How To Get A Fabulous Prepare Vickys Eat One Freeze One Lasagne, GF DF EF SF BF Flavorful

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We hope you got insight from reading it, now let’s go back to vickys eat one freeze one lasagne, gf df ef sf bf recipe. To make vickys eat one freeze one lasagne, gf df ef sf bf you need 21 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Eat One Freeze One Lasagne, GF DF EF SF BF:

1. Provide 75 grams unsmoked streaky bacon, chopped
2. Get 2 tbsp olive oil
3. Prepare 2 medium onions, chopped
4. Take 150 grams carrots, peeled and diced
5. Use 6 white mushrooms, chopped
6. Take 1 kg (2 lbs) minced pork or 500g pork + 500g beef
7. Provide 1 tsp ham or beef bouillon
8. Take 200 ml hot water
9. Use 800 grams tinned chopped tomatoes *see note at end
10. Take 100 grams tomato puree/paste *see note at end
11. Get 2 tsp worcestershire sauce, gluten-free recipe on my profile
12. Get 1 tbsp garlic puree
13. You need 2 tsp oregano
14. Get 1 tsp dried basil
15. You need 2 tsp sugar
16. Get 50 grams dairy-free 'butter', I use Vitalite sunflower spread
17. You need 40 grams cornflour uk / corn starch
18. Use 400 ml light coconut milk or milk of choice
19. Provide 250 grams gluten-free lasagne sheets, most dry pasta is eggless
20. You need 75 grams grated cheese of choice, I use Veganic or Violife brand
21. Get to taste pepper

Instructions to make Vickys Eat One Freeze One Lasagne, GF DF EF SF BF:

1. Heat the oil in a pan and cook off the bacon until it starts to crisp. Remove with a slotted spoon and set aside
2. Add the chopped onions and carrot to the pan and cook on a medium heat for around 10 minutes or until softened
3. Add in the mushrooms and minced meat. Brown off the mince stirring continuously to avoid clumps. Don't drain the fat
4. Add the bacon, chopped tomatoes, tomato puree, worchestershire sauce, oregano, basil, garlic, bouillon and water. Bring to a simmer then cover and cook for 30 minutes. Season with a little pepper
5. Preheat the oven to gas 5 / 190C / 375°F and set out two 12"x 8" dishes for assembling your lasagne
6. Check your pasta sheets to see if they need boiling first or if you can use them dry. I like to soften mine by boiling for a minute first then cooling them in cold water before adding to the dish. The Sainsburys ones I use are just rice flour and cornstarch. No egg
7. Melt the butter in another pan and stir in the flour. Whisk in the milk and bring to a simmer to thicken whisking all the time. Season with some pepper
8. Mix the sugar into the mince mixture, season again to taste, add more garlic if you like. Spread a third of the mixture in the bottom of each of your dishes
9. Top with a layer of pasta sheets
10. Put another third of mince mixture in each dish, another pasta layer then repeat one last time
11. Spread half of the white sauce on top of each dish and sprinkle half of the cheese over each to finish
12. Bake for 30 - 35 minutes or put in the fridge to cook later. From chilled oven time is 40 - 45 minutes
13. Wrap the remaining lasagne in foil and freeze for another day. Defrost overnight in the fridge and cook from chilled as above
14. 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

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