Very simple, yet tasty casserole with Mediterranean herbs.
I love casseroles and especially the Mediterranean cuisine!
I find it so easy to make oven dishes in advance or even when the dish is in the oven, you get the time to clean up your kitchen and do the dishes. This way you can relax after dinner!
you can also easily make these in a large portions and freeze them into smaller portions, so you always have a tasty meal when you’re in busy times.
Per portion: (1p)
75 g zucchini
75 g of eggplant
50 g mushrooms
100 g potatoes
20 g shallot
1 Clove garlic.
125 g diced basil tomatoes (canned)
Pepper and salt
Oregano, thyme and bay leaves.
Lean (pure beef) minced meat or meat substitute of your choice.
125 g cauliflower (fresh or frozen)
25 g Emmental or Gruyere
50 g unsweetened almond milk
Pinch of nutmeg
Pepper and salt
Boil a pot of water.
If you use fresh cauliflower, clean it in the meantime.
Cook the cauliflower until done.
Cut all vegetables into thin slices (use a mandolin for this if necessary.)
Chop the shallot and garlic.
Briefly fry the minced meat together with the diced tomatoes, shallot, garlic, oregano, thyme, bay leaves, pepper and salt.
Preheat the oven to 180 degrees.
Drain the cauliflower and add all ingredients, except the cheese itself, mix it with an immersion blender until smooth.
Then stir in the cheese, but keep a little cheese aside.
Taste the sauce to see if some extra seasoning is needed, if it is still too thick, add a little bit of almond milk.
Now we can start with layering.
(I season each layer of raw vegetables with some salt and pepper.)
I started with aubergine at the bottom, followed by mushrooms, the tomato sauce with minced meat, (first remove the bay leaf), above that zucchini and the potato slices.
Pour the cheese sauce over the potatoes and sprinkle the remaining ground cheese over it.
Place in the oven for 30 minutes.