Vickys Eat One Freeze One Lasagne, GF DF EF SF BF

Name: Vickys Eat One Freeze One Lasagne, GF DF EF SF BF
Total time: 120 s
Yield: 12 servings
Cuisine: British
Ingredients: 75 grams unsmoked streaky bacon, chopped; 2 tbsp olive oil; 2 medium onions, chopped; 150 grams carrots, peeled and diced; 6 white mushrooms, chopped; 1 kg (2 lbs) minced pork or 500g pork + 500g beef; 1 tsp ham or beef bouillon; 200 ml hot water; 800 grams tinned chopped tomatoes *see note at end; 100 grams tomato puree/paste *see note at end; 2 tsp worcestershire sauce, gluten-free recipe on my profile; 1 tbsp garlic puree; 2 tsp oregano; 1 tsp dried basil; 2 tsp sugar; 50 grams dairy-free 'butter', I use Vitalite sunflower spread; 40 grams cornflour uk / corn starch; 400 ml light coconut milk or milk of choice; 250 grams gluten-free lasagne sheets, most dry pasta is eggless; 75 grams grated cheese of choice, I use Veganic or Violife brand; to taste pepper

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

The kids love lasagne and so does my husband. This is the ultimate allergy-free test and if you have a tomato intolerance please use my tomato-free 'tomato' sauce recipe in place of the tomato products in this!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Saved

Ingredients

2 mins

12 servings

75 gramsunsmoked streaky bacon, chopped
2 tbspolive oil
2medium onions, chopped
150 gramscarrots, peeled and diced
6white mushrooms, chopped
1 kg (2 lbs)minced pork or 500g pork + 500g beef
1 tspham or beef bouillon
200 mlhot water
800 gramstinned chopped tomatoes *see note at end
100 gramstomato puree/paste *see note at end
2 tspworcestershire sauce, gluten-free recipe on my profile
1 tbspgarlic puree
2 tsporegano
1 tspdried basil
2 tspsugar
50 gramsdairy-free 'butter', I use Vitalite sunflower spread
40 gramscornflour uk / corn starch
400 mllight coconut milk or milk of choice
250 gramsgluten-free lasagne sheets, most dry pasta is eggless
75 gramsgrated cheese of choice, I use Veganic or Violife brand
to tastepepper

Saved

Steps

2 mins

1

Heat the oil in a pan and cook off the bacon until it starts to crisp. Remove with a slotted spoon and set aside
2

Add the chopped onions and carrot to the pan and cook on a medium heat for around 10 minutes or until softened
3

Add in the mushrooms and minced meat. Brown off the mince stirring continuously to avoid clumps. Don't drain the fat
4

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
5

Preheat the oven to gas 5 / 190C / 375°F and set out two 12"x 8" dishes for assembling your lasagne
6

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
7

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
8

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
9

Top with a layer of pasta sheets
10

Put another third of mince mixture in each dish, another pasta layer then repeat one last time
11

Spread half of the white sauce on top of each dish and sprinkle half of the cheese over each to finish
12

Bake for 30 - 35 minutes or put in the fridge to cook later. From chilled oven time is 40 - 45 minutes
13

Wrap the remaining lasagne in foil and freeze for another day. Defrost overnight in the fridge and cook from chilled as above
14

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

Saved

Cooksnaps

Saved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on July 31, 2013 08:47

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!