I should tell you that (because of my aversion to mince), I haven’t cooked lasagne much before.
However, my little people are going through a particularly fussy patch at the moment with dinner, but they love pasta and they love cheese, so I thought this might be a good way of hiding some veggies. And it was a success … Harry, our most hardened veggie hater, ate the entire bowlful without even noticing any of the many types of veggies in it. Woo hoo!!!
There are 2 versions of this dinner, one has mince and other is the vegan option. Both are yummy 🙂
I use these Orgran mini lasagne sheets:
In a large heavy based pan heat
- 2 tbsp garlic olive oil, then add
- 1 choped brown onion and cook til transluscent. Add in
- 1/2 tsp minced chilli and cook for a further minute before adding in
- 500g beef mince. Brown well. Then add
- 400g tin brown lentils, drained and rinsed, then
- 2 tbsp tomato paste,
- 1/2 tsp dried oregano and
- a good splash of red wine. Then, add in
- 1 800g tin of crushed tomatoes and bring to a gentle simmer.
While the meat mix is simmering, in your processor grate the following;
- 2 medium carrots
- 1 large zucchini
- 2 fist sized pieces of pumpkin
Do this for 12 seconds in speed 6 in a thermal cooker.
Then add in;
- 10-12 button mushrooms and
- 2 cups spinach.
And process again until smooth (speed 6, 10 seconds, scrape down and repeat at 10 second intervals until very fine and well combined).
Add this veggie mix to the meat mix on the stove and mix to combine thoroughly. Simmer further while you make the ‘cheese’ sauce.
In a large saucepan, melt
- 1 tbsp Nuttelex, and add to it
- 1.5 tbsp plain GF flour.
Cook the resulting roux, stirring for about 2 minutes. Then using a whisk, mix in 800ml of milk of choice (oat/rice/soy etc) about 200ml at a time. Whisk continuously to avoid lumps. Once milk is completely added, add in
- 2 tbsp nutritional yeast,
- 1/2 tsp salt and
- 1/4 tsp ground black pepper, then cook over medium heat, stirring regularly, for another 5-6 minutes, or until it thickens.
While the white sauce is cooking, dice and steam a small orange sweet potato. Blend this together with a 1/4 cup of the white sauce until smooth and then add the resulting mixture back into the rest of the white sauce and whisk well to combine.
In a Thermal cooker, melt the nuttelex and flour together, 100C, Speed 2 for about 2 minutes. Add the milk through the measuring cup opening in the top, 200ml at a time whilst mixing on speed 3. Add in yeast and seasoning then cook on speed 3, 100C, for about 5-6 minutes. 4. Add in the steamed potato and mix on speed 4, gradually working up to speed 7 until the mixture is smooth.
Grease a large baking dish (I used some spray oil) and place half of the meat and veg mix on the bottom and spread evenly, then cover with the lasagne sheets, followed by half of the ‘cheese’ sauce. Then repeat the layers.
Sprinkle the top with
- 2 tsp nutritional yeast flakes.
Cover in foil and bake in a preheated moderate oven for about 45 minutes, until the pasta sheets are soft and the topping is golden and bubbbling.
*If you are making the vegan version of this dish, simply replace with mince with triple the previous quantity of mushrooms (sliced and cooked in place of the meat, instead of processed with the other veg) and use a large tin of 4 bean mix at the same time.
This made enough for 2 meals for all of our family plus a good sized lunch leftover.