Lucas's Dairy Free Lasagna

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 400 g beef mince
• 1 onion, small and chopped
• 1 carrot, grated
• 1 courgette, grated
• 1 tablespoon quinoa, grains
• 1 garlic clove, finely chopped
• 1 tablespoon olive oil, extra virgin
• water
• 1/4 teaspoon vegeatble instant bouillon granules, i use rapunsel organic vegeatable bullion
• 2 sprigs parsley, finely chopped
• salt, to taste
• 16 rice & corn lasagna sheets, orgran mini sheets
• 1 1/2 cups rice milk
• 2 dsp cornflour
• 1 bay leaf
• 1/4 teaspoon salt
• breadcrumbs, gluten free (optional)

Recipe

• 1 heat the olive oil, add the chopped onion, quinoa, garlic, grated carrot and courgette. fir fry until softened and the onion is clear.
• 2 add the mince and parsley and stir until browned.
• 3 add about 3/4 cup of water and stock powder. cook about 15 - 20 minutes. add salt as required. the mixture should be very moist with obvious liquid remaining in the pan. this liquid gets absorbed by the pasta sheets when baking the lasagna.
• 4 make the sauce by heating the rice milk with a bay leaf in a saucepan, reserving 1/4 cup of rice milk.
• 5 remove milk from stove top, remove the bay leaf.
• 6 mix the cornflour into the 1/4 cup of rice milk making sure there are no lumps. stir into the heated rice milk and return to stove top. stir continuously until thickened. remove from heat.
• 7 assemble the lasanga. pour a couple of tablespoons of meat mixture into dish. cover with 8 rice & corn lasagna sheets. pour in half the meat mixture, then half the sauce. repeat with meat sauce, pasta sheets and lastly the remainder of sauce.
• 8 sprinkle with breadcrumbs.
• 9 cover with foil. bake at 17 degrees c until cooked. approximately 25 - 35 minutes.