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POTATO BASED GLUTEN FREE LASAGNA

Category, DifficultyIntermediate

Gluten-free lasagna to make your Italian soul very happy.

Yields10 Servings
Prep Time30 minsCook Time2 hrs 20 minsTotal Time2 hrs 50 mins
INGREDIENTS:
Potato Base
 67 large potatoes, peeled
 olive oil
 fine Himalayan salt
Meat Sauce
 1 kg organic mince beef
 2 tbsp olive oil
 1 garlic, peeled & chopped
 840 g organic tomato sauce
 1 cup water (extra if needed)
 1 tbsp dried mixed herbs
 1 bayleaf
 handful of fresh basil, chopped
 handful of fresh parsley, chopped
 fine Himalayan salt , to taste
 ground black pepper, to taste
Cheese Sauce
 250 g grass-fed butter
 1 ½ cups gluten-free plain flour
 1 l milk (such as pure A2 or goat's milk)
 250 g tasty cheese, shredded
 fine Himalayan salt, to taste
 ground cinnamon, extra
METHOD:
Potato Base
1

Grate the potatoes into a large bowl. Squeeze the potatoes of any excess fluid, a handful at a time, and place into a large oven dish.

2

Drizzle the potatoes with a fine coat of olive oil and add enough salt to taste.

3

Press the potatoes firmly and evenly over the oven dish.

4

Bake at 160°C for 45 minutes until slightly golden brown or until a knife can cut through easily.

5

Remove from the oven and set aside.

Meat Sauce
6

Brown mincemeat with garlic in a large saucepan coated with olive oil.

7

Add dried herbs, salt, and pepper and stir through.

8

Add tomato sauce and add extra water to ensure the sauce is slightly runny.

9

Add fresh basil, parsley and bay leaf and stir through once more.

10

Simmer sauce on low heat for approximately 1 hour or until sauce thickens.

11

Remove from heat and allow to cool.

Cheese Sauce
12

Gently melt butter in a medium saucepan on low heat.

13

Remove from the flame. Add flour and stir until no lumps are present.

14

Add all the milk and stir once more focusing on removing all clumps again.

15

Add cheese and salt and return to the heat.

16

Stir continuously until sauce thickens, constantly removing any clumps by pushing the sauce with the backend of your spoon firmly into the outer edges of the saucepan as you stir. The sauce will thicken quickly near the end, so stir fast at this stage.

17

Once thickened, remove from heat and set aside.

Lasagna Set Up
18

Layer the meat sauce over the grated potato base.

19

Pour the cheese sauce over the meat sauce and smooth evenly.

20

Sprinkle cinnamon powder over the cheese sauce.

21

Bake the lasagna in the oven at 160oC for 30 minutes or until golden brown on top.

22

Remove from oven and allow to cool slightly before serving with a side of salad.

Ingredients

INGREDIENTS:
Potato Base
 67 large potatoes, peeled
 olive oil
 fine Himalayan salt
Meat Sauce
 1 kg organic mince beef
 2 tbsp olive oil
 1 garlic, peeled & chopped
 840 g organic tomato sauce
 1 cup water (extra if needed)
 1 tbsp dried mixed herbs
 1 bayleaf
 handful of fresh basil, chopped
 handful of fresh parsley, chopped
 fine Himalayan salt , to taste
 ground black pepper, to taste
Cheese Sauce
 250 g grass-fed butter
 1 ½ cups gluten-free plain flour
 1 l milk (such as pure A2 or goat's milk)
 250 g tasty cheese, shredded
 fine Himalayan salt, to taste
 ground cinnamon, extra

Directions

METHOD:
Potato Base
1

Grate the potatoes into a large bowl. Squeeze the potatoes of any excess fluid, a handful at a time, and place into a large oven dish.

2

Drizzle the potatoes with a fine coat of olive oil and add enough salt to taste.

3

Press the potatoes firmly and evenly over the oven dish.

4

Bake at 160°C for 45 minutes until slightly golden brown or until a knife can cut through easily.

5

Remove from the oven and set aside.

Meat Sauce
6

Brown mincemeat with garlic in a large saucepan coated with olive oil.

7

Add dried herbs, salt, and pepper and stir through.

8

Add tomato sauce and add extra water to ensure the sauce is slightly runny.

9

Add fresh basil, parsley and bay leaf and stir through once more.

10

Simmer sauce on low heat for approximately 1 hour or until sauce thickens.

11

Remove from heat and allow to cool.

Cheese Sauce
12

Gently melt butter in a medium saucepan on low heat.

13

Remove from the flame. Add flour and stir until no lumps are present.

14

Add all the milk and stir once more focusing on removing all clumps again.

15

Add cheese and salt and return to the heat.

16

Stir continuously until sauce thickens, constantly removing any clumps by pushing the sauce with the backend of your spoon firmly into the outer edges of the saucepan as you stir. The sauce will thicken quickly near the end, so stir fast at this stage.

17

Once thickened, remove from heat and set aside.

Lasagna Set Up
18

Layer the meat sauce over the grated potato base.

19

Pour the cheese sauce over the meat sauce and smooth evenly.

20

Sprinkle cinnamon powder over the cheese sauce.

21

Bake the lasagna in the oven at 160oC for 30 minutes or until golden brown on top.

22

Remove from oven and allow to cool slightly before serving with a side of salad.

POTATO BASED GLUTEN FREE LASAGNA