Wednesday, May 12, 2010

Traditional Lasagne with a Twist

Just saying the word lasagne makes my mouth water. Whoever created this dish was a genius, in my opinion!

According to Wikipedia, the Italians used the word to refer to the dish in which lasagne was made. Another theory suggests that lasagne might come from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips.

Quite frankly, I don't care where the word came from as long as I still get to eat it, and guess what? I do - Yippee :)

I made this lasagne for three of my girlfriends a few weeks ago and wow, was I shocked to see them devour my gluten free, dairy free, egg free, yeast free version with gusto - and even go back for seconds! I was really happy :) This lasagne officially has the friendship seal of approval.

Meat Lasagne (Dairy Free, Gluten Free, Egg Free, Yeast Free)
(Serves 4 Generously)


Meat Filling:

1 Onion, Diced
500g Good Quality Beef Mince (I use Organic Mince from Woolies)
Half Large Red Pepper, Diced
Half Large Green Pepper, Diced
3 Carrots, Grated
A Few Glugs Vital Soya Sauce
Bunch Thyme
1 400g Tin Tomatoes
1 65g Tin Tomato Paste
2 Teaspoons Xylitol
2 Teaspoons Dried Chilli
Salt and Pepper to Taste
Olive Oil for Cooking

White Sauce:

80mls Olive Oil
80mls (1/3 cup) Corn Starch
2 Cups Soya Milk
Nutmeg to Taste
Salt and Pepper to Taste

3/4 packet Rice and Corn Lasagne Sheets (I bought mine from Fruits and Roots)


Fry onion in a drop of olive oil with a sprinkle of salt until translucent
Add mince meat a little at a time and brown
Add soya sauce, salt and pepper, and thyme and fry for a few more minutes
Add peppers and carrots and fry again
Add tin of tomatoes and tomato paste
Add xylitol and chilli flakes
Add some water to create a nice sauce (about half a 400g tin or more if desired)
Allow to simmer so that flavours can infuse
To create the white sauce add the oil to a pot and add the corn starch, stirring to create a paste
Add the soya milk a little at a time, stirring to prevent lumps, until the desired consistency has been reached (you may need to add a little more or less, depending)
Grate some nutmeg into the white sauce
Add some salt and pepper
Cook the pasta sheets until just under al dente
Layer the meat, white sauce and lasagne sheets in an oven dish until all components have been used up, but make sure you end off with white sauce
Cook in the oven for about 20 minutes, the white sauce should go nice and golden

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