9 April 2022

lasagne

Serves 4


This is a favourite of mine and Ella and is a family crowd pleaser. I love this reduced dairy version as we seem to be able to tolerate ghee and cheese in small doses.


Poppy cooks...


  1. In a large pot add
    onion, diced,
    3 cloves of garlic, minced,
    1/2 teaspoon dried basil,
    1 teaspoon dried oregano,
    1/2 teaspoon dried rosemary,
    400g tin diced tomato,
    carrot, diced,
    3 celery stalks, diced,
    1/2 zucchini, diced,
    red capsicum, diced,
    500g mince (beef, pork, chicken, lamb or turkey),
    6 button mushrooms, sliced,
    100g tomato paste,
    1 teaspoon apple cider vinegar,
    1 teaspoon honey,
    1.5 teaspoons celtic sea salt,
    pepper to taste with
    2 tablespoons ghee, cooking on medium heat for about 20 minutes, stirring occasionally.

  2. In a small saucepan add
    750g rice milk,
    3 eggs,
    45g ghee,
    1.5 teaspoon dried onion powder,
    1.5 teaspoon garlic powder,
    0.75 teaspoon honey,
    1.5 teaspoon celtic sea salt and
    55g tapioca flour, stirring with a whisk until it thickens.

  3. Preheat oven to 180ÂșC.

  4. Grease a large lasagne dish with ghee and cover bottom with some of the bolognese sauce.

  5. Place a layer of
    gluten free lasagne sheets on bottom of dish (I soak mine in water for just a few seconds to stop them curling), cover with half the bolognese sauce and a third of the white sauce.

  6. Place a second layer of lasagne sheets, the remaining bolognese sauce and the second third of white sauce on top.

  7. Place a third layer of lasagne sheets and the remaining third of white sauce on top. Sprinkle some
    grated cheese
    on top and cook in the oven for 30 minutes.

  8. Allow to rest for 10 minutes before serving.

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