Tara Humphries, everydaywithallergies.com
This recipe is free from eggs, dairy, gluten and nuts.
400g gluten-free penne pastaMince layer:
1Tbs olive oil
700g lean minced beef
½ small onion finely chopped
1 tsp cumin
1 Tbs coriander leaf
1 Tbs parsley
½ tsp turmeric
1 Tbs Worcestershire sauce
½ Tbs olive oil
4 large tomatoes
¼ onion finely chopped
½ cup tomato passata
1 heaped Tbs dried basil
40g dairy-free margarine
2 Tbs gluten free flour
1 cup soy or rice milk
100g soy cheese grated
Preheat oven to 180°C. Cook the pasta according to packet directions.
Heat the oil in a large saucepan, brown the onion, and add the mince and brown it. Add the herbs, spices, and sauce and simmer for five minutes. Then set aside.
Chop the tomatoes into small chunks. Heat the oil in a small saucepan, add the basil, tomatoes and tomato passata, and stir. Simmer for two minutes, then set aside.
In a large saucepan, melt the dairy-free margarine. Add the flour and cook for one minute. Remove from heat and gradually add milk, stirring continually. Return to heat and stir until the mixture thickens.
Drain the pasta and pour it evenly into the bottom of a lasagne dish. Carefully spoon the tomato sauce evenly over the pasta. Next, spoon the mince over the top of the tomato sauce, and finish with the layer of béchamel sauce. Top with grated soy cheese.
Bake in a moderate oven for 30-35 minutes.