Dairy Free Beef Lasagne
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- For the meat sauce
- 1 Tbsp olive oil
- 18 ozs ground Beef
- 1 onion (finely chopped)
- 1 carrot (finely chopped)
- 2 cloves garlic cloves (crushed)
- 14 ozs canned, chopped Tomatoes
- 2 Tbsps tomato puree
- 3 Tbsps Red wine
- 1 ½ tsps dried, mixed Fresh herbs
- salt
- freshly ground Black pepper
- For the white sauce
- 3 cups Soy milk
- 1 bay leaf
- 3 Tbsps Corn starch
- salt
- freshly ground Black pepper
- grated Nutmeg
- To finish
- 9 ozs Lasagne noodle
- 1 bay leaf
- 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.
