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Dairy-free lasagne
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Inclusive and tasty lasagne for all diets!
Ingredients:
  • 36.40 gm olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 40.00 ml chopped fresh oregano leaves
  • 500g beef mince
  • 5 anchovies, chopped (optional)
  • 69.38 gm tomato paste
  • 125.00 gm dry white wine
  • 2 x 400g cans diced Italian tomatoes
  • 50g Nuttelex spread
  • 520.00 gm soy milk
  • 125g chive soy cheese, grated
  • 150g dried lasagne sheets
Instructions:
  • In a saucepan over medium-high heat, sauté onion, garlic, and oregano in oil until onion softens. Add mince and cook, breaking it up with a wooden spoon, until browned.
  • If using, incorporate anchovies and tomato paste into the mixture and cook for 1 minute while stirring. Pour in the wine and cook for 2 minutes until it reduces by half. Stir in the tomatoes and bring to a boil. Reduce the heat to medium and simmer for 10-15 minutes until the sauce thickens.
  • Preheat oven to 160°C/180°C fan-forced and grease a 5cm-deep, 22cm x 32cm (base) baking dish. In a saucepan over medium heat, melt spread, then add flour and cook for 1 minute until bubbling. Gradually whisk in milk until smooth, then cook for 2 minutes until thick. Finally, stir in 1/2 cup of cheese.
  • Layer one-quarter of lasagna sheets in the baking dish, breaking to fit. Top with one-quarter of the mince mixture and spread 1/2 cup of white sauce over it. Repeat these layers three more times, ending with the remaining white sauce. Sprinkle with the remaining cheese. Bake for 35-45 minutes until golden and pasta is tender. Let it stand for 10 minutes before serving. Enjoy!

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