Gluten-Free Lasagna is a delicious meal that can be enjoyed by anyone who dabbles in gluten-free living. Whether you are looking for an easy and healthy recipe or something more challenging, this dish will have you feeling satisfied.
Gluten-Free Lasagne
Ingredients
- 500 g beef mince meat
- 200 g passata
- 1 brown onion, quartered
- 1 large garlic clove
- 1 carrot, cut in chunk
- 2 celery stalks, cut in chunks
- 1 tbsp dried mixed herbs
- 250 g tomato paste
- 1 tsp ground black pepper to taste
- 1 tsp vegetable stock powder
- 200 g liquid chicken stock
- 500 g milk
- 40 g butter
- 40 g gluten free flour
- 1 tsp white pepper
- 1 tsp chicken stock powder
- 1 tbsp Worcestershire sauce
- 1 large eggplant, peeled and sliced longways 3mm thick
- 0.25 butternut pumpkin cut into 3mm slices
- 4 large spinach leaves, stems removed and sliced into thick ribbons
- 40 g parmesan cheese, grated
- 80 g tasty cheese, grated
Preparation
- Place celery, carrot, onion, and garlic into TC ProM2.0 bowl and chop for 6 seconds,
speed 7. Scrape downsides. - Add 500g beef mince, 200g liquid chicken stock,200g passata, 250g tomato paste, 1 tsp dried herbs, tsp vegetable stock powder, and season with pepper. Cook for 25 minutes, 100C, reverse speed 1. Check after 15 minutes, add more liquid if too thick.
- Arrange the eggplant, pumpkin, and meat in layers in your greased baking dish ie: a small amount of meat sauce, a layer of eggplant, a small amount of meat sauce, a layer of pumpkin and so on. Finish with meat sauce and evenly distribute spinach on top. Clean and dry bowl.
- To make the bechamel sauce, place 40g butter into the TC bowl and melt for 1 minute, 100C, speed 1.
- Add 40g gluten-free flour and 1 tsp powdered chicken stock and stir for 30 seconds, speed 1.
- Add tsp white pepper, 1 tbsp Worcestershire sauce, and 500g milk. Cook for 6 minutes, 90C, speed 4.
- Pour evenly over the spinach then sprinkle with parmesan and tasty cheese. Bake in preheated oven for 180C for 40 minutes until golden brown.
- Serve with a side salad.
