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Gluten Free & Dairy Free Lasagna

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Servings: 8

Ingredients

Meat Sauce

  • 1 onion
  • few mushrooms
  • 500 g mince
  • 1 clove garlic crushed
  • 1 tsp oregano
  • 410 g can tomato puree
  • 2 tbsp tomato paste
  • pepper
  • GF lasagna noodles

Cheese Sauce

  • 1 tbsp dairy free butter
  • 1 tbsp corn or tapioca starch
  • 300 ml almond/sunflower seed milk or milk of choice
  • 50 g grated Bio Cheese or other dairy free cheese
  • 1 tsp nutmeg
  • 1 egg

Instructions

  • Saute onions, add mince and brown.  Add mushrooms and stir through.
  • Add garlic, oregano, tomato puree, tomato paste and pepper.  Let simmer while making the cheese sauce.
  • Preheat oven 200 degrees Celsius.
  • Melt butter in microwave for about 1 min on medium heat.  Stir corn or tapioca flour into the butter.  Slowly add the milk, whilst stirring.  Microwave 2 mins on high and then stir.  Microwave for another 2 mins, until the sauce thickens.  Add the cheese & nutmeg and stir through.
  • Grease a dish approximately 30cm x 20cm.
  • If using homemade lasagna noodles, roll out the dough thinly and cut to fit the dish.
  • Place a small amount of meat sauce over base of dish.  Cover this with a layer of lasagna noodles and half the meat sauce.
  • Cover this with the cheese sauce, reserving about half a cup.
  • Cover with another layer of lasagna noodles and the rest of the meat sauce.
  • With a fork beat the egg into the reserved cheese sauce.  Spread on top and sprinkle with a little more dairy free grated cheese.
  • Bake for 20 mins, then reduce heat to 150 degrees Celsius and cook for another 10 minutes.
  • Serve with salad or vegetables.

Notes

The original recipe has cheese slices added after the first layer of cheese sauce and after the second layer of meat sauce.  I usually leave this out now but I believe that their are some dairy free cheese slices available now, so you can add this if you desire.