Gluten- and dairy-free Lasagne
Meat sauce
1 medium onion, chopped
30ml olive oil
500 g lean beef mince
400 g canned tomatoes
2 cloves of garlic, crushed
125ml red wine
125 ml water
60 ml tomato paste
15 ml each oregano and sweet basil
2 ml cinnamon
Salt and pepper to taste
Heat oil in a large pan and gently fry the onion for about 3-4
minutes until soft.
Add the garlic and mince and fry until well browned.
Stir in the tomatoes, wine, water, tomato paste, salt, pepper
and cinnamon
Bring to the boil then reduce the heat and simmer for about
30 minutes, stirring occasionally.
Dairy-free white sauce
200 ml dairy-free coffee creamer
875 ml boiling water
80 ml corn flour
125 ml cold water
75 g margarine
2 ml nutmeg
Mix coffee creamer with hot water, add margarine
Mix corn flour with cold water, add to coffee creamer mixture
Heat mixture in microwave for 3 minutes, stirring a few times, or heat on the stove, stirring, until sauce is thick
and smooth.
Add salt, pepper and nutmeg to taste.
Method
Cover the bottom of a 30cm ovenproof dish with a thin layer of meat sauce.
Arrange 1 layer of gluten-free lasagne over the sauce. Top with one-third of the white sauce
Add another layer of lasagne and top with one-third of the meat sauce.
Continue layering with the remaining lasagne sheets, mince mixture and white sauce, finishing with a layer of
white sauce. Sprinkle with grated goat’s cheese
Bake at 180˚C for 30 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from
oven and set aside for 10 minu tes to set.
Serve with a green salad