 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I couldn't find an allergen free lasagna so I decided to make up my own. Ingredients:
6 -7 lasagna noodles |
400 g ground chicken |
spices |
5 1/2 ounces tomato paste |
23 ounces tomato sauce |
1 cup cooked broccoli |
1 1/4 cups non-dairy milk substitute |
2 tablespoons soy free margarine |
2 tablespoons flour |
Directions:
1. Cook pasta according to directions and keep in cool water.
2. Brown the meat, and add tomato paste and tomato sauce. Bring to a simmer and cook until cooked all the way through. keep on low heat.
3. Cook, boil, and drain the broccoli.
4. Spread about 1/3 of the sauce mixture in the bottom of a 9x9 pan. layer 3 of the noodles on top.
5. Mix together the broccoli and another third of the sauce mixture. Spread on top of noodles. Place another 3 noodles on top.
6. Spread remaining sauce mixture overtop.
7. Poke holes with a sharp knife through the mixture(about 10 holes is good). Pour white sauce over top.
8. Cook at 375°F for about a half hour.
9. Sauce.
10. Melt margarine in a heavy saucepan.
11. Stir in flour using a wooden spoon. Cook until flour doesn't taste raw.
12. Add liquid and whisk until smooth.
13. Bring to simmer and cook until mixture is nice and thick.
|
|