Pasta free lasagne – it’s Amazing!

“It’s Amazing” that’s how my my 3 year old describes this dish but you need to really emphasise the AaaahhhhhhhhhhmazzzzZzzZing to be more accurate.

I started making pasta free lasagne about 2 years ago and have never gone back to pasta, not because I dislike pasta but because this is just way better, not to mention just a bit healthier too!

What you need:
750g lean mince
1 white onion
4 garlic cloves
2 tbsp olive oil
2 red onion
1 stick celery
1 green pepper
4 mushrooms
2 tins tomatoes
1/2 teaspoon cumin
1 tsp paprika
1/2 tsp Himalayan pink salt
75g or half a tube of tomato purée
1/2 lemon
2 beef stock cubes
1 leek

For the roux
2 heaped teaspoon butter
2-8 tablespoons flour or gluten free rice flour.
~400ml milk
75g strong grated cheese – or more if you like it really cheesy.

What to do:
Brown the mince and drain it. Put to the side.
Top and tail the leek slice in half length ways and place into a pan of boiling water, simmer for 10 minutes. Drain.
In a food processor (I use the Tefal minipro and it’s seriously brilliant) blitz together the garlic, white onion and olive oil into a paste.

Dice the red onion, pepper, celery and mushrooms.

In a heavy based pan; I use cast iron because it gives such great heat distribution without burning, sauté the garlic, onion and oil paste, throw in the red onion after about 2 minutes, then the celery, green pepper and mushrooms.

Then add the browned mince, two tins of tomatoes, the seasonings, stock cubes, purée and squeeze in the juice of the lemon.
Now let that simmer for about 5 minutes.

Now the fun starts, in a large oven dish place a layer of mince mixture, then take sheets of the drained leeks (they will feel a little slimy but it adds to the creaminess) and layer 1 sheet thick leek, then mince, leek etc. A helpful tip for you is to cut the leek to short lengths at the start, if you have a really long leek it’s hard to cut straight out of the oven.
Finish with a layer of leek and then to the roux.

Make the roux:
In a pan melt the butter, then add the flour. Stir constantly.
What you are looking for is for the mixture to thicken into a doughy ball. This very much depends on your flour, I find when I use the rice flour I tend to use more than when I use wheat flour. So stir stir stir until you’ve got your ball and then gradually add your milk until you get a thick sauce that ribbons as it falls off the spoon.
Again use your judgement as to how much milk you use, if you like your lasagne sauce super thick make it thick. You want it on the heat for 4 minutes to cook out the flour and now you can add the cheese which you have lovingly grated. Stir once more and then top off your lasagne with the creamy mixture.
Sprinkle with some extra cheese and boom you are done. Get that baby in the oven at gas 6 for 25-30 minutes until nicely brown.

Once it’s done get it out and enjoy.

Yum yum



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