Vickys Eat One Freeze One Lasagne, GF DF EF SF BF.
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Ingredients of Vickys Eat One Freeze One Lasagne, GF DF EF SF BF
- Prepare of unsmoked streaky bacon, chopped.
- Prepare of olive oil.
- Prepare of medium onions, chopped.
- It’s of carrots, peeled and diced.
- You need of white mushrooms, chopped.
- You need of minced pork or 500g pork + 500g beef.
- Prepare of ham or beef bouillon.
- Prepare of hot water.
- It’s of tinned chopped tomatoes *see note at end.
- Prepare of tomato puree/paste *see note at end.
- It’s of worcestershire sauce, gluten-free recipe on my profile.
- It’s of garlic puree.
- It’s of oregano.
- You need of dried basil.
- It’s of sugar.
- It’s of dairy-free 'butter', I use Vitalite sunflower spread.
- You need of cornflour uk / corn starch.
- It’s of light coconut milk or milk of choice.
- You need of gluten-free lasagne sheets, most dry pasta is eggless.
- You need of grated cheese of choice, I use Veganic or Violife brand.
- It’s of pepper.
Vickys Eat One Freeze One Lasagne, GF DF EF SF BF step by step
- Heat the oil in a pan and cook off the bacon until it starts to crisp. Remove with a slotted spoon and set aside.
- Add the chopped onions and carrot to the pan and cook on a medium heat for around 10 minutes or until softened.
- Add in the mushrooms and minced meat. Brown off the mince stirring continuously to avoid clumps. Don't drain the fat.
- Add the bacon, chopped tomatoes, tomato puree, worchestershire sauce, oregano, basil, garlic, bouillon and water. Bring to a simmer then cover and cook for 30 minutes. Season with a little pepper.
- Preheat the oven to gas 5 / 190C / 375°F and set out two 12"x 8" dishes for assembling your lasagne.
- Check your pasta sheets to see if they need boiling first or if you can use them dry. I like to soften mine by boiling for a minute first then cooling them in cold water before adding to the dish. The Sainsburys ones I use are just rice flour and cornstarch. No egg.
- Melt the butter in another pan and stir in the flour. Whisk in the milk and bring to a simmer to thicken whisking all the time. Season with some pepper.
- Mix the sugar into the mince mixture, season again to taste, add more garlic if you like. Spread a third of the mixture in the bottom of each of your dishes.
- Top with a layer of pasta sheets.
- Put another third of mince mixture in each dish, another pasta layer then repeat one last time.
- Spread half of the white sauce on top of each dish and sprinkle half of the cheese over each to finish.
- Bake for 30 – 35 minutes or put in the fridge to cook later. From chilled oven time is 40 – 45 minutes.
- Wrap the remaining lasagne in foil and freeze for another day. Defrost overnight in the fridge and cook from chilled as above.
- If you have a tomato allergy please use my recipe for tomato-free 'tomato' sauce in place of the chopped tomatoes and my ketchup version to replace the tomato puree.
recipe by Vicky@Jacks Free-From Cookbook @cookpad