Loaded Lasagna by Tamara Lee

INSTRUCTIONS

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1. Preheat oven to 180 degrees Celsius.
2. Finely dice the onion and garlic. In a large non-stick fry pan, sauté in coconut oil for 2-3 minutes.
3. Add 500g of quality beef mince. Cook for 7 minutes, until browned.
4. Finely dice the carrot. Add to the pan and sauté for 2 minutes, with the herbs, salt and pepper.
5. Thinly slice the mushrooms. Add to the pan with 1 jar of tomato passita. Reduce heat to a simmer and cover with a lid, cooking for a further 15 minutes.
6. To make the White Sauce, dice the potatoes and cauliflower (leave the skin on the potatoes for added nutrients). Steam for 12 minutes, until soft.
7. Blend the steamed vegetables with the water, cashews, salt and lemon juice. Continue blending until the sauce is smooth and creamy. (Note: Depending on how powerful your blender is, you may need to add a touch more water if the mixture is too thick).
8. Layer your lasagne in a medium sized rectangle casserole dish, starting with the meat sauce, adding the gluten free pasta sheets on top, and smothering the top with a generous layer of white sauce. Repeat 3 times until the mixture is all gone.
9. Bake for 25 minutes until the pasta sheets are cooked all the way through. Serves 6.