Food for the (Gluten Intolerant) Soul

Ingredients:

For the Meat Mixture:

• 1 medium onion, finely chopped
• 3-4 garlic cloves, finely chopped
• 1 zucchini, chopped
• 2 celery stems, chopped
• 1 carrot, chopped
• 750g minced beef (or a mix of minced beef and chicken or lamb)
• 700ml chopped tomatoes
• 1/2 cup water
• 1 tablespoon balsamic vinegar
• 1 tablespoon dark soy sauce
• 1 meat stock cube
• Seasoning – salt, black pepper, basil, parsley, bay leaves

Additional Ingredients:

• 200g mozzarella cheese
• Paneer or Halloumi cheese, thinly sliced (similar to lasagna sheets)

Preparations:

For the Meat Mixture:

1. Chop the vegetables using a food processor.
2. In a pan, fry the chopped onion. Add the minced meat and stir until it resembles small crumbles.
3. Add the chopped tomato, zucchini, celery, carrot, water, garlic, balsamic vinegar, dark soy sauce, meat stock cube, and seasoning.
4. Simmer in a covered pan on low heat for at least an hour (the longer, the better).
5. Adjust seasoning if needed before adding it to the baking pan.

Layering:

1. Place a layer of sliced Paneer or Halloumi cheese as a “sheet” in the baking pan.
2. Add 1/3 of the prepared meat mixture.
3. Sprinkle grated mozzarella cheese over the meat and season with salt and pepper.
4. Repeat the layers – Cheese ‘sheet’, 1/3 meat quantity, mozzarella cheese, salt, and pepper.
5. Continue the layers until the ingredients are used up, finishing with a layer of mozzarella cheese on top.

Baking:

1. Preheat the oven to 180°C/350°F/Gas 5.
2. Cover the baking pan with aluminum foil and bake for 20 minutes.
3. Uncover and bake for an additional 45-60 minutes until the dish is piping hot.

Final Steps:

1. Allow the dish to rest for 10 minutes before serving.

Enjoy your delicious Cheesy Meat and Vegetable Bake!