You heard me right. Lasagne devoid of garlic, onion, gluten and low in lactose that actually still tastes decent. I have run this recipe past some of my nearest and dearest who can be quite fussy eaters, and it’s received a huge tick of approval. Lasagne was one of my long-standing childhood favourite dishes. I would ask mum to make her lasagne for me when I got back from a week at school camp, for my birthday… or for anyone’s birthday really.
I don’t know if it’s traditional or not, but my mum always taught me that the basis to a good lasagne is a good bolognese sauce, which means packed full of veggies, rich in flavour and wet enough that your lasagne doesn’t stay together very well. I went for the basic carrot, zucchini and capsicum combo.
For herbs and spices, we’re looking at Italian herbs like rosemary, thyme, basil and parsley. Paprika gives it a bit of zing, and a good hit of salt and pepper. To add some richness I always add Worcestershire sauce, another piece of classic wisdom bestowed upon me by my mum.
The difficult part is the white sauce. Getting one of these made without using a FODMAP made me a little nervous. Thankfully some of the staples are safe (but are not to be consumed in excess): butter, cheddar cheese. I substituted in low FODMAP flour and almond milk, and it turned out as silky smooth as I remember it should be.
I always incorporate some nutmeg as while. Don’t ask me why… it tastes yummy.
Construct, cook and voila! A lasagne the whole family can enjoy, and that you can eat without dying of abdominal pain afterwards.
- 2 carrots
- 2 zucchinis
- 1 capsicum
- 750 g beef mince
- 1 bottle passata sauce
- 1 dash Worcestershire sauce
- 1 can diced tomatoes
- 4 tbsp mixed Italian herbs
- 80 g butter
- 6 tbsp low FODMAP plain flour
- 3 cups almond milk
- 100 g shredded cheddar cheese
- 1 tbsp nutmeg
- 1 box gluten free lasagne sheets
Preheat the oven to 180 degrees fan forced.
Chop all vegetables and cook in a pan until tender.
Add beef mince and cook until browned.
Add passata, diced tomatoes, Worcestershire sauce, herbs and spices and let simmer on the stove until the white sauce is ready.
In a separate saucepan, melt the butter and then remove the pan from the heat.
Stir the flour into the butter and continue until the mixture is no longer lumpy. Put back on the heat and stir until just bubbling.
Remove pan from the heat and add the milk to the mixture very slowly until all is incorporated.
Put the pan back on the heat and continuously stir until the mixture is silky and thickened. This will take 5-10 minutes.
Remove the pan from the heat again and add cheddar cheese and nutmeg and stir until the sauce is smooth.
To construct your lasagne, first place a layer of the meat sauce on the bottom of a large dish. Then add a layer of pasta, followed by meat sauce. Continue until all the meat sauce has been used and is the uppermost layer.
Top the lasagne with the white sauce.
Place in the oven for 30-40 minutes until a knife can be inserted easily and the top is golden brown.