Chicken lasagne (gluten and lactose free)
Category:
Main
Free from:
gluten, lactose, nuts, soya, sesame, egg, lupin, mustard, fish, crustaceans, molluscs, sulphites
Contains:
meat, milk, celery
Alternatives:
If you want a milk-free lasagne - replace the lactose-free cheese with a soya or rice-based cheese substitute. Use homemade stock for a celery-free option.
Preparation time:
30 minutes
Cooking time:
Approximately 2 hours
Serves:
6-8
Ingredients
2 tbsp olive oil
1kg chicken mince (turkey also works well)
10 rashers of streaky bacon (chopped)
2 cloves of garlic (crushed or chopped)
2 medium-sized leeks (peeled and sliced)
2 medium-sized carrots (peeled and diced)
2 tbsp tomato puree
500ml chicken stock (if not homemade - check for gluten and lactose)
Salt and pepper to taste
12 free-from lasagne sheets (e.g. Tesco or Asda)
50g lactose/dairy-free spread (e.g. Lactofree or Vitalite)
50g gluten-free plain flour (e.g. Dove's Farm)
600ml lactose-free milk (e.g. Lactofree)
120g lactose-free cheese (e.g. Lactofree Mature Cheddar)
Method
1. Heat the oil in a large saucepan over a medium heat. Fry the mince and bacon. Stir regularly to brown completely
2. Add the garlic, leeks and carrot. Cook until the vegetables have softened (approximately 5 minutes)
3. Add the tomato puree, chicken stock and seasoning. Stir well. Bring to the boil. Cover and simmer for 30 minutes
4. Meanwhile, prepare the cheese sauce – melt the spread in a saucepan. Add the flour. Stir well
5. Preheat the oven to 190°C at least 10 minutes before the mince and bacon mixture is ready
6. Add the milk slowly. Stir all the time to make sure it is smooth. It is sometimes easier to use a whisk
7. Stir continuously whilst bringing the sauce to the boil. When it has thickened – simmer for 5 minutes
8. Add half (60g) of the cheese and seasoning. Stir well
9. Blanch the lasagne sheets as per the pack instructions (usually by placing them in boiling water for a few minutes)
10. 2 layers of pasta works well. So line a 5 litre dish with 1/3 of the mince and bacon mixture. Next, smooth on 1/3 of the cheese sauce. Continue with a layer of 6 lasagne sheets, a layer of 1/3 of the mince and bacon mixture and a layer of 1/3 of the cheese sauce
11. Finish with a layer of remaining lasagne, then a layer of mince and bacon. Smooth over the last of the cheese sauce to cover the meat completely. Sprinkle over the remaining cheese
12. Put the lasagne in the oven for 1 hour. Make sure it is heated through, lightly browned and the cheese is bubbling
Serving suggestion: Serve with a lovely green salad and tomatoes.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
