We love lasagne and hate jar sauces. They’re generally full of salt and sugar and don’t taste fresh. I have created a version of this lasagne even before Roo’s allergies were diagnosed. The only changes we’ve had to make is the lasagne sheets we use and the white sauce recipe.
We bulk out the meat with red lentils and sometimes add chopped carrots, celery or other vegetables.
Hidden Vegetables Tomato Sauce.
This recipe generally gives me 3 generous portions of sauce. I use this on pizzas and in any tomato based pasta dish.
- 2 tins Chopped tomatoes.
- 1/2 tablespoon olive oil.
- 4-5 cloves garlic.
- Any left over vegetables you have. We generally use tomatoes, peppers, onion, celery, courgette and carrots.
- Heat the oven to 200c.
- Chop the vegetables and garlic and place onto a baking tray. Drizzle over the olive oil.
- Roast in the centre of the oven for 20-30 minutes depending on the vegetables you’re using.
- Tip the tinned tomatoes into a blender and add the roasted vegetables. Or if using a hand blender tip everything into a large bowl or pan.
- Blitz until completely smooth.
- 1 tablespoon Gluten Free Plain Flour.
- 1 tablespoon Dairy Free Margarine.
- 500ml Dairy free milk of choice.
- Salt and pepper to season.
- Optional – 50g grated dairy free cheese, 1 teaspoon mixed herbs.
- Into a small pan over a medium/high heat add the butter. Allow to melt.
- Add to flour and quickly whisk in to make a roux.
- Add a splash of milk and whisk until you have a smooth paste. Continue to add the milk slowly whisking continuously until all of the milk is combined.
- Allow to simmer for 15 minutes until you have a thick pouring sauce.
To construct the lasagne.
- 6-8 Gluten Free Lasagne Sheets. We used Tesco own brand this time.
- 1 portion hidden vegetable sauce.
- 1 knorr Beef Stock Cube.
- White sauce.
- 500g minced beef.
- 1/2 cup red lentils.
- 50g grated dairy free cheese.
- Preheat the oven to 180c.
- Choose either a large deep roasting dish or individual deep side dishes. Place to one side.
- In a large frying pan, over a medium to high heat, add the minced beef and fry until browned. Add the tomato sauce, lentils and crumble over the stock cube. Stir until fully combined. Cover and allow to simmer for 30 minutes, adding extra water or stock if it becomes to dry.
- Spoon a thin layer of the meat and sauce onto the bottom of the dish. Top with enough lasagne sheets to cover the meat. Pour over enough white sauce to cover the pasta. Repeat each step again so you have 2 layers of each component.
- Sprinkle over the grated cheese and place into the centre of the oven for 30-35 minutes until piping hot and the cheese has melted. I find covering lightly with tin foil enables the cheese to melt better.
Serve and Enjoy!