Print

Grain-Free Lasagne

5 from 3 reviews

A grain-free lasagne using our incredible pastry from Life-Changing Food.

Scale

Ingredients

Bolognese Sauce:

White Sauce:

Pasta:

Optional:

Also needed:

Instructions

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.

Notes

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.

Storage: Store in fridge for up to 3 days, or in freezer for up to 6 months.