Lasagne is just one of those meals that's the perfect balance of comforting, filling, and delicious!
With this lactose-free version, everyone can enjoy a delicious main of lasagne, regardless of dietary needs.
It has the same comforting flavours, layered with a rich mince chicken bolognese, pasta sheets, and a creamy white sauce. The only difference is it's completely dairy-free!
Everyone can enjoy a delicious classic main of lasagne, regardless of dietary needs!
INGREDIENTS:
for the chicken sauce
2 tbsp olive oil
1 large onion
2 carrots, finely chopped
2 celery sticks, finely chopped
2 cloves garlic, minced or finely chopped
500gr ground chicken
800gr tomato puree
1/4 cup (50g) tomato paste
3 tsp sugar
1 tsp oregano
1 tsp chili flakes
4-5 fresh basil leaves, chopped (or 1 tsp dry basil)
3/4 cup (200 ml) white wine
salt and freshly ground black pepper
For the bechamel sauce
60 gr butter
1/3 cup (40 gr) flour
2 1/4 cup (560 ml) almond or soya milk
1 egg
1/2 tsp nutmeg
salt and freshly ground black pepper
Other
1 1/2 cups, lactose-free cheese, freshly grated
9-12 lasagne sheets
INSTRUCTIONS:
Heat the olive oil in a saucepan or deep frying pan
Add the diced onion, minced garlic, and sugar and cook until soft and translucent
Add the chicken mince, breaking the clumps apart with a spoon, and cook until browned
Stir through the tomato paste, canned tomatoes, vegetable stock, and herbs. Season with salt and pepper
Bring to the boil and then cover and simmer for 15-20 minutes, stirring occasionally
For the bechamel sauce
Place a pot over medium heat and add the butter
As soon as it melts, add the flour and whisk well until it is absorbed
Add the milk in batches, whisking constantly until it comes to a boil
Add 1 egg whisking constantly until it thickens
Remove from the heat and add
Remove from the heat and add the salt, pepper, and nutmeg and whisk more to be absorbed
Assemble the lasagne
Preheat the oven to 180 c degrees
Lightly grease a large baking dish
Spoon ½ cup of the bolognese sauce into the bottom of the prepared dish
Layer with the fresh lasagne sheets and top with 1/4 of the remaining bolognese sauce, 1/4 of the béchamel cream and, 1/4 of the shredded lactose-free cheese
Repeat with the meat, lasagne sheets, cream, and cheese until you have 4 layers, finishing with a cheese layer
Bake in the oven for 30-40 minutes or until cooked through
Leave to stand for 5 minutes before serving
Tips:
1. Good dry white wines to use for this recipe would be a Sauvignon Blanc or Chardonnay
2. If you don't want to use wine, you can add an extra half cup of chicken broth and 2 tsp of either white wine vinegar, or regular white vinegar
3. You can use ground beef, pork, or turkey in this recipe instead of chicken
4. For a vegetarian lasagne you can replace chicken with mushrooms and you get a delicious healthy meal as well
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