Loaded Lasagna by Tamara Lee

Cooking Time 40 minutes

Serves 4-6


    Meat Sauce
  • 500g quality beef mince
  • 1 onion, finely diced
  • 3 cloves of garlic, minced
  • 2 carrots, finely diced
  • 4 button mushrooms, thinly sliced
  • 1 jar tomato passita
  • 1 tsp sea salt
  • 2 tsp dried Italian herbs
  • Pepper, to taste
  • 1 tsp coconut oil (for sautéing)

  • White Sauce
  • 4 Carb Lite potatoes, diced (skin on)
  • 1/4 cauliflower, diced
  • 3/4 cup water
  • 1/2 cup cashews, soaked
  • 1 Tbsp lemon juice
  • 1 tsp sea salt
  • 1 or 2 packs of gluten free lasagna sheets

White Potatoes

Yellow Potatoes


Gluten free, dairy free and loaded with hidden vegetables? This is the perfect family friendly dinner favourite.

Created for WA Potatoes by  Tamara Lee.

  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.

TIP: Feel free to add your preferred cheese to the top as well!

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