Lucas's Dairy Free Lasagna
- Reviews 1
Ready In: 1 hr
Serves: 8
Yields: 8 pieces
Ingredients
- 400 g beef mince
- 1 onion, small and chopped
- 1 carrot, grated
- 1 courgette, grated
- 1 tablespoon quinoa, grains
- 1 garlic clove, finely chopped
- 1 tablespoon olive oil, extra virgin
- water
- 1⁄4 teaspoon vegeatble instant bouillon granules, I use Rapunsel Organic Vegeatable Bullion
- 2 sprigs parsley, finely chopped
- salt, to taste
- 16 rice & corn lasagna sheets, Orgran Mini sheets
- 1 1⁄2 cups rice milk
- 2 dsp cornflour
- 1 bay leaf
- 1⁄4 teaspoon salt
- breadcrumbs, gluten free (optional)
Directions
- Heat the olive oil, add the chopped onion, quinoa, garlic, grated carrot and courgette. Fir fry until softened and the onion is clear.
- Add the mince and parsley and stir until browned.
- Add about 3/4 cup of water and stock powder. Cook about 15 - 20 minutes. Add salt as required. The mixture should be very moist with obvious liquid remaining in the pan. This liquid gets absorbed by the pasta sheets when baking the lasagna.
- Make the white sauce by heating the Rice Milk with a bay leaf in a saucepan, reserving 1/4 cup of rice milk.
- Remove milk from stove top, remove the bay leaf.
- Mix the cornflour into the 1/4 cup of rice milk making sure there are no lumps. Stir into the heated rice milk and return to stove top. Stir continuously until thickened. Remove from heat.
- Assemble the lasanga. Pour a couple of tablespoons of meat mixture into dish. Cover with 8 Rice & Corn Lasagna sheets. Pour in half the meat mixture, then half the white sauce. Repeat with meat sauce, pasta sheets and lastly the remainder of white sauce.
- Sprinkle with breadcrumbs.
- Cover with foil. Bake at 17 degrees C until cooked. Approximately 25 - 35 minutes.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off