Chef's Lasagne

Make or buy lasagne pasta sheets. I make my own gluten free pasta. If gluten or dairy free simply swap out for gluten or dairy free ingredients. I use oat milk in the becamel sauce and coconut cream in the becamel sauce and use Nutritional Yeast to add cheese flavour. I actually add a bunch more veges to the 'meat sauce' than the recipe like chopped spinach, capsicum, courgettes, carrots. I also layer mushroom, eggplant and whatever else I feel like. It's a great way to hide veges. 😉

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Gently fry celery, onion and bacon in butter until onion softens and bacon's starts to brown.

Step 2

Add Mince and garlic and cook for 10 minutes until beef has browned.

Step 3

Add chopped tomatoes, wine, herbs, pepper, stock, puree and bay leaf.

Step 4

Simmer uncovered for at least 40 minutes, stirring occasionally.

Step 5

Stir in the 2 tsp of flour to emulsify the oils and thicken the sauce.

Step 6

Put the cloves and bay leaf into a small pot and heat gently until milk simmers

Step 7

Remove the bay leaf and cloves and set aside

Step 8

In a clean pot heat butter over a low heat then add the flour and stir to form a paste

Step 9

Stir over a low heat for 2 minutes

Step 10

Slowly pour in the heated milk, whilst whisking.

Step 11

Bring to a simmer, stirring occasionally to form a thick sauce.

Step 12

Add salt to taste

Step 13

Once simmering, add the cream and heat until it nearly simmers again

Step 14

Remove from heat and season to taste

Step 15

Preheat the oven to 200 degrees celcius

Step 16

Spread a layer of meat sauce on the bottom of dish.

Step 17

Cover with lasagne sheets

Step 18

Spread with a layer of bechamel sauce and sprinkle of Parmesan cheese

Step 19

Repeat these layers 3 or 4 times. Finishing with parmesan.

Step 20

Top with a sprinkle of dried herbs and black pepper

Step 21

Put in the oven for 15-25 minutes to heat through and brown.

Step 22

Remove and allow to 'set' for at least 5 minutes if you can wait that long