No Chop Lasagne

One of the most loved meals on the planet. Our version requires no chopping and no tins or processed tomato sauces. And is gluten-free, delicious, & has extra veggies so it's healthy as well

Prep: 5 Minutes

Cook: 1 Hour

This recipe is: Gluten-free, Vegetarian, Vegan

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INGREDIENTS

The meat sauce

• 1 cup Leek Flakes

• 1/4 cup Carrot Granules

• 3 cups Water

• 4 tablespoons Tomato Powder

• 4 tablespoons Tomato Granules

• 2 tablespoons Red Bell Pepper (capsicum)

• 2 tablespoons Dehydrated Onion Chopped

• 2 tablespoons Granulated Garlic

• 1 tablespoon Dried Oregano

• 1 teaspoon Ground Cumin

• 1/4 teaspoon Chilli Powder

• 1/4 cup Olive Oil

• Salt and cracked Black Pepper

• 500 grams of Beef mince

• 1 cup of beef Stock

The White Sauce

• 4 cups of milk

• 8 tablespoons Unsalted Butter

• 8 tablespoons Gluten-free Plain Flour

• 200 grams Grated Mozerella

• 100 grams grated Parisian/Pecorino

• Salt & White Pepper

The rest

• 400 grams Gluten Free lasagne sheets

• extra cheese for the top

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METHOD

The Meaty Part

1. Rehydrate the Leek Flakes and Carrot Granules in a bowl of warm water for 15 minutes. In the meantime make the tomato sauce

2. To make the tomato sauce firstly bring 3 cups of water to the boil in a medium saucepan

3. Add the Tomato Powder, Tomato Granules, Red Bell Pepper (capsicum), Onion Chopped, & Garlic Granules to the boiling water and mix

4. Bring to the boil then turn down to a simmer and cook for 5 minutes

5. Add Dried Oregano, Ground Cumin, & Chilli Powder and cook for a further 10 minutes

6. Add olive oil (if too thick add a little water)

7. Now you have your tomato sauce let's get the meat ready

8. In a fry pan brown off the Minced Beef,

9. Strain the rehydrated Leek Flakes & Carrot granules (discard the water).

10. Add the Leek Flakes & Carrot granules to the browned mince and cook for 3 minutes

11. Now add the mince & vegetable mix to the tomato sauce & add the beef stock and cook for a further 5 minutes.

12. Take it off the heat & season till it's delicious. Next to the Cheese Sauce

The Cheesy Part

1. In a small saucepan bring the Milk to simmer and remove from heat

2. In a medium saucepan melt, Butter then add the Flour and cook on low heat for 4 minutes.

3. Slowly add the milk a little bit at a time stirring continuously until milk is incorporated and sauce is smooth,

4. Bring to the simmer and cook for 4 minutes stirring continuously then remove from heat.

5. Stir in cheese and season. now we are ready to put it together

Put It Together

1. Preheat oven to 180 Degrees Celsius

2. In a large baking dish place a few scoops of the meaty sauce to cover the bottom, ass a layer of lasagne sheets ensuring not to overlap sheets.

3. Place another layer of meaty sauce & cover with a layer of sheets

4. Next a cheesy layer I like to sprinkle a little cheese over the white sauce in this layer then top with another slayer of sheets

5. The next layer should use up the meaty sauce cover with the last layer of lasagne sheets.

6. The last layer is the rest of the cheese sauce, sprinkle over the last of the cheese then cover with baking paper and foil and place in the oven for 25 minutes

7. Remove foil and baking paper and cook for a further 20 minutes or until cheese is golden brown and pasta is cooked.

8. Remove from the oven allow to cool for a moment then you are ready to eat.

9. Enjoy!!

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