Wholesome Family Lasagne

Serves 4

GLUTEN FREE | NUT FREE

Ingredients

Ragu

• 1 Tbsp avocado oil 

• 1kg beef mince 

• 500g pork mince 

• ½ butternut pumpkin (peeled and sliced into ½ moon shapes) 

• 1¼ cup diced celery 

• ½ cup diced carrot 

• 1¼ cup diced onion 

• 1 sprig rosemary (finely chopped) 

• 1 sprig fresh rosemary

• 1 tsp mixed herbs 

• 3 garlic cloves (minced) 

• 4 Tbsp tomato paste 

• ⅓ cup red wine 

• 400g crushed canned tomatoes 

• ⅓ cup tomato passata 

• salt and pepper to taste

  Béchamel sauce

• 1 cup almond milk 

• 2 bay leaves 

• 3 Tbsp vegan butter 

• ½ cup gluten free plain flour (sifted)

• ¼ tsp ground nutmeg

• ⅓ cup vegan parmesan 

• salt and pepper to taste 

  Topping

• ⅓ cup vegan parmesan 

• ¼ cup vegan cheddar or vegan ricotta

  8 gluten free lasagne sheets

Method

Beef Ragu

1. In a medium saucepan, bring water to a boil and add in the pumpkin slices. Cook the pumpkin until you can poke a fork in them, drain and set aside

2. In a large fry pan, heat avocado oil then and add carrot, onion, and celery to the pan. Lightly fry until the vegetables begin to brown. Add the garlic and the chopped rosemary then fry for a further 2 minutes. Remove from the pan and set aside

3. Heat a drizzle of avocado oil in the large fry pan and add in the beef mince and cook until browned. Remove and set aside, repeat this step with the pork mince

4. Heat a large saucepan on medium-high heat, once hot add the vegetables, pork mince, beef mince, and tomato paste then cook for 2 minutes 

5. Add the red wine to deglaze the pan, cook for 4 minutes to burn off the alcohol and intensify the flavours

6. Add in tomato passata, crushed tomatoes, the sprig of rosemary and reduce heat to medium-low for 5-10 minutes so the sauce thickens. Season with salt and pepper then set aside

Béchamel Sauce

1. Heat a small saucepan on medium-low heat, place almond milk and bay leaves in then heat until warm and set aside

2. In a medium saucepan on medium heat, melt vegan butter. Add gluten free flour then, using a wooden spoon, mix quickly so a thick paste forms. This is called a roux

3. Remove the saucepan from the heat and add a little of the heated almond milk and whisk vigorously. Return to the heat and repeat this process

4. Remove from the heat, then add nutmeg, vegan parmesan, salt and pepper to taste

1. Assemble

2. Preheat oven to 190ºC and grease a large lasagne dish with avocado oil 

3. Place a layer of gluten free lasagne sheets on the bottom, be careful not to overlap the sheets of pasta as it may not cook as well

4. Add a layer of ragu, followed by a layer of pumpkin slices, followed by a layer of vegan ricotta (if using), and then a layer of bechamel. Repeat this process until you have reached the top of your dish

5. The top layer should be the bechamel, ensuring all the sauce covers the top evenly

6. Sprinkle the vegan cheeses on the top and give it a good crack of salt and pepper to finish

7. Place in a preheated oven for 40 minutes or until the top has gone golden brown *if you're worried that the lasagne is cooking too long without going brown, pop under the grill to finish*