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Lactose free Lasagne

Serves: 6 - 8 Preparation time: 2 ½ hours Cooking time: 30 minutes   Being lactose intolerant doesn’t mean you have to miss out on delicious food, this lactose free recipe is an intolerant friendly version ...

INGREDIENTS

For the Bolognese:

  • 1 kg minced beef
  • 30 ml (2 tablespoons) Clover Olive Pride Extra Virgin Olive Oil
  • 1 large red onion, chopped
  • 4 (2 tablespoons) garlic cloves, crushed
  • pinch ground cloves
  • pinch ground cinnamon
  • 10 ml (2 teaspoons) ground smoked paprika
  • 125 ml (1/2 cup) tomato paste
  • 250 ml (1 cup) red wine
  • 1 x 400 g can chopped tomatoes
  • 500 ml (2 cups) beef stock
  • ½ tablespoon brown sugar
  • salt and black pepper, to taste

 

For the creamy sauce:

  • 60 ml (4 tablespoons) Clover Olive Pride Extra Virgin Olive Oil
  • 2 tablespoons flour
  • 1 tablespoon Dijon mustard
  • 1 L (4 cups) Clover Nolac
  • handful fresh thyme, chopped
  • handful fresh rosemary, chopped
  • 4 (2 tablespoons) garlic cloves, crushed
  • salt and white pepper, to taste
  • 12 – 15 quick cooking lasagne sheets (depending on baking tray/oven dish size)
  • 1 cup dried breadcrumbs
  • pinch dried Italian herbs or oregano

Method

For the Bolognese:

  1. Heat a splash olive oil in a large pot.
  2. Brown the mince in batches and set aside, adding more oil to each batch if needed. Get a good colour on the mince for added flavour.
  3. Add some more oil to the same pot and sauté the onions on medium heat until translucent.
  4. Increase the heat and add the garlic, fry for a minute or two.
  5. Add the ground cloves, cinnamon and paprika and fry until fragrant (a minute or two).
  6. Add the tomato paste and cook for 5 minutes.
  7. Add the beef mince and wine, cook on high heat for 10 – 15 minutes, or until wine evaporates.
  8. Add the tinned tomatoes, beef stock and sugar, mix well.
  9. Cook uncovered for at least 1 hour on medium to low heat, stirring every few minutes.
  10. Season well with salt and pepper.

 

For the creamy sauce:

  1. Heat the olive oil in a saucepan on medium heat.
  2. Add the flour and stir with a wooden spoon for 5 – 10 minutes or until cooked through.
  3. Add the mustard, then slowly stir in the milk. When sauce is smooth, add thyme, rosemary and garlic.
  4. Season well with salt and pepper and continue stirring for 15 – 30 minutes or until thickened.

 

  1. Preheat oven to 200 ̊C.
  2. Arrange sauce, Bolognese and sheets in even layers.
  3. Top with breadcrumbs and dried herbs, spray or drizzle with some olive oil and bake for 20 – 30 minutes.
  4. Turn the oven to grill and bake for 5 – 10 minutes or until the breadcrumbs are browned crisp.
  5. Remove from the oven and rest for 5 minutes to allow it to set.
  6. Serve warm with a green salad.

 

TIPS:

  • Make this lasagna vegan by swapping the beef mince for Quorn mince and the beef stock for veggie stock.
  • For a gluten-free version, replace the flour with rice or coconut flour, the lasagna sheets with gluten-free lasagna sheets and the breadcrumbs with gluten-free bread crumbs – and remember to use gluten-free stock.