This is a lasagne that is pretty much anything but a lasagne.
It contains no pasta, no tomatoes, no cheesey sauce… uuuuuuummm.
As we tucked in the first time I made it, I questioned my husband over the validity of calling it “Lasagne”. Thinking, what can I label this??
But in many ways, a lasagne is exactly what it is… rich meaty filling, layers of goodness, a creamy white sauce to top it off – all combining to make a comforting warm dish.
So here you have it; a lasagne for those of us who can’t eat lasagne.
This version of the classic is brimming with veggies. They’re in every component of the dish!
It uses my Nomato Sauce which not only packs in even more veggies, but adds such a richness to the meaty sauce. I recommend making up the whole batch of Nomato Sauce, you’ll have more than you need in here but I promise you’ll find MANY other ways to enjoy it after this meal 🙂
All in all, this ‘classic’ is perfect enjoyed on these crisp nights we’re currently having and is always wolfed down by Miss Three-and-a-half who is usually rather picky! Win win win!
I hope it brings you the same delight x
Hungry Cub ‘Lasagne’ (serves 6 generously)
For the meat sauce:
1 tbsp cooking oil (I use either coconut oil or beef fat)
1 large brown onion, finely chopped
2 large garlic cloves, crushed & diced
500g beef mince
1 tbsp oregano
1 tsp salt
1/4 tsp black pepper
2 cups grated/finely chopped veggies (use whatever mix you have of carrots, parsnips, pumpkin, zucchini, mushrooms, kumara…whatever you have)
1 cup Nomato Sauce
1/2 cup homemade stock (beef, chicken or veggie stock)
1 tbsp balsamic vinegar
For the layers:
1 large or 2 small/medium kumara (I prefer orange kumara here)
For the white sauce:
1 large parsnip (peeled & roughly chopped)
1 cup almond milk (could sub with coconut milk)
1/2 tbsp tapioca flour
salt and pepper, to taste
Heat a large pan over a medium heat on the stove. Melt your cooking fat then add the onions. Cook for a few minutes, until soft and translucent. Add the garlic and stir around for a further minute. Add the mince. Break it up with whatever you’re using to stir, cook until it has browned. Sprinkle over the oregano, salt and pepper. – stir through. Tip in the grated or chopped veggies, mix through well. Add the Nomato Sauce, stock, and vinegar. Stir to combine everything then continue to cook for 15-20mins on a medium-low heat until the liquid reduces and you’re left with a thick meat sauce. Set aside.
Next, make the white sauce. Place the peeled & chopped parsnip in a pot. Cover with water, bring to the boil and simmer until the parsnip is soft (test with a knife, the knife should pass easily through). When soft, remove from the heat, drain of all the water. While it’s hot, use a stick blender (or stand-alone blender) to puree the parsnip to smooth.
In a separate bowl, mix together the almond milk, egg, and tapioca flour until mixed well. Pour this into the parsnip puree and whisk until smooth. Season to taste with salt and pepper.
For the layers – peel the kumara and use a mandolin, or a blade slicer attachment on your food processor to chop into very thin layers (if you don’t have either of these you can slice veeeeeery thinly with a knife). Set aside for assembly…
To assemble. (Preheat your oven to 180’C/350’F while doing this). First layer half of your meat mixture evenly across the bottom of your lasagne dish. Next top with a layer of sliced kumara (using half of your kumara). Repeat this process so you have two layers of each. Then top with the parsnip sauce.
Bake for 45mins, or until the top is beginning to turn a golden brown.
Serve and enjoy!