This recipe is everything you want in a lasagna. It truly is every inch the rich and mouth-watering Italian treat. Layers and layers of it!
To make lasagne for 4 people, you’ll need:
- 400 grams of lean ground beef/mince (5-10% fat is ok, but you can use whatever you prefer)
- 200 grams of semi-lean ground pork/mince (10%)
- 9 or more (depending on your lasagne tray) gluten-free lasagne sheets.
- 1/4 cup grated tasty cheese
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
Dairy-free option: Sub the cheese for 1/2 cup gluten-free bread crumbs
Low-FODMAP option: choose lactose-free cheese
Low acid/GERD option: choose low-fat meat and low-fat cheese or bread crumbs
- 2 tbsp butter (or dairy-free substitute)
- 500 ml whole milk (or rice milk -don’t use soy milk as it will give a distinct taste to the sauce)
- 200 ml of vegetable stock
- 1/2 tbsp chopped parsley
- a pinch of nutmeg
- 50 g gluten-free flour
- 50 g grated parmesan cheese (skip for dairy-free option)
Dairy-free option: Sub butter for dairy-free alternative, sub milk for rice milk, and skip the Parmesan
- 4 small to medium carrots, grated
- 1 large stick of celery, trimmed and chopped
- 5 medium or 4 large red capsicum (peppers) in strips
- 1/2 cup diced butternut squash
- 1/2 beetroot diced
- 2 garlic cloves, chopped finely
- 1/2 cup diced onion
- 2 cups vegetable stock (free of MSG and yeast extract)
- 100 ml cream (can be skipped or substituted with dairy-free)
- 1 tbsp chopped parsley
- 1 tbsp chopped basil
- 1 tbsp oregano
- 1 tbsp thyme
- 1/2 tsp coarsely ground pepper
- 2 laurel leaves
- 3 tbsp olive oil
- 2 tbsp white wine vinegar or apple cider vinegar
- Salt to taste
Fresh herbs will give the best flavour, but dried spices are totally ok.
Dairy-free option: Sub cream for dairy-free cream, or skip altogether.
Preheat your oven to 200 c/400 f
- Chop all the vegetables and herbs, and place all the ingredients for the sauce, bar the cream, into a large pot. Bring to a boil, and let it simmer until all the vegetables are soft.
- Once the veggies have softened, set the pot aside, leaving the lid on.
- Start your bechamelby melting the butter in a heavy-based pot. Add the gluten-free flour, and stir vigorously with a wooden spatula until smooth. Add a splash of milk, and once again stir until smooth. You can use a whisk if you prefer. Keep repeating the process with the rest of the milk, until your bechamel is smooth, at which point you stir in the vegetable stock.
- Add the parsley, nutmeg and parmesan last, and stir it through. Set aside.
- Heat a pan with a bit of oil, and fry the beef and pork mince until it is cooked through.
- Once the meat is cooked you can pour the vegetable mix into a blender or food processor, and mix on high until the sauce is too your liking. Some like “lumps” and some like it smooth. It’s up to you! If you are using cream, add it last.
- Pour the tomato-free sauce over the browned mince, and stir it through. Put the meat sauce back on the heat for a few minutes, and let the juices soak into the meat. 5 minutes should do.
- 8. Start by covering the base of the lasagne tray with the meat sauce. Top the meat with three gluten-free lasagne sheets, then cover the sheets with bechamel. Repeat the process until you’ve filled the tray. My tray makes three layers (9 sheets of gluten-free pasta), but yours might make more or less. The important thing is that your last layer is bechamel sauce, which you top with cheese.
- 9. Mix up the three cheeses and spread it evenly over the last layer of bechamel sauce. If you have opted for the dairy-free or low-fat version, sprinkle bread crumbs over top instead. It really does taste awesome too!
- 10. Cover the tray with tinfoil, and pop your delicious gluten-free tomato-free lasagne in the oven for 20 minutes. After 20 minutes, you can remove the tin foil, and leave the lasagne in the oven until the cheese (or breadcrumbs) is beautifully golden!