Soak:

12 gluten free lasagna sheets in cold water

Keeping them separated using wire trays under water

 

Meat Sauce

Chop veggies finely:

2 small          Carrots

1 large           Onion

1 cup             Celery leaves

2 cloves         Garlic (crushed)

 

Sauté in olive oil:

500 grams  Minced beef or lamb

with chopped veggies

Add:

1 tsp  Oregano, Parsley & Basil

1/4 tsp   Rosemary & Thyme

1/4 tsp   Ground cloves

1 tsp      Chicken stock

1 tsp       Sweet paprika

1 tbs     Ajvar (optional)

Salt & Pepper to taste

 

Add liquids:

1/2 glass  Red wine (or a little Balsamic vinegar)

1 cup   Beetroot juice

2 cups  Water

Simmer for 10 minutes

 

DO NOT thicken meat sauce !

 

​

CHEESE SAUCE

MIX in a nonstick pan:

1 cup   Sticky rice flour (or corn flour)

2 cups    Almond milk (or milk)

 

Add to same pan:

1 large    Knob of butter

2 cups     Strong cheddar cheese

1/2 tsp    Vegeta (or pinch of salt)

1/2 tsp    Garlic powder

 

Bring to a slow simmer:

Stir constantly until cheese is melted

sauce is thick and smooth

Remove from heat!

 

LAYER THE LASAGNA

Greece a deep oven-proof pan

1. lay 4 sheets of pasta (overlapping)

2. Spread half the meat sauce over pasta

3. Blob 1/3 of cheese sauce over meat layer

Repeat 1.2.3.

Finish with a layer of pasta

Spread cheese sauce on top

 

Place in oven and bake for 45 minutes (240°c)

Lasagna will puff up to a golden brown

​

Garnish with chopped parsley

​

Serve with

Green peas

Salad

Coleslaw

 

This recipe will keep for two days in fridge

It can be reheated in microwave oven

​

​