Gluten-free butternut lasagne
4 servings
Prep: 30 mins,
Cooking: 1 hr 30 mins
Reduce the carb count by replacing pasta sheets with butternut slices.
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Ingredients (28)
Mince:
500 g | beef mince |
2 | onion |
garlic — cloves | |
2 | carrots — finely chopped |
1 | celery stalks — finely chopped |
4 | tinned tomatoes — whole peeled or plum |
1 | tomato purée — tin |
1 | bacon — streaky, diced |
1 tsp | dried oregano |
1 tsp | dried basil |
1 tsp | paprika |
1/2 tsp | coriander — ground |
1/2 tsp | cumin |
1/4 tsp | nutmeg — ground |
1/2 cup | wine — red |
1/2 cup | stock — beef |
BUTTERNUT "SHEETS"
1 | butternut — sliced into rounds |
fresh chillies — 573 | |
salt and freshly ground black pepper |
White sauce:
125 g | cream cheese |
100 ml | cream — fresh |
2 | eggs — just the yolks |
2 Tbs | butter |
1 tsp | mustard — powder |
1 | bay leaves |
peppercorns — whole black | |
2 cup | cheddar cheese — mozzarella or parmesan cheese, grated |
salt and freshly ground black pepper |
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