I love lasagne but don’t make it much. When you have to omit gluten, dairy and nightshades from your diet, a lasagne isn’t the ideal meal to make. That said, I’m never one to shy away from a challenge and have managed to make one that works well. It uses a nomato sauce instead of tomatoes and a cashew cream to replace the bechamel.
Here, I’m sharing another version of a gluten, dairy and nightshade free lasagne. This one is the easiest lasagne I’ve ever made. At the moment, I’m busy with work and in between I’m trying to write a novel as a participant of National Novel Writing Month. So, I haven’t got a great deal of time to be cooking elaborate meals. I need quick and convenience, but it has to be healthy too.
That’s why I’m relying heavily on my slow cooker this week. I’ve never cooked a lasagne in one before though, so I was keeping everything crossed that it would work. You don’t want to come home from a day at the office thinking that dinner is taken care of only to find out that it’s a disaster do you?
Well, I can categorically say that this was the opposite of disaster. I would even go so far as to say that it reminded me of the lasagne my daughter had last week when we were in Italy! That’s because authentic Italian lasagne is drier than what we might be used to. That doesn’t make it any less tasty though, especially as it had been slow cooking all day long, so it was flavour-packed.
With a little bit of prep the night before, I was able to assemble this lasagne in around five minutes before I left for work and all I needed to do when I got home was steam some veg to go with it. Who says the slow cooker is only good for casseroles?
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time |
| 7 Hours |
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No pre-cooking required, just assemble and leave the slow cooker to do it's job. This tasty lasagne is a winner all round. This recipe is also gluten, dairy and nightshade free but you'd never know!
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- 400 ml Nomato sauce (you can sub with a tin of tomatoes)
- 400 ml Water
- 500 g Beef mince
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 6-9 sheets Dried lasagne sheets I used gluten free (number may depend on the size of your slow cooker)
- 500 g Plain yoghurt I used soya
- 2 eggs
- 4 tsp Dried parmesan Or dairy free alternative (optional)
- Mix the nomato sauce with the water and add the minced beef and dried herbs. Mix thoroughly (I prepared this the night before and stored it in the fridge).
- Spoon a little of this mixture on to the bottom of the slow cooker pot, to just cover it.
- Add enough lasagne sheets to cover the sauce (you may have to break some up to fit)
- Spoon half the remaining meat mixture on to the lasagne sheets.
- Cover this layer of mince with another layer of lasagne sheets.
- Add the remaining meat mixture and cover once more with lasagne sheets.
- Whisk the eggs and add the yoghurt, whisking again until fully incorporated.
- Pour this mix on to the top of the lasagne sheets and sprinkle on the parmesan (or alternative).
- Put the slow cooker on a low heat and leave for at least 7 hours.
