White Lasagne (Tomato Free)

White Lasagne (Tomato Free)

This is the recipe for my tomato free white lasagne. Made with ground mince just like most lasagne I like to add a can of borlotti beans as well as plenty of cheese. Unlike most lasagne I like to add the cheese sauce or bechamel sauce to the bologna or meat sauce and adding it as a combined layer when assembling the lasagne. Also, the meat sauce is packed full of vegetables as well as tasty condiments like worchester sauce. This lasagne is a firm family favourite and as an added bonus it freezes and reheats (in oven or microwave) really well.

For an ASMR video of how I make this tomato free white lasagne, click on the link below:


White Lasagne

Serves 8

Olive Oil
2 Onions, diced
3 Cloves garlic, chopped
1 kg Ground beef mince
1 Grated carrot
1 tbsp Dried mixed herbs
1 beef stock cube
1 can Borlotti beans
2 heaped tsp Smoked paprika
2 tbsp Worchester sauce
salt and pepper to taste
50g Butter
1/2 cup Flour
1.5 cups Unsweetened Almond Milk
1 cup Grated Cheese
500g Wholemeal instant lasagne sheets
500g Silverbeet or Spinach leaves, roughly chopped.
1 cup Grated cheese
3 tbsp Smoked paprika
In a large saucepan, saute onions and garlic in 2 tbsp olive oil until translucent.
Add beef mince and mix around until browned and crumbled.
Add grated carrot, beef stock cube, mixed herbs, Worchester sauce, first measure of smoked paprika and borlotti beans. Stir until well combined.
Season to taste with salt and pepper.
Heat a saucepan on medium heat and melt the butter.
Using a fork, add flour. Once a paste ball is formed add half the almond milk and stir vigorously and continuously to combine.
Add remaining almond milk and continue to stir the sauce to prevent burning on the bottom. Bring to the boil.
Remove from heat and add 1 cup grated cheese. Stir to combine.
Add cheese white sauce to mince mixture and stir through.
Reheat saucepan on medium heat and add silverbeet or spinach.
Stir and cook until wilted. Remove from heat.
In a large 30 x 20cm oven proof baking dish, place a layer of lasagna pasta sheets, spoon about half of the meat mixture on top and spread it out.
Add half the silverbeet/spinach on top, spreading it out across the layer.
Repeat the pasta, meat and collard greens layers.
Top with a final layer of lasagna sheets.
Distribute 1 cup of grated cheese over the top then sprinkle about 3 tbsp of smoked paprika.
Bake in the oven at 200 degrees celcius for 45 minutes or until the pasta sheets are cooked.
Cut into squares and serve.
Mel Crafting

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