Try this allergy-friendly version of a favourite Italian classic.
Ingredients
- 1 cup (150g) chopped vegetables (see note)
- 2 cups tomato passata
- 2 teaspoons olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon finely chopped fresh rosemary leaves
- 500g lamb mince
- 2 tablespoons tomato paste
- 400g butternut pumpkin, peeled, seeded, cut into 1cm cubes
- 1/3 cup gluten-free cornflour
- 3 cups milk
- 180g cheddar, grated
- 1 1/2 x 200g packets gluten-free lasagne sheets
Method
- Step 1Place vegetables and passata in a food processor. Process until smooth. Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and rosemary. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring, with a wooden spoon to break up mince, for 8 to 10 minutes or until browned. Add tomato paste. Cook for 1 minute. Add vegetable mixture. Bring to the boil. Reduce heat to medium. Simmer for 15 minutes or until thickened. Season with pepper.
- Step 2Meanwhile, place pumpkin on a microwave-safe plate. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 3 to 4 minutes or until just tender.
- Step 3Place cornflour in a saucepan. Add 1/4 cup milk. Stir to form a smooth paste. Gradually add remaining milk, stirring to combine. Cook over medium heat, stirring constantly, for 10 minutes or until thickened. Stir in 1 cup cheese.
- Step 4Preheat oven to 200C/180C fan-forced. Grease a 7cm-deep, 20cm x 30cm (base) baking dish. Arrange one-third lasagne sheets over base. Top with half the mince, half the pumpkin and 1/3 cup cheese sauce. Repeat. Top with remaining lasagne sheets. Spread with remaining cheese sauce and top with remaining cheese. Bake for 40 minutes or until tender. Stand for 5 minutes. Serve.
- High fibre
- Low carb
Nutrition
4305 kj
Energy
44g
Fat Total
22g
Saturated Fat
10g
Fibre
59g
Protein
140mg
Cholesterol
623.26mg
Sodium
26g
Carbs (sugar)
94g
Carbs (total)
All nutrition values are per serve
Notes
Tip: We used a mix of mushrooms, carrot, zucchini and frozen peas. When preparing allergy-friendly recipes, it is still important to read all food labels thoroughly to ensure there is no trace of allergens.
- Author: Kim Meredith
- Image credit: Andrew Young
- Publication: Super Food Ideas
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