Dairy Free Beef Lasagne

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Dairy Free Beef Lasagne
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
558
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie558 kcal(27 %)
Protein39.32 g(40 %)
Fat22.37 g(19 %)
Carbohydrates49.77 g(33 %)
Sugar added0 g(0 %)
Roughage3.11 g(10 %)
Vitamin A439.88 mg(54,985 %)
Vitamin D0.13 μg(1 %)
Vitamin E1.47 mg(12 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.35 mg(32 %)
Niacin17.63 mg(147 %)
Vitamin B₆1.09 mg(78 %)
Folate84.53 μg(28 %)
Pantothenic acid1.82 mg(30 %)
Biotin15.78 μg(35 %)
Vitamin B₁₂1.51 μg(50 %)
Vitamin C20.29 mg(21 %)
Potassium1,056.08 mg(26 %)
Calcium151.09 mg(15 %)
Magnesium126.41 mg(42 %)
Iron6.29 mg(42 %)
Iodine0.75 μg(0 %)
Zinc6.23 mg(78 %)
Saturated fatty acids5.69 g
Cholesterol86.75 mg
Author of this recipe:

Ingredients

for
4
For the meat sauce
1 tablespoon
18 ounces
ground Beef
1
onion (finely chopped)
1
carrot (finely chopped)
2 cloves
garlic (crushed)
14 ounces
canned, chopped tomatoes
2 tablespoons
3 tablespoons
1 ½ teaspoons
dried, mixed Herbs
freshly ground Black pepper
For the white sauce
3 cups
1
3 tablespoons
freshly ground Black pepper
grated Nutmeg
To finish
9 ounces
1
½ cup
grated, hard dairy-free cheese

Preparation steps

1.
For the meat sauce: heat the oil in a frying pan and cook the beef, onion, carrot and garlic stirring, for about 5 minutes, until the meat is browned. Spoon off the fat, but leave the juices.
2.
Add the tomatoes, tomato puree, wine, herbs and seasoning. Bring to a boil, reduce the heat, cover and simmer gently for 30 minutes.
3.
For the white sauce: put all but 3 tablespoons of the soya milk in a pan. Add the bay leaf and bring to a simmer. Remove from the heat and leave to stand for 15 minutes.
4.
Heat the oven to 190°C (170° fan) 3750°F gas 5. Grease a baking dish.
5.
In a separate pan, mix the cornflour with the remaining milk. Strain the infused milk into the pan and bring to a simmer, stirring. Simmer for 2 minutes, stirring continuously, until thickened. Season and add nutmeg to taste. Remove from the heat.
6.
Cover the base of the baking dish with a single layer of lasagne sheets. Spoon on a thin layer of meat sauce, and cover with some of the white sauce. Repeat the layers, ending with white sauce. Place the bay leaf on top.
7.
Sprinkle with the cheese and cook for 20-25 minutes until golden and bubbling.