One of my favorite dishes is lasagna. But then I found out that I have lactose intolerance. And lasagna contains a lot of lactose: in the cheese but most of the times in the white sauce as well. So that means I can’t order it in a restaurant anymore without taking some meds. But no worries, because I prefer home made anyway. This week I went looking for some different recipes I could combine with my own recipe to make it lactose free. I made everything myself, including the sauces and replaced the cheese with buffalo mozzarella because that is something my body can handle (this is different for everybody, but because it isn’t made out of cow milk it contains a very very small amount of lactose). And a little warning it advance: I can’t seem to succes at photographing lasagna in a yummy looking way. But it was delicious!
Ingredients for 3-4 persons
500gr minced meat
3 small shallots
400gr diced tomatoes (from a can)
40gr all purpose flower
9 – 15 lasagna noodles (depending on the size of your baking dish)
Mozzarella to cover the top of the dish (amount depending on the size)
1/2 spoon chili flakes
Pepper and salt
Pre-heat your oven to 175 degrees celcius. Heat up some olive oil in a big pan and bake the minced meat. Cut the shallots and mushrooms in the mean time. When the meat is almost done you can add the shallots and the chili flakes. Once they start being glazy it is time to add the mushrooms. When everything is done at 100ml of the broth and all of the diced tomatoes. Let it slowly cook for about 15-20 minutes so it can thicken a bit. Taste it and add pepper and salt to taste. If you want to make it a little bit more spicy you can add some more chili flakes. While your tomato/meat sauce is cooking you can make the white sauce. Add three spoons of olive oil to a small sauce pan and mix 40 gr of all purpose flower with it. Once it is mixed add the rest of the broth. Don’t add everything at once because you will get lumps. Add a little bit, mix it, add some more etc. Let is slowly cook until it is a thick sauce, taste it and season it with pepper.
Now it’s time to build up your lasagna. Put some olive oil on your baking dish and start by a layer of the red sauce. At a layer of lasagna noodels, a layer of red sauce, a layer of white sauce, a layer of lasagna noodles etc. until your dish is full. Make sure your last layer is a layer of the white sauce. Cover the whole top with thin slices of mozzarella. Put it in the oven for about 40 minutes or until the cheese is melted and the noodles are soft. Eet smakelijk!