serves / makes 4-6 people
60 prep time
60 mins cooking time
Description
Right after I was diagnosed I tried making a gluten and dairy free lasagne, and the result was’t the best. I used these mini gluten free lasagne sheets that tasted like wet rice paper once cooked and my white sauce was lumpy. It was not a pleasant experience.
With a lot more ‘freefrom’ cooking experience and a packet of Marks and Spencer’s Made without Wheat lasagne sheets I felt the time was right to try it out again. Thankfully I was pleased with the result and have a recipe I’m happy to share with you.
I only had some Violife dairy free cheddar style slices so that is why my cheese topping doesn’t look grated in the pictures. I also added some minced garlic and parsley to some dairy free spread which I used to make a ‘dairy free garlic butter’ for my gluten free baguette.
For the vegetarians among you I’ll have a go sometime soon at making a vegetarian lasagne.
Enjoy!
Fx
Ingredients
- 500g lean steak mince
- 1 large onion, diced
- 1 large carrot, grated
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon parsely
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 2 x 400g tin of chopped tomatoes
- 1 tablespoon tomtoe puree
- 400ml gluten and dairy free beef stock
- 6 gluten free lasagne sheets
- 500ml dairy free milk
- 2 teaspoons dairy free spread
- 2 tablespoons gluten free plain flour
- pinch of nutmeg
- salt and pepper for seasoning
- 2 tablespoons dairy free cheddar style cheese or 4 dairy free cheese slices
Method
- In a large pan heat a drizzle of olive oil over a medium heat
- Add in the carrot, onion and garlic and cook for about 5 minutes
- Add in the mince and cook until browned about 5 -10 minutes
- Mix in the tomato puree
- Pour in the chopped tomatoes and beef stock
- Season with salt and pepper
- Add in the basil, oregano, marjoram, parsley and sugar
- Simmer for about 15 minutes or until the sauce has thickened
- Preheat the oven to 180 oC
- Make up the white sauce by melting the dairy free spread in a small pan
- Stir in the gluten free flour and then gradually add the milk continually stirring
- Bring to the boil and then simmer for 2 minutes, still stirring
- Season with salt and pepper and add a pinch of nutmeg
- Place alternate layers of bolognese, white sauce and gluten free lasagne sheets into a family sized casserole dish
- Top with the dairy free cheese
- Bake in the centre of the oven for 35 minutes
