Prep time: 25 mins
Cooking time: 85 mins
Total time: 1hr 50 mins
Ingredients (SERVES 4-6)
For the Lasagne layer
2 tbsp Garlic infused oil
750g lean beef mince
520g, (2 jars) of Slightly Different Foods of Tomato & Basil Sauce or Bolognese
For the white sauce
50g Gluten Free Low FODMAP plain flour
650g Hot rice milk
50g cheddar cheese finely grated
Salt and freshly ground black pepper
For the lasagne
12 Gluten free lasagne sheets
75g Cheddar cheese, grated
For the Meat
Heat oil in a large frying pan on a low heat.
Cook the mince for 10 minutes or until browned all over.
Add the SDF sauce, stir and simmer for 10 minutes. Leave to one side.
For the white sauce:
Boil the rice milk. Leave to one side.
Melt the butter in a saucepan. Add the flour and cook over the heat until the mixture is of a dough consistency.
Gradually whisk in the hot milk, whisking until thickened.
Add the cheese and season well with salt and pepper.
For the lasagne:
Soak the pasta sheets in boiling water for 5 minutes and place sheets individually on a board.
Put one third of the meat sauce in the base of an ovenproof dish.
Spoon one third of the white sauce on top & add a layer of lasagne sheets & season.
Spoon half of the remaining meat sauce on top and then half of the white sauce.
Add another layer of lasagne sheets on top, then add the remaining meat sauce and remaining white sauce.
Sprinkle over the cheddar cheese.
Preheat the oven temperature to 200C/400F/Gas 6.
Cook in the middle of the oven for about 45 minutes- or until golden brown on top.
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.
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