Vickys Eat One Freeze One Lasagne, Gluten, Dairy, Egg & Soy-Free with Tomato-Free Option......

• 2 tbsp olive oil
• 75 grams unsmoked streaky bacon, chopped
• 2 medium onions, chopped
• 150 grams carrots, peeled and diced
• 6 white mushrooms, chopped
• 1 kg minced pork or 500g pork + 500g beef
• 200 ml hot water
• 1 tsp ham or beef bouillon
• 800 grams tinned chopped tomatoes*
• 100 grams tomato puree/paste*
• 1 tbsp garlic puree
• 2 tsp worcestershire sauce, gluten-free recipe on my profile
• 2 tsp oregano
• 1 tsp dried basil
• 2 tsp sugar
• 50 grams dairy-free spread/butter, I use Vitalite sunflower spread
• 40 grams cornstarch or flour of choice
• 400 ml rice milk or milk of choice
• 250 grams dry gluten-free lasagne sheets
• 75 grams grated cheese of choice, I use Cheesly Dairy & Soya Free in this
• 1 pepper to taste

1. Heat the oil in a pan and cook off the bacon until it starts to crisp.
2. Remove with a slotted spoon and set aside
3. Add the chopped onions and carrot to the pan and cook on a medium heat for around 10 minutes or until softened
4. Add in the mushrooms and minced meat.
5. Brown off the mince stirring continuously to avoid clumps.
6. Don't drain the fat
7. Add the bacon, chopped tomatoes, tomato puree, worchestershire sauce, oregano, basil, garlic, bouillon and water.
8. Bring to a simmer then cover and cook for 30 minutes.
9. Season with a little pepper
10. Preheat the oven to gas 5 / 190C / 375F and set out two 12" x 8" dishes for assembling your lasagne
11. Check your pasta sheets to see if they need boiling first or if you can use them dry.
12. I like to soften mine by boiling for a minute first then cooling them in cold water before adding to the dish
13. Melt the butter in another pan and stir in the flour.
14. Whisk in the milk and bring to a simmer to thicken whisking all the time.
15. Season with some pepper
16. Mix the sugar into the mince mixture, season again to taste, add more garlic if you like.
17. Spread a third of the mixture in the bottom of each of your dishes
18. Top with a layer of pasta sheets
19. Put another third of mince mixture in each dish, another pasta layer then repeat one last time
20. Spread half of the white sauce on top of each dish and sprinkle half of the cheese over each to finish
21. Bake for 30 - 35 minutes or put in the fridge to cook later.
22. From chilled oven time is 40 - 45 minutes
23. Wrap the remaining lasagne in foil and freeze for another day.
24. Defrost overnight in the fridge and cook from chilled as above
25. *If you have a tomato allergy please use my recipe for tomato-free 'tomato' sauce in place of the chopped tomatoes and my ketchup version to replace the tomato puree

olive oil, bacon, onions, carrots, white mushrooms, pork, water, ham, tomatoes, tomato pureepaste, garlic, worcestershire sauce, oregano, basil, sugar, butter, cornstarch, rice milk, grated cheese, pepper

Taken from cookpad.com/us/recipes/338574-vickys-eat-one-freeze-one-lasagne-gluten-dairy-egg-soy-free-with-tomato-free-option (may not work)