Lasagne (egg free, nut free, dairy free, includes gluten free option)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

Here is an easy way to make lasagne using tortillas instead of pasta sheets.  I like to use beef mince, but for a variation you could use turkey or chicken mince.  This recipe freezes well, so make enough to freeze leftovers for a quick meal another night!

Feeds 6 - 8 large portions

Ingredients
1 tablespoon olive oil
1 brown onion diced
1 kg beef mince
2 cloves of garlic diced
1 x 400g can chopped tomatoes
1 x 170g can tomato paste
1/2 teaspoon cayenne pepper
1 tablespoon dried thyme (use fresh if you have it, the leaves removed from a few sprigs)
3 carrots peeled and diced
2 sticks of celery diced
4 button mushrooms diced (optional)
small handful of chopped spinach
2 cups water
1 teaspoon sugar
salt and pepper to taste
1 packet of 10 tortillas (I like the 'Select Woolworths' brand, but any safe tortillas will work. Check the ingredients list on the packet for allergens. For gluten free use 3 of the 4 pack Freedom Foods gluten free wraps)
sprinkle of paprika 

Ingredients - white sauce 
3 cups soy milk (or preferred milk)
1/2 cup extra soy milk (or preferred milk)
3 heaped tablespoons corn flour (check ingredients on corn flour, some contain wheat and may contain traces of egg and nuts)
1 teaspoon salt


Method - meat sauce
Heat the oil in a large saucepan.
Saute the onion over medium heat until soft.
Add the beef mince and increase the heat to high, stirring to brown the meat.
Add the garlic and mix into the meat.
Add the canned tomatoes, tomato paste, cayenne pepper, thyme, carrots, celery, mushrooms, spinach, water, and sugar, and stir over high heat until mixture boils.
Turn heat to low and simmer uncovered over low heat for 30 - 45 minutes stirring occasionally.
Taste the meat sauce, and season with salt and pepper to desired flavour.
Set aside.


Method - white sauce
Pour the 3 cups of milk into a small saucepan and heat on high. Do not boil.
Meanwhile, in a separate cup mix the remaining 1/2 cup of milk with corn flour to make a paste.
Once the milk is hot (not boiling), turn the heat down to low.
Slowly add the paste to the hot milk while stirring, and the mixture will thicken.
Mixture should stick to the spoon (see photo), if it's not thick enough you can turn the heat up high and stir for another minute to thicken it more.
Add the salt and stir.  Take off the heat.


Method - building lasagne
Preheat the oven to 180 degrees Celsius.
Grease a large (approx. 20cm x 30cm) rectangular ovenproof dish, or 2 smaller ones.
Spread a thin layer of meat mixture along the bottom of the dish.
Arrange the tortillas over the meat (cut them to fit) so they reach right out to the sides of the dish.  Use the off-cuts to fill in any gaps.
Divide the remaining meat into 3 roughly equal amounts.
Spread one of these meat portions over the tortillas making sure to cover the tortillas right to the edges.
Divide the white sauce into 4 roughly equal amounts.
Drizzle one portion of the white sauce over the meat.
Arrange another layer of tortillas on top.
Continue layering with meat, white sauce and tortillas 2 more times.
On the top of the final layer of tortillas spread white sauce only, and sprinkle lightly with paprika.
Bake in the oven for 30 minutes.
Serve with a green salad.

Garlic Cloves

White Sauce