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...
- 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. - 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. - Preheat oven to 180ºC.
- Grease a large lasagne dish with ghee and cover bottom with some of the bolognese sauce.
- 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. - Place a second layer of lasagne sheets, the remaining bolognese sauce and the second third of white sauce on top.
- 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. - Allow to rest for 10 minutes before serving.
