"no pasta" lasagne

Name: "no pasta" lasagne
Total time: 4200 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 2 medium red onions; 3 cloves garlic; 1 medium carrot; half a courgette; 1 green bell pepper; Small butternut squash - peeled and de-seeded;; 1 tbsp olive oil; 500 g lean minced beef (5%fat); 500 g carton passata; 2 tbsps. tomato puree; 2 tbsps. balsamic; 1 tsp cocoa powder (not drinking chocolate); 100 ml water; Handful chopped rosemary; salt and pepper; For the white sauce :; 2 tbsps. cornflour; 1 tbsp. butter; 1 pint oat milk (or regular milk); grated hard goats cheese (or regular); 1 tsp mustard; salt and pepper

Susy Wall @singing_chef

West Midlands, UK

I really wanted to cook an appetising, fulfilling and gluten free lasagne so butternut squash sheets replace traditional pasta in this dish for an alternative version of a family favourite!

Susy Wall @singing_chef

West Midlands, UK

I really wanted to cook an appetising, fulfilling and gluten free lasagne so butternut squash sheets replace traditional pasta in this dish for an alternative version of a family favourite!

Saved

Ingredients

30 mins preparation/ 40 mins cooking time

Serves 4 servings

2medium red onions
3 clovesgarlic
1medium carrot
halfa courgette
1green bell pepper
Small butternut squash - peeled and de-seeded;
1 tbspolive oil
500 glean minced beef (5%fat)
500 gcarton passata
2tbsps. tomato puree
2tbsps. balsamic
1 tspcocoa powder (not drinking chocolate)
100 mlwater
Handfulchopped rosemary
salt and pepper
For the white sauce :
2tbsps. cornflour
1 tbsp.butter
1 pintoat milk (or regular milk)
grated hard goats cheese (or regular)
1 tspmustard
salt and pepper

Saved

Steps

30 mins preparation/ 40 mins cooking time

1

Preheat oven to 180c. Finely dice garlic, onions and carrots and saute over a medium heat in oil for 10 minutes until starting to soften. Add green pepper and courgette and cook for a further 5 minutes.
2

Break up mince and add to the pan. Stir regularly to brown mince. Add passata and stir into mince. Add tomato puree, balsamic vinegar, water, rosemary and cocoa and simmer for a further 5 minutes or until the sauce has reduced slightly. Season to taste
3

To make the cheese sauce, melt butter over a medium heat in a saucepan. Add cornflour and combine with the butter to make a paste (roux). Slowly, add the milk, whisking or stirring to eliminate lumps. Add a little to start with to make a thinner paste then turn up heat as you add the rest of the milk - keep stirring at all times. Allow the milk to almost boil then reduce heat and stir in cheese. Remove from heat.
4

Layer half of the beef mix into a lasagne dish.
5

Thinly slice the butternut squash lengthways. Lay enough butternut squash sheets to cover the beef but try not to overlap them - if they are too thick, they will not cook evenly. Pour half the sauce over the squash sheets.
6

Add another layer of beef mix and another layer of squash sheets. Pour over the rest of the cheese sauce.
7

Place on a baking tray to avoid baked on lasagne sauce on the base of your oven! Cook for 40mins or until the sauce is bubbling and the squash sheets are cooked through (try them with a skewer or sharp knife to check).