Aubergine 'lasagne'

I love lasagne! It's one of my favourite cheat meals but it does always tend to make me feel a wee bit ill. Unfortunately, however much I love wheat (pasta and bread mainly) it doesn't seem to feel quite the same about me. To combat this problem I've replaced the pasta in my lasagne with grilled aubergine slices so I can eat it anytime I like. Not only is it much lower in calories and therefore technically healthier, I can eat vast quantities of it without looking slightly pregnant and it tastes absolutely delicious.

Aubergine 'lasagne'

Mince sauce:
Coconut oil
2 onions
Several large cloves of garlic
500g beef mince
Tinned tomatoes
Tomato puree
Red pepper
Dried oregano and basil
Salt and pepper

Cheese sauce:
2 tbsp cornflour
1 heaped tsp mustard powder
Milk
Cheddar cheese
Parmesan
Salt and pepper

Aubergine layers - grilled aubergine, salt and pepper.

Preheat the oven to to 180 degrees.
Fry the onion and garlic in the coconut oil.
Once softened add the beef, fry until brown.
Then add chopped peppers, tinned tomatoes, tomato puree, oregano, basil, salt and pepper.
Let this cook down for about half an hour, taste for seasoning and adjust if needed.
In the meantime warm the milk in a non-stick pan, once warm pour a small amount of milk into a jug with the cornflour and mustard powder, blend to a paste and return to the pan.
Stir this constantly until it begins to thicken, add the cheese and season to taste.
Layer up a large dish with mince, cheese sauce and aubergine, repeat until you fill the dish with the top layer as cheese sauce then top with more grated cheese.
Put in the oven and bake for 40 minutes until golden brown.