Ingredients for Lucas's Dairy Free Lasagna
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How to Make Lucas's Dairy Free Lasagna
- Heat olive oil in a large skillet over medium heat. Add onion, quinoa, garlic, carrot, and zucchini. Sauté until softened and onion is translucent (about 5-7 minutes).
- Add ground meat and parsley. Cook, breaking up the meat with a spoon, until browned (about 8-10 minutes).
- Stir in water and stock powder. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until most of the liquid is absorbed. Season with salt to taste.
- In a separate saucepan, heat rice milk and bay leaf over medium heat. Simmer for 5 minutes.
- Remove from heat and discard bay leaf. In a small bowl, whisk together cornstarch and 1/4 cup of the warm rice milk until smooth.
- Gradually whisk the cornstarch mixture into the remaining rice milk in the saucepan. Return to medium heat and cook, stirring constantly, until the sauce thickens (about 2-3 minutes).
- Preheat oven to 170°C (340°F).
- Spread a thin layer of the meat mixture in the bottom of a small baking dish.
- Layer 4 rice and corn lasagna sheets over the meat mixture.
- Spread half of the remaining meat mixture over the pasta, followed by half of the white sauce.
- Repeat layers with remaining meat mixture, pasta sheets and white sauce.
- Sprinkle breadcrumbs evenly over the top.
- Cover the baking dish with foil.
- Bake for 25-35 minutes, or until heated through and bubbly. Remove foil during the last 5 minutes to allow the top to brown slightly.
- Let cool slightly before cutting into 8 servings. Excellent served cold or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
6g
Fat
20g
Carbs
1g
