Free-from lasagne
By OcadoLife
Published on 16 January 2022
Just as good as the real thing, this
lasagne uses gluten-free pasta and a dairy-free white sauce.Time and servings
2 hrsTotal time
4Servings
15 minsPrep time
1 hr 45 minsCooking time
Ingredients
- 250 g of gluten-free pasta sheets
- 3 tbsp of extra virgin olive oil, plus an extra 3 tbsp for the white sauce
- 1 onion, finely chopped
- 4 bay leaves
- 3 celery stalks, finely chopped
- 2 tbsp of sundried tomato paste
- 200 g of tomato purée (double concentrate)
- 2 tbsp of gluten-free plain flour, (we used Doves Farm)
- 800 ml of unsweetened almond milk
- 0.25 tsp of nutmeg
- 5 tbsp of nutritional yeast flakes
- 3 small carrots, peeled and grated
- 30 g of flat-leaf parsley, leaves and stalks finely chopped
- 2 cloves of garlic, crushed
- 400 g of veal or beef mince
- 1 knorr beef sock pot
Method
Step 1
Make the bolognaise sauce: Put the olive oil, onion and bay leaves into a large sauté pan on a low heat with a lid on for 5 mins.Step 2
Now add the garlic, celery, carrots and parsley, pop the lid on and cook on low for 6 mins.Step 3
Add in the veal or beef mince, season and cook on a high heat for 5 mins – keep the mince moving to break it up and so it browns all over.Step 4
Next add the sundried tomato paste, purée and beef stock pot. Mix well and add 800ml of water, bringing to the boil. Turn down to a gentle simmer and cook with the lid on for 1hr.Step 5
While the bolognaise cooks, make the white sauce: In a large heavy-bottomed pan, add the olive oil and flour on a medium heat. Stir until it starts to bubble. Cook for 2 mins, stirring constantly, and then add in the milk a little at a time – whisk to stop lumps forming. Once all the milk has been added, keep stirring until you have a thick sauce (about 3 mins), then season and add the nutmeg and yeast flakes. Adjust to taste. Pop a lid on and set aside.Step 6
Next, preheat oven to 200°C/180°C fan/gas 6 and parboil the lasagne sheets: Bring a large non-stick frying pan of water to the boil adding in some olive oil to stop the sheets sticking, put 4-6 sheets in at a time and cook for 2 mins. Carefully remove to a clean tea towel and repeat until you have cooked all the sheets.Step 7
When the bolognese is done, take an oven dish (around 20 x 26cm) and spoon a layer into the bottom so it covers the surface. Now add a layer of lasagne sheets (you may need to cut some sheets to fit snugly) followed by enough of the white sauce to cover the sheets in a thin layer.Step 8
Repeat to make four layers of pasta. On the final layer finish off with all the remaining white sauce.Step 9
Cover with foil and bake in the oven for 30 mins until bubbling, removing the foil for the last 5 mins.Step 10
Serve right away with a fresh green salad.