I have to laugh when I think about how my lasagne has changed over the years to mirror my health journey… It went something like this:
– 1994: Regular homemade lasagne, sauce made with milk and white flour, lots of cheese, a packet of dried tomato soup added to the bolognese sauce for flavour, and wheat-based lasagne sheets.
– 1996: A spinach layer is added to my lasagne to make it ‘healthy’. And the white sauce is made with soy milk. (I was so proud of that spinach-soy lasagne!😝)
– 2000: No more wheat pasta – lasagne now made with homemade organic spelt lasagne sheets. (I milled my own flour with an ancient stone-grinder, mixed the dough by hand, and the kids helped roll the pasta through the pasta maker). Sauce flavoured with fresh herbs, tomato paste, a little honey and vinegar… no more packet mixes! And sometimes it’s a meat-free lasagne with lentils instead of mince.
– 2004: Thermomix arrives in our home – pasta dough is made from either spelt or buckwheat (milled and made into a dough in thermie), with lots more veggies in the bolognese sauce (finely chopped and cooked in thermie).
– 2005: No more soy milk (phew!), now the white sauce is made with homemade rice or almond milk in thermie, and thickened with cornflour or arrowroot. Cheese on top.
– 2006: Lasagne becomes completely gluten free and dairy free. Either homemade buckwheat pasta, or store-bought gluten-free pasta (because… four small children!!). No cheese on top but some savoury yeast flakes added to the white sauce to make it ‘cheesey’.
– 2014: We begin GAPS to heal our gut issues, so no starchy foods for three years… I swap pasta for thin slices of steamed pumpkin, and the white sauce is made from activated almond milk, and thickened with gelatine instead of starch.
– 2017: We can now handle some dairy (yay for GAPS!!), so the cheese is back on top (wooooo, it’s been years!!)
– 2018: We have reached the epitome of our lasagne journey!!! (Ha ha!) Whole food starches are back in moderation as part of the diet, and we have discovered the most delicious grain-free pasta EVER, made from the Grain-Free Dough from our Life-Changing Food cookbook!
*** Happy dance, happy dance!!! ***
Ha ha, can you relate to our lasagne journey?😁
As you may have noticed on social media during the last year, thousands of people are absolutely loving our grain-free dough recipe. This recipe is one that Fouad developed for his Sydney restaurant, Chic Pea – and he kindly shared it with us all in Life-Changing Food. It has been a hit from day one of our cookbook release – the first recipe from the book to go crazy on Facebook was the sausage roll recipe made with this dough!
Recently a friend of ours made the Paleo/sweet potato version of the dough, rolled it really thin, and used it instead of pasta in her lasagne – and raved about the results. We tried it, tested it on some friends, and they all raved too! So we’ve decided to share our lasagne recipe with you all. We hope you enjoy it. And please share with us your own variations to make it keto, vegetarian, egg-free, or whatever you come up with!
Note: You’ll need the recipe for the dough from our Life-Changing Food cookbook for this lasagne recipe,
OR you can buy it pre-made (see below), or use your preferred lasagne sheets.
This dough is our go-to when we want buns, flat bread, pies, sausage rolls, pizza bases, pastry… and lasagne noodles! And the exciting news is, you can now buy it as a pre-made, grain-free pastry – rolled out and frozen – from Primal Alternative! Woooooooooo!!!! So on those days where you just don’t have time to make dough/pastry, you may be able to buy it locally instead. (Check out the stockists here on the Primal Alternative website.)
Free eBook: You can find more recipes using this dough/pastry in our downloadable Grain-Free Pastry ebook!
A grain-free lasagne using our incredible pastry from Life-Changing Food.
Assembling and Baking:
Tips for Conventional Method:
Storage: Store in fridge for up to 3 days, or in freezer for up to 6 months.