Dairy free lasagne
Hubs was complaining the other week because he had the shittiest lasagne for lunch which looked like it was mainly pasta, no meat...
So I decided to play the good wife and make him a proper lasagne (with meat) for Sunday dinner... which is a challenge as I'm dairy and egg free! But in actuality it's pretty easy to make a dairy free white sauce with all the fab alternatives in the shops now... so here's what I did.
Ingredients
Lasagne sheets (2 packs and make sure they aren't egg pasta!)
Dairy free cheese (I used Sainsbury's own brand free from cheddar style cheese)
For the red sauce:
500g of beef, lamb or quorn mince if you're vegan
1 tin of chopped tomatoes
1 onion
2 cloves garlic
Oregano
Basil
Salt
Pepper
Tbsp of sugar
For the white sauce
4 tbsp of Vitalite or alternative dairy free margarine
4 tbsp of plain flour
Koko coconut milk or any alternative milk
Chop up the onion and garlic. In a pan add a little vegetable oil and fry off the onion and garlic until translucent. Add the mince and fry until brown. Add tin of tomatoes and the rest of the herbs, salt and pepper and simmer for at least half an hour.
Ok another pan, add the flour and margarine on a low heat. Stir until you get a dough ball. Add a tbsp of the koko milk and stir until absorbed. Repeat, adding a tiny amount of milk at a time, continually stirring, until you have a thick glossy sauce which coats the back of the spoon. Don't make it too runny or it won't sit nicely on the pasta sheets.
Lay a layer of pasta sheets on the bottom of an oven proof dish. Spoon over enough red sauce to cover. Add a layer of pasta sheets to cover the red sauce. Then add enough white sauce to cover the pasta sheets. Repeat pasta, red sauce, pasta, white sauce until all the sauces are gone. Finish with a top layer of white sauce and cover with grated dairy free cheese.
Put in the oven at gas mark 6 for 40-45 mins or until a knife comes out the centre of the lasagne hot.
Tadaa! Dairy and egg free lasagne (vegan if you don't add meat!).
So I decided to play the good wife and make him a proper lasagne (with meat) for Sunday dinner... which is a challenge as I'm dairy and egg free! But in actuality it's pretty easy to make a dairy free white sauce with all the fab alternatives in the shops now... so here's what I did.
Ingredients
Lasagne sheets (2 packs and make sure they aren't egg pasta!)
Dairy free cheese (I used Sainsbury's own brand free from cheddar style cheese)
For the red sauce:
500g of beef, lamb or quorn mince if you're vegan
1 tin of chopped tomatoes
1 onion
2 cloves garlic
Oregano
Basil
Salt
Pepper
Tbsp of sugar
For the white sauce
4 tbsp of Vitalite or alternative dairy free margarine
4 tbsp of plain flour
Koko coconut milk or any alternative milk
Chop up the onion and garlic. In a pan add a little vegetable oil and fry off the onion and garlic until translucent. Add the mince and fry until brown. Add tin of tomatoes and the rest of the herbs, salt and pepper and simmer for at least half an hour.
Ok another pan, add the flour and margarine on a low heat. Stir until you get a dough ball. Add a tbsp of the koko milk and stir until absorbed. Repeat, adding a tiny amount of milk at a time, continually stirring, until you have a thick glossy sauce which coats the back of the spoon. Don't make it too runny or it won't sit nicely on the pasta sheets.
Lay a layer of pasta sheets on the bottom of an oven proof dish. Spoon over enough red sauce to cover. Add a layer of pasta sheets to cover the red sauce. Then add enough white sauce to cover the pasta sheets. Repeat pasta, red sauce, pasta, white sauce until all the sauces are gone. Finish with a top layer of white sauce and cover with grated dairy free cheese.
Put in the oven at gas mark 6 for 40-45 mins or until a knife comes out the centre of the lasagne hot.
Tadaa! Dairy and egg free lasagne (vegan if you don't add meat!).
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