traditional lasagne.
Photography by Julie Crespel

Photography by Julie Crespel



Cheese sauce


1.Heat oil in large saucepan. Cook celery, onion and garlic, stirring, until onion softens. Add mince and cook, stirring, until meat changes colour. Add sauce and paste. Bring to boil, stirring. Reduce heat, and simmer uncovered for 20 minutes or until sauce thickens. Stir in parsley.
2.To make cheese sauce, melt butter in medium saucepan. Add flour and cook, stirring, until mixture bubbles. Remove from heat and gradually stir in milk. Stir over medium heat until sauce boils and thickens. Remove sauce from heat, and stir in cheese.
3.Cook eggplant in batches on heated oiled grill plate (or grill or barbecue) until browned lightly and tender.
4.Divide one third of the beef mixture between six heatproof plates. Top each with one third of the spinach then one slice of eggplant; spoon over one third of the cheese sauce. Repeat to make three layers and sprinkle with cheese. Grill until cheese is melted and browned lightly.

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