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Quirky Cooking

Grain-Free Lasagne

QuirkyJo by QuirkyJo
August 9, 2018
in Book, Dairy Free, Dinners, Favourites, Gluten Free, Grain Free, Health, Nut Free, Paleo, Sauces, Thermomix, Wholefood
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Grain-Free Lasagne, Quirky Cooking
Grain-Free Lasagne

Lasagne is a comfort food that pretty much everyone adores. You’ll notice that when someone changes their diet to eat gluten free, grain free, dairy free, vegetarian, vegan, paleo, GAPS, keto… whatever it is… they madly search for a substitute for their beloved lasagne!! Right? 

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’.

[Time passes…]

– 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?😁

Grain-Free Lasagne, Quirky Cooking
Lasagne photos by Sarah Moran

All about our Grain-Free Dough/Pastry…

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! 

Jo xx

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.

Buy our Grain-Free Dough/Pastry Pre-Made!

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!

Grain-Free Pastry, Quirky Cooking and Primal Alernative

Grain-Free Lasagne
2020-02-20 11:08:45
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Bolognese Sauce
  1. 1 small brown onion, halved
  2. 3 cloves garlic, peeled
  3. 1 handful fresh basil leaves
  4. 2 sprigs fresh oregano, leaves only (or 1 tsp dried oregano)
  5. ½ tsp fresh rosemary leaves (or ½ tsp dried rosemary)
  6. 50g ghee or olive oil, plus extra to grease dish
  7. 400g vine-ripened tomatoes, halved
  8. 100g carrots, quartered
  9. 100g celery stalk, quartered
  10. 80g zucchini, quartered
  11. 80g red capsicum
  12. 350g minced beef (or lamb, turkey or chicken)
  13. 80g sliced mushrooms
  14. 100g tomato paste
  15. 1 tsp apple cider vinegar
  16. 1 tsp honey
  17. 1 1/2 tsp sea salt
  18. pepper to taste
White Sauce
  1. 500g almond milk (or milk of choice)
  2. 2 eggs
  3. 30g ghee or coconut oil
  4. 1 tsp dried onion flakes
  5. 1 tsp garlic powder
  6. ½ tsp honey
  7. 1 tsp herb salt or fine sea salt
  8. 40g tapioca starch
Pasta
  1. 500g pre-made Grain-Free Pastry from Primal Alternative (1 batch); or 500g Grain-Free Dough from Life-Changing Food cookbook (plain or paleo version)
Optional
  1. 100g cheddar cheese, grated
  2. 50g parmesan cheese, grated
Also needed
  1. Approx 30 x 18cm baking dish (2L capacity)
  2. Baking paper
  3. Tapioca starch for dusting dough
  4. Rolling pin
Bolognese Sauce
  1. Place onion, garlic and herbs into Thermomix bowl and chop 3 sec/speed 5.
  2. Add tomatoes, carrots, celery, zucchini and capsicum and chop 8 sec/speed 5.
  3. Add ghee or olive oil, mince, mushrooms, tomato paste, vinegar, honey, salt and pepper to TM bowl. Use spatula to stir ingredients and break up mince. Cook 25 mins/Varoma/rev/speed soft.
White Sauce
  1. Place all white sauce ingredients into TM bowl and cook 7 min/90C/speed 4.
Assembling and Baking
  1. Preheat oven to 180ºC. Grease baking dish with ghee or olive oil. Set dish aside.
  2. Divide the pastry into 3 equal portions (approx 160g each) and roll into balls. Place one portion onto a large piece of baking paper, and dust generously with tapioca, turning it over to dust both sides. Flatten with hands to form a rectangle, then place another large piece of baking paper over the top of the dough and roll out to a rectangle approx. 30 x 18cm. Remove top piece of baking paper. Trim edges of pastry to make it the same size as the dish.
  3. Spread a small amount of bolognese sauce into the bottom of the baking dish, to barely cover base of dish.
  4. Turn pastry on paper over to cover base of dish, then remove remaining piece of baking paper.
  5. Spread half of the bolognese sauce over the pastry. Drizzle with 1/3 of the white sauce.
  6. Repeat with a second layer of pastry following instructions as above for rolling out, and remove paper. Spread over remaining half of bolognese sauce and drizzle with 1/3 of the white sauce.
  7. Place third layer of pastry into dish, remove paper, then top with remaining white sauce. Sprinkle over the grated cheese, if using.
  8. Bake 25-30 minutes at 180C, until bubbling and golden brown. Rest 10 minutes before cutting into pieces and serving.
Tips for Conventional Method
  1. Bolognese Sauce: Chop or grate vegetables, place all ingredients into a large saucepan, and cook on stove top over medium heat for about 20 mins. Stir occasionally to keep from sticking, and add a little water if needed.
  2. White Sauce: Place all ingredients into a saucepan and cook over medium-high heat. When sauce begins to simmer, reduce heat to medium-low, and whisk while cooking until thickened and smooth.
  3. Storage: Store in fridge for up to 3 days, or in freezer for up to 6 months.
Quirky Cooking https://www.quirkycooking.com.au/
Tags: dairy freeDinnersGluten FreeGrain FreehealthNut FreeThermomixwholefood
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Comments 15

  1. Melissa says:
    3 years ago

    This recipe is so delicious. I had some leftover sauce which we had with pasta and zoodles!

    Reply
    • QuirkyJo says:
      3 years ago

      Yay Melissa!! Thanks for your feedback! 🙂 xx

      Reply
  2. Teresa says:
    3 years ago

    I’m back in 2014….how to you make white sauce out of almond milk and gelatin? 3 year old on GAPS type diet with food allergies but he can handle gelatin and almonds.

    Reply
    • QuirkyJo says:
      2 years ago

      Hi Teresa! 🙂 Just follow the white sauce recipe as part of this recipe and replace the tapioca starch with 2 Tbsp gelatine powder. xx

      Reply
  3. Jo says:
    3 years ago

    Hi,
    Could you make this lasagne using cooked slices of sweet potato in place of the pasta?

    Reply
    • QuirkyJo says:
      2 years ago

      Yes, for sure! It would be delicious! 🙂

      Reply
  4. Helen Marshall says:
    2 years ago

    I think I am the last person on the planet to try your amazing Lasagne Jojo!!! I haven’t had Lasagne for years due to pasta dodging! I am so excited to make this a very special family dinner tonight for my parents who are flying in from the UK. I absolutely love your Lasagne Chronology!! I can sooooo relate! What a great recipe and how versatile is the Grain-Free Pastry – so cool to be able to get it pre made by Primal Alternative! Wahooo!! Love, H xx (Founder of Primal Alternative hehe!! 🙂 )

    Reply
  5. Linda says:
    2 years ago

    Hi Jo… do you have a vego suggestion?
    Regards
    Linda

    Reply
    • QuirkyJo says:
      2 years ago

      I suggest using this lentil bolognese sauce instead of the mince. You could add some of the extra things like veggies and sundried tomato and olives. https://www.quirkycooking.com.au/2009/01/lentil-bolognese/

      Enjoy!

      Reply
  6. molly says:
    2 years ago

    One word – YUM!

    Reply
  7. MikeGregg says:
    2 years ago

    I thought tapioca was taboo for gaps people!! If so what’s the alternative please???
    Thankyou

    Reply
    • QuirkyJo says:
      2 years ago

      Yes it is, but not all the recipes on my blog are GAPS recipes – we did GAPS 5 years ago and now are on whole foods with some starches. If you are in my GAPS program there is a GAPS lasagne in there where I use thin slices of pumpkin for the ‘pasta’ 🙂

      Reply
  8. Haley Brandon says:
    2 years ago

    Absolutely loved this recipe. Can’t wait to make it again & we definitely highly recommend it!! Just wondering if anyone has tried making it without eggs & if you have what did you use instead?
    Thanks so much Jo for a delicious & healthy alternative.

    Reply
  9. Bec says:
    2 years ago

    Looks yum! I’ve been doing lots of gut healing the last few years, but not full-on GAPS. Have you heard of adults healing from peanut allergies?

    Reply
    • QuirkyJo says:
      2 years ago

      I haven’t heard of adults healing from peanut allergies, but I think it could happen! If kids can heal from not allergies I don’t see why adults can’t. Worth a try anyway.

      Reply

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Sometimes you just need an afternoon snack to keep Sometimes you just need an afternoon snack to keep you going. Right? 😊 This is my Cashew Honey Custard (starch free) with wild blueberries 🫐🍯 - you can watch me make this in my stories today. 

You will find the recipe on my blog, or tap on this photo via the link in my profile. I swapped the tapioca for gelatine (for a more gut-friendly version), and added an extra egg. Don’t strain out the pulp when you make the cashew milk as it helps to thicken the custard. This custard can also be made egg free, see notes below the recipe. And to make on the stovetop, just whisk all the ingredients in a pan over medium heat until thickened.

Enjoy! 🫐🍯❤️

https://www.quirkycooking.com.au/2012/02/cashew-honey-vanilla-bean-custard/
#cashewmilk #custard #cashewcustard #blueberries #dairyfree #dairyfreecustard #glutenfree #grainfree #starchfree #gutfriendly #gaps #guthealth #paleo #wholefood #snack #thermomix
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It was a lot of fun having both my sisters with me yesterday, and we got lots done despite having no electricity all day! (Have you ever tried making a cashew paste with a mortar and pestle?? Harder than it sounds... 😂😂😂) Thankfully my lovely @falconaustralia gas stove made it possible for us to keep cooking, and my Wonderbag worked as a slow-cooker to finish off the lamb curry and keep it hot til dinner time. (It was super soft and delish!)

The cyclone is still hanging around but hopefully it’ll fizz out in the ocean soon! 🌪 

See “Cook Ups” in my story highlights for details of the curry and a glimpse of our day. 😊 And to check out the Wonderbags, just tap on the product tag on the Wonderbag video - or go to quirkycooking.com.au/shop. 🍲

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For those of you who are nut free, both of these recipes work well with sunflower or pepita meal instead of almond meal.

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(Pictured here with some yummy Kex seed crackers from @sproutnutrition, and the silver “spread love” knife is one I bought years ago on Etsy. 😊)

Macadamia Pesto

1-2 garlic cloves
160g raw macadamia nuts or cashews
60g fresh basil leaves
½ tsp fine sea salt, or to taste
60g extra virgin olive oil, plus extra for storage
1 tsp fresh lemon juice
60g Parmesan cheese or 2 tsp savoury yeast flakes (opt)

Thermomix Method
Place all ingredients into TM bowl and pulse 4 times 1 sec/closed lid/Turbo.
Transfer pesto into a glass jar, drizzle some extra olive oil on top to seal from the air, and keep in the fridge.

Conventional Method
Chop garlic and nuts in a food processor until roughly chopped. 
Add remaining ingredients and process until desired texture is achieved.

Storage
Store in a glass jar in the fridge for approximately 1 week, or freeze for 3-4 months.

Variations
Nut free: Swap macadamias for a mixture of pepitas and sunflower seeds.
Salad dressing: To make this into a salad dressing, add 50g more olive oil, and the juice of 1 whole lemon instead of the 1 teaspoon of lemon juice. Blend until desired texture is achieved.

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How are you going so far this year with reaching y How are you going so far this year with reaching your health goals? If you’re feeling stuck and need some help working out how to improve your health, or how to cook for a healing diet, or what to do when you don’t even know where to BEGIN — we’d love to help! 

The Gut Health Formula is an 8 week coaching program run by myself and @elysenutritionist. We are big believers in taking a gentle, holistic, long-term approach towards healing the gut, beginning with reducing food and lifestyle stress, organising your time, working out your health priorities, and taking steps towards optimising the nutrition of your meals... all in a way that won’t overwhelm you or stress your family out! 

For 8 weeks we work with you, answering all your questions and guiding you towards the most important first steps. Then for the next 12 months you have access to the program so you can soak it all in without rushing, and we stay in contact via our private program community group.

Tomorrow we begin our 4th intake for The Gut Health Formula! We invite you to join us if you need support, encouragement, and practical help on your healing journey. 🤗

Find out more by tapping on this photo via the link in my profile.

PS It’s not about fad diets or hardcore detoxes!!
When trying to optimise the health of yourself and your family, the focus can become very narrow, and you can find yourself spiralling in an approach that is creating unhealthy patterns in other areas of your life (social, emotional etc) and also creating an unhealthy relationship with food. Health was never intended to be this way. We will guide you in an approach that considers EVERY aspect of your health (with nutrition being just one piece of the puzzle), keeping in mind the ultimate goal- which isn’t to do things ‘perfectly’, but rather to optimise health and longevity for yourself and your family. To be the healthiest, happiest most vital humans that you can be. That is the ultimate goal right? ❤️

Visit https://www.wellbellyhealth.com.au/the-gut-health-formula
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Copyright Notice

I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

Recent posts

  • Stress-Free Catering for Special Diets February 10, 2021
  • Gut-Healthy Chocolate Caramel Slice February 5, 2021
  • Gluten Free Sourdough Bread (and Starter) June 19, 2020

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