Lasagne is one of those dinners that I stopped making when my boy went dairy free, I finally got hold of some dairy free grate-able cheese lately so I was dying to try it out. The cheese definitely worked well and it went down a treat with the boys.
Here is the recipe.
You will need:
40g dairy free margarine (I used pure)
40g plain flour
450ml unsweetened soya milk
450g minced beef
500g passata / 400g tin chopped tomatoes
200g chopped mushrooms
1 red pepper
2 cloves crushed garlic
1 beef stock pot
No cook lasagne sheets
125g dairy free cheese grated
handful of basil leaves
Preheat the oven to 180C
Brown the mince, add chopped onion and garlic. Add in stock pot or stock cube and passata/ tinned tomatoes.
Add in chopped pepper, finely chopped courgette and chopped mushrooms and basil. Bring to the boil and simmer for 20 minutes.
Meanwhile, prepare the sauce. Melt the margarine in a sauce pan over a medium heat, whisk in the flour and add the milk. Add in a handful of grated cheese and keep stirring. Continue stirring until you have a smooth thick sauce.
Grated Violife Cheese
Layer about half the minced beef mixture on the base of an oven proof dish. Then cover with a layer of lasagne sheets and a layer of white sauce. Layer on the remaining mince and then lasagne sheets again and top with white sauce. Sprinkle on the remaining cheese and put in the middle shelf of the oven for 40 minutes.
I used Violife dairy free pizza cheese and it grated well and melted well.