YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel
Enjoy a hearty layered casserole featuring tender slices of eggplant, lean ground beef, and a velvety cashew bechamel sauce. This comforting dish offers a delightful balance of savory flavors with a creamy finish, making it perfect for a satisfying meal any time of day.
INGREDIENTS
4 oz Lean Ground Beef
1 medium Eggplant
1/4 cup Raw Cashews
1/2 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tsp Olive Oil
1/4 medium Yellow Onion
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and set aside to drain excess moisture.
In a skillet, heat olive oil over medium heat. Sauté the finely diced onion and minced garlic until softened and fragrant.
Add the lean ground beef to the skillet, breaking it up into small pieces. Cook until the beef is browned and finish with salt and pepper to taste. Remove from heat.
Meanwhile, blend the raw cashews, unsweetened almond milk, and nutritional yeast until smooth to create a creamy bechamel sauce. Adjust seasoning as needed.
Layer the casserole in a baking dish starting with a layer of eggplant slices, followed by a layer of cooked beef, and then drizzle some cashew bechamel over the layers. Repeat the layering process until all components are used, finishing with a light drizzle of the sauce on the top.
Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the flavors meld together.
Allow the casserole to cool slightly before serving.