Lucas S Dairy Free Lasagna Recipe

Ingredients for Lucas S Dairy Free Lasagna

• Beef Mince
• Onion
• Carrot
• 1 medium zucchini (courgette), grated
• 1/2 cup quinoa
• Garlic Clove
• 2 tablespoons olive oil
• 3/4 cup water
• Instant Bouillon Granules
• 1/4 cup chopped fresh parsley
• Salt to taste
• Lasagna Sheets
• 2 cups rice milk
• 2 tablespoons cornstarch (cornflour)
• 1 bay leaf
• 1/4 cup breadcrumbs

How to Make Lucas S Dairy Free Lasagna

1. 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).
2. Add ground meat and parsley. Cook, breaking up the meat with a spoon, until browned (about 8-10 minutes).
3. 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.
4. In a separate saucepan, heat rice milk and bay leaf over medium heat. Simmer for 5 minutes.
5. 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.
6. 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).
7. Preheat oven to 170°C (340°F).
8. Spread a thin layer of the meat mixture in the bottom of a small baking dish.
9. Layer 4 rice and corn lasagna sheets over the meat mixture.
10. Spread half of the remaining meat mixture over the pasta, followed by half of the white sauce.
11. Repeat layers with remaining meat mixture, pasta sheets and white sauce.
12. Sprinkle breadcrumbs evenly over the top.
13. Cover the baking dish with foil.
14. 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.
15. Let cool slightly before cutting into 8 servings. Excellent served cold or at room temperature!