Vickys Eat One Freeze One Lasagne, GF DF EF SF BF
Vickys Eat One Freeze One Lasagne, GF DF EF SF BF

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys eat one freeze one lasagne, gf df ef sf bf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

This is one serious lasagne - made with pork rib ragù, homemade pasta sheets and drizzled with basil oil. Simply cover the lasagne tightly with cling film and freeze sitting flat with nothing resting on top of it. For best results, allow to defrost for a day in the fridge, then cook as stated.

Vickys Eat One Freeze One Lasagne, GF DF EF SF BF is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Vickys Eat One Freeze One Lasagne, GF DF EF SF BF is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook vickys eat one freeze one lasagne, gf df ef sf bf using 21 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Vickys Eat One Freeze One Lasagne, GF DF EF SF BF:
  1. Get 75 grams unsmoked streaky bacon, chopped
  2. Make ready 2 tbsp olive oil
  3. Take 2 medium onions, chopped
  4. Make ready 150 grams carrots, peeled and diced
  5. Get 6 white mushrooms, chopped
  6. Prepare 1 kg (2 lbs) minced pork or 500g pork + 500g beef
  7. Take 1 tsp ham or beef bouillon
  8. Take 200 ml hot water
  9. Get 800 grams tinned chopped tomatoes *see note at end
  10. Take 100 grams tomato puree/paste *see note at end
  11. Take 2 tsp worcestershire sauce, gluten-free recipe on my profile
  12. Take 1 tbsp garlic puree
  13. Make ready 2 tsp oregano
  14. Take 1 tsp dried basil
  15. Take 2 tsp sugar
  16. Prepare 50 grams dairy-free 'butter', I use Vitalite sunflower spread
  17. Take 40 grams cornflour uk / corn starch
  18. Get 400 ml light coconut milk or milk of choice
  19. Make ready 250 grams gluten-free lasagne sheets, most dry pasta is eggless
  20. Prepare 75 grams grated cheese of choice, I use Veganic or Violife brand
  21. Get to taste pepper

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like.

Instructions to make Vickys Eat One Freeze One Lasagne, GF DF EF SF BF:
  1. Heat the oil in a pan and cook off the bacon until it starts to crisp. Remove with a slotted spoon and set aside
  2. Add the chopped onions and carrot to the pan and cook on a medium heat for around 10 minutes or until softened
  3. Add in the mushrooms and minced meat. Brown off the mince stirring continuously to avoid clumps. Don't drain the fat
  4. Add the bacon, chopped tomatoes, tomato puree, worchestershire sauce, oregano, basil, garlic, bouillon and water. Bring to a simmer then cover and cook for 30 minutes. Season with a little pepper
  5. Preheat the oven to gas 5 / 190C / 375°F and set out two 12"x 8" dishes for assembling your lasagne
  6. Check your pasta sheets to see if they need boiling first or if you can use them dry. I like to soften mine by boiling for a minute first then cooling them in cold water before adding to the dish. The Sainsburys ones I use are just rice flour and cornstarch. No egg
  7. Melt the butter in another pan and stir in the flour. Whisk in the milk and bring to a simmer to thicken whisking all the time. Season with some pepper
  8. Mix the sugar into the mince mixture, season again to taste, add more garlic if you like. Spread a third of the mixture in the bottom of each of your dishes
  9. Top with a layer of pasta sheets
  10. Put another third of mince mixture in each dish, another pasta layer then repeat one last time
  11. Spread half of the white sauce on top of each dish and sprinkle half of the cheese over each to finish
  12. Bake for 30 - 35 minutes or put in the fridge to cook later. From chilled oven time is 40 - 45 minutes
  13. Wrap the remaining lasagne in foil and freeze for another day. Defrost overnight in the fridge and cook from chilled as above
  14. If you have a tomato allergy please use my recipe for tomato-free 'tomato' sauce in place of the chopped tomatoes and my ketchup version to replace the tomato puree

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