Friday, August 14, 2015
Delicious Dairy-free Lasagne
One of my all-time favourite meals is lasagne. Always has been and probably always will be! It has also been a favourite of my kids and I have some gorgeous photos of each of them on their first birthday pretty much covered in it from head to toe! Now that they are older they get to choose what they want to eat for their birthday dinner and Oscar, bless him, still always choose lasagne.
When I first had to give up dairy I really thought there was no way I could give up cheese. My husband used to call me a cheese-freak but now I haven't touched any for more than 18 months. Go me!
After so many dairy-free months I have perfected my dairy-free white sauce and use it for all sorts of recipes from tuna mornay to macaroni and 'cheese' and of course lasagne. I use the thermomix to make it because it's just so easy but you can of course do it on the stove top and I have included those instructions as well.
Go ahead and try it, I promise you won't miss the cheese at all!!!
Dairy free White Sauce
500ml rice milk (or any non-dairy milk)
50g olive oil
50g rice flour
2 tbs nutritional yeast
1 ts salt
1/8 ts nutmeg
pepper to taste
Thermomix - place all ingredients in the mixing bowl and cook for 7 minutes / 90 degrees / SP 4.
Stove top - heat the oil in a medium saucepan over medium heat. Add the rice flour and whisk together. Cook for 2 minutes, stirring constantly then add the milk and whisk to combine. Once smooth add all remaining ingredients and cook over low heat for 5 minutes, stirring often. Use immediately.
To assemble the lasagne just alternate layers of Vegie-loaded Bolognaise sauce with lasagna sheets (gluten free work well) and dairy-free white sauce ending with lots of white sauce on the top. Bake for approx 45 minutes at 180 degrees C or until the pasta is tender and the top is bubbly and golden.