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!
- Minced beef
- Beef stock
- Worcester sauce
- Chopped tomatoes
- Sun dried tomatoes
- Extra mature cheddar
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.
- 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.
- Fill the tin with the beef stock….
…and add to the pan for the extra liquid an seasoning.
- Bring the pan to the boil to help really cook the vegetables and soften the meat further.
- Chop a few sun dried tomatoes into small chunks and add to the pan.
- 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.
- 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.
- Bake this in the oven for 30 minutes at 180 degrees centigrade until golden on top.