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How to Cook Gluten Free Lasagne

How to Cook Gluten Free Lasagne

Readers of my blog will know I am a firm believer in eating less grain-based products such as bread and pasta. The problem when introducing people to this way of eating is the concern they experience when they realise they can’t eat some of their usual foods – it’s as if they are so reliant on these foods as staples that they don’t think outside of this grain-sphere! With recipes like this gluten free lasagne I am trying to show readers you can still eat amazing food without grains.

To help people adjust to a new low-gluten way of eating, I teach them to cook their usual meals in a step by step way, but replace the grain-based ingredients with a healthier alternative. This gluten free lasagne uses leek instead of pasta – far healthier!

Ingredients

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  • Minced beef
  • Beef stock
  • Worcester sauce
  • Chopped tomatoes
  • Sun dried tomatoes
  • Extra mature cheddar
  • Bacon
  • Garlic
  • Onion
  • Carrots
  • Leek

How to Guide

  • Chop the garlic, onions and carrots and sweat together in a little oil on a low heat.
  • Cut the bacon into thin strips and add to the pan.
  • Increase the heat and add the beef and cook until brown.

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  • When the meat has browned, add the tin of chopped tomatoes.
  • Save the tin, and fill it to the top with beef stock and add to the pan – this provides extra moisture to the dish.

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  • Fill the tin with the beef stock….

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…and add to the pan for the extra liquid an seasoning.

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  • Bring the pan to the boil to help really cook the vegetables and soften the meat further.

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  • Chop a few sun dried tomatoes into small chunks and add to the pan.

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  • When the tomatoes are added, bring the pan down to a simmer and allow the most of the liquid to evaporate (leek doesn’t have the absorbent properties of pasta, so the sauce has to be much drier to prevent the dish being too liquid).
  • When the mixture has reached the desired consistency, layer the dish you will use the bake it in.
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  • Split the leek layers lengthways and place on top of the meat. This is your pasta replacement.
Gluten free lasagne, www.hoylesfitness.com, lasagne, low carb, low starch, weight loss, nutrition, gluten free
Gluten free lasagne, www.hoylesfitness.com, lasagne, low carb, low starch, weight loss, nutrition, gluten free
  • Add the next layer of meat on top of the leeks.
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  • Top with another layer of leeks…
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  • At this point, I added a new ingredient (and it worked a treat!). I spread a layer of cream cheese (with chives) over the leeks before adding the cheddar. This was a last minute thought as I wanted the leeks to be better ‘protected’ against the heat of the oven.
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  • Top this with a decent layer of cheddar cheese…
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  • Bake this in the oven for 30 minutes at 180 degrees centigrade until golden on top.
The finished product…amazing gluten free lasagne!
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The only thing to consider with this dish is the direction of the leeks. I laid them longways across this dish, and served it by splitting the meal along the length of the leeks. If you want a smaller portion, consider cutting the leeks into shorter lengths as they are very difficult to split in half with just a spatula!
Although there looks like a lot of steps with this dish, the workload is actually pretty low. I just made it idiot proof with a step by step guide. It can be done in less than an hour and tastes amazing!
Give it a try. It’s another low carb, gluten free meal for your list, and contributes 4 vegetables to your daily target! Add peas to the sauce mixture and hit all 5 in a day!

 

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HoylesFitness

Owner of www.hoylesfitness.com. Personal Trainer, Father and fitness copy writer. Working hard making the world fitter and healthier!

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