RECIPE; Gluten, wheat, dairy, egg, soy free lasagna

Gluten free
Wheat free
Dairy free
Egg free
Soy free

To start with I’ll say you can do this either with zucchini slices as the lasagna sheets (or another similar vegetable – eggplant for example) or you can use Orgran lasagna sheets

I alternate between what I feel like, the vege option is a bit healthier but the Orgran sheets are exceptionally nice… I just find the store that sells them isn’t the most convenient for me to always get to

You will need:
500g mince
1 onion
2 garlic cloves
Olive oil
Barilla bologanise or red wine and vinegar sauce
250mls Rice milk
2 tbs nuttelex
3 tbs gluten free flour (I use orgran as well this is sold at Coles – whereas the lasagna sheets are not)
Then Orgran lasagna sheets or two large zucchinis/eggplants

1. Brown onion and garlic then add mince to cook, once cooked add the Barilla sauce.
2. You may also add extra veggies if you’d like for example grated carrot, celery, extra zucchini, whatever you like as long as it’s natural and allergen free.
3. Leave it to simmer for at least an hour.
4. Preheat oven to 180 degrees.
5. Prepare dairy free bechamel sauce by melting the nuttelex in a saucepan, once melted, stir in the plain flour then add the rice milk. Use a whisk and continously stir until just boiling and it has become thick. You might have to play a bit with it for desired consistency but the playing component really needs to be at the beginning by adding more nuttelex and flour, if you add flour later on it will be very hard to remove the lumps so you are better of to start out too thick and add more milk than vice versa.
6. Construct lasagna; one row of your lasagna sheet of choice, then meat, then bechamel sauce, layering as much as you can but keeping in mind to finish it off with bechamel sauce on top.
7. Cook for 45 mins – keeping an eye on.

Pro tip: if you use the orgran lasagna sheets, the instructions may not say to pre cook, however I always do by soaking them in boiling water for 3-5 minutes before constructing the lasagna.

A further pro tip is the lasagna tastes even better if you construct it the day before you bake it as the flavours really soak in the sheets become beautifully soft and flavoursome.


Disclaimer: I am not making any recommendations, just listing what I have used in the past and you must rely on your own observations and enquiries regarding the ingredients that you use to cook these meals as ingredients in pre-packaged items can change without notice. As a precaution I read every single label every single time I purchase it.

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