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Lasagne (GF/DF)



Feeds 4-6 people


Ingredients:


Filling:

½ leek

1 carrot

1 courgette

½ large or 1 small kumara

1 tbsp olive oil

500g mince beef

Salt, pepper, 1 tsp herbs

1x 400g tinned tomatoes

100ml water, optional


Sauce:

1 ½ cups cashew nuts

2 ½ cups hot water

¾ cup cold water

Juice of half a lemon

1 tbsp almond milk

2 tbsp nutritional yeast

Salt, pepper

100g pasta sheets – I like gluten-free lasagne sheets and tend to choose a green lentil based option rather than a rice/corn option, as the protein content is far higher (in New Zealand, you can find green lentil lasagne as part of the Explore Cuisine range)


Method:

1. Preheat oven to 180 deg C

2. Place raw cashews and 600ml of water in a pan and boil for 10 mins

3. Meanwhile, finely chop the vegetables (I use a food processer for ease)

4. Add olive oil to large pan and brown the meat

5. Add the chopped vegetables and cook for a few minutes

6. Add tinned tomatoes and additional 100ml water if needed

7. Season and simmer for 20 minutes

8. Drain the cashew nuts and add them to a blender along with 200ml of water and lemon juice

9. Blend on high power until it becomes a creamy sauce, scraping the sides as you go

10. Add almond milk, nutritional yeast and seasoning, and blend again

11. Layer the lasagne and sauces in the dish (approx. 15cm x 20cm) – meat/pasta/sauce/meat/pasta/sauce

12. Pop in the oven and bake for 40-45 mins, covering with foil after 30 mins so it doesn’t over-brown.

13. Either freeze leftover meat sauce or use in another meal with pasta.