Dairy Free Lasagne

14th Feb 2018 2 min read
Category: Eating | Family Friendly Recipes | Uncategorized — Tags: DAIRY FREE, dairy free lasagne, gemma bray, the organised mum recipes

Dairy free lasagne is so much easier than people think to make. You really don’t miss the cheese and this tastes AMAZING with a crisp salad. Make a double batch and freeze for another night (no washing up!)

You’ll need:

  • 500g beef mince
  • Olive oil
  • Salt and pepper
  • 1 onion
  • 1 courgette
  • 1 red pepper & 1 green pepper
  • 400g tinned tomatoes
  • S2tbsp tomato puree
  • 2 cloves of garlic (chopped)
  • 2 tsp of Italian seasoning
  • 1 tsp nutmeg
  • 2 tbsp plain flour
  • 700ml soy milk
  • 300g cherry tomatoes
  • beef stock cube (dairy free)
  • 250ml water
  • Lasagne pasta sheets (make sure you buy the kind that you don’t need to boil first)

Let’s Cook!

  1. Heat 1 tsp of oil in a pan and fry the onions, garlic, courgettes, peppers and Italian seasoning until everything has started
    to soften and has a nice colour.
  2. Add the mince and fry until mince is brown.
  3. Add the tin of chopped tomatoes, tomato puree, the water and the crumbled stock cube, season with salt and pepper and stir well to combine.
  4. Simmer for about 20 minutes.
  5. Whilst the filling is cooking take another pan and add 2 tbsp of olive oil, heat gently.
  6. Take off the heat and slowly stir in the flour until it makes a thick paste
  7. Put back on a low flame and slowly stir in the soy milk a little bit at a time (stirring all the time with a whisk). Keep stirring until you have no lumps and the mixture has thickened.
  8. Turn off the white sauce mixture and season well with salt, pepper and a sprinkle of nutmeg.
  9. Now it is time to construct your lasagne!
  10. In a lasagne dish put a layer of the meat mixture, then layer the lasagne sheets on top. Pour over some of the sauce,
    make sure it covers all of the pasta sheets. Next, add a layer of meat, then pasta sheets and then sauce. And so on until you have used it all up – make sure you finish with a layer of pasta with white sauce on top.
  11. Next, chop all of your cherry tomatoes in half and pop them on top of your lasagne, with their middles facing upwards. Sprinkle with oil, salt and pepper and some Italian seasoning.
  12. Cover with tin foil and bake at 180°C for 25 minutes.
  13. Take off the foil and bake for a further 10 minutes.
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