We all have our favourite recipes, our ‘go-to’ comfort ones that the family request time and again. Well, lasagne is one of these recipes. The whole family love it!
Unfortunately, as Callum has allergies to tomato, egg, dairy and wheat (as well as all the others!) it makes it quite difficult to pull off a lasagne dish, that actually looks and tastes like it should.
I have experimented with a number of different gluten-free pasta, lasagne sheets included, and just didn’t like the rubbery type texture that they had.
Then I came across the Newburn Bakehouse by Warburtons, specifically their gluten-free, egg-free, dairy-free white square wraps!
Well, what can I say other than wow! They are fab, and so incredibly versatile, I just wish I had found them sooner! I have a number of recipes I have created using them, but for now, I shall share my lasagne dish that the whole family wolfed down….. proof enough that the taste and look was spot on!
You will need:
- 500g pack of minced beef
- 1 onion – peeled and chopped
- 1 tbsp olive oil
- 1 garlic clove – crushed
- Handful of mushrooms – washed and sliced
- 500g ‘nomato’ sauce
- Pinch of mixed herbs
- 1 tbsp Worcestershire sauce
- 200ml organic beef stock
- Pack of Newburn Bakehouse white square wraps
- 50g dairy-free butter
- 2 tbsp gluten-free flour (I used Dove’s)
- 350ml dairy-free milk (Oatly, Koko, Soya etc are all suitable)
- 1 tsp English/ Dijon mustard
- Salt and pepper to taste
Preheat the oven to 180c/ 360f and grease a roasting dish.
In a large saucepan, add the onion and olive oil and gently fry over a medium heat for around 5 minutes until the onion starts to soften. Remember to stir frequently to prevent the onion from sticking.
Add the garlic and continue to fry for 1 minute. Then add the mushrooms and fry for a further 1-2 minutes until they start to soften.
Break up the beef mince and place in the saucepan, and fry for 6-8 minutes, stirring regularly until browned.
Add the nomato sauce, mixed herbs, Worcestershire sauce and beef stock to the saucepan and stir well before leaving to simmer for 20 minutes, to enable all the flavours to fuse.
Meanwhile, you can make the roux.
In another saucepan, add the dairy-free butter and melt over a medium heat.
Add the flour to the saucepan and stir into the melted butter.
Remove from the heat, and slowly add the dairy-free milk, stirring continuously to avoid lumps.
Place the saucepan back on the heat, and slowly bring to the boil, stirring continuously.
When the liquid thickens to desired consistency, remove from the heat and stir in the mustard and a pinch of salt and pepper.
To assemble the lasagne:
Place a layer of Bolognese in the bottom of the roasting dish, then a layer of wraps, then pour over 1/3 of the roux. Repeat until you have 3 layers of each.
Put in the oven and cook for around 20-25 minutes, until the top layer is bubbling and golden in colour.
Remove from the oven, and leave to cool slightly before serving.
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