Are you looking for a delicious twist on a classic Italian dish? Our tomato-free lasagne is the perfect solution for those with tomato allergies or anyone seeking a unique culinary experience. This recipe combines layers of rich, savory flavors without relying on traditional tomato sauce. Instead, we use a creamy béchamel sauce, our amazing tomato-free sauce, minced beef and mozzarella to create a lasagne that’s just as satisfying and flavorful as the original. Whether you’re accommodating dietary restrictions or simply exploring new tastes, this tomato-free lasagne will become a favorite in your kitchen.
Ingredients:
- 1 jar Ally’s Tomato-Free Sauce
- 500g lean minced beef
- 500ml beef stock
- 3 large onions – finely chopped
- 350g wide lasagna pasta
- 1 large jar bechemal sauce (white/lasagne sauce – one of the large family sized jars from the supermarket is fine)
- 250g grated mozzarella cheese
Preparing the tomato-free lasagne sauce:
Preheat oven to 200 degrees c.
Brown the onions and minced beef in a nonstick frying pan.
In a large bowl, add browned beef, onions, stock and Ally’s No Tomato Sauce. Mix thoroughly to make a rich and meaty red sauce.
Assembling the lasagne:
Spread some of the white sauce on the bottom of 9×13 inch baking pan.
Add 3 strips of lasagna pasta (you don’t need to part-cook the pasta sheets. Dried lasagne sheets are fine).
Spread the red sauce / beef mixture on top.
Lay another 3 strips of lasagna pasta.
Repeat the process, building up layers of red and white sauce with pasta sheets in between, finishing with white sauce on top. Sprinkle with the grated mozzarella cheese. Bake for 25-35 minutes until bubbly and golden brown.
Serves 6
