Gluten free meat lasagne
Prep time:
Cook time:
Total time:
Serves: 6
- 1 lb beef
- 1 lb pork
- 2 small diced onions
- 6-10 cloves of garlic depending on your taste
- 1 28 oz can crushed tomatoes
- 1 28 oz can diced tomatoes
- 1 TBLS dried basil
- 1 TBLS thyme
- 2 sticks diced celery
- 2 large diced carrots
- 2 bay leaves
- Bechemel:
- 2 cups milk
- 2 TBLS brown rice flour
- ½ cup grated cheddar
- ½ tsp nutmeg
- Prewashed dryed spinach
- 1 cup grated mozzarella cheese
- Add diced onions and garlic to a hot dutch oven or large pot with a little olive oil
- Add in diced carrots and celery and brown
- Add pork and beef and cook until browned
- Add basil, thyme,bay leaves and salt and pepper
- Add 1 28 fl oz san marzano tomatoes(if you can find them)
- Add 1 28 fl oz crushed tomotoes
- Simmer sauce for at least an hour until flavours blend.
- Season to taste and set on low
- Prepare bechemal as listed heating 2 cups of milk adding 2 TBLS brown rice flour
- Whisk until thickened
- Add salt, pepper and nutmeg or other seasonings to taste along with ¼ cup grated cheese until melted
- Set aside bechemal to cool
- Use a large lasagne pan that serves 6
- To prevent sticking to bottom of the pan, add a layer of sauce to the bottom of dish and then a layer of oven ready brown rice noodles
- Add another layer of sauce followed by a third of cream sauce poured evenly over
- Add a layer of spinach and repeat noodles, meat, sauce and spinach
- Depending on how deep your dish, you might just have room for another layer of noodles, then meat and sauce followed by the top layer of grated cheese
- Cover with foil and bake in middle rack at 400 degrees for 60 minutes.
- Remove foil about 25 min before ending so the top is browned nicely
- Remove from oven and let rest for 15 minutes until serving.
Recipe by Hand Made Health at http://handmadehealth.net/gluten-free-meat-lasagne/
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