Need a Reason to Love Lasagna?

I don’t think I have met with a person (except me) who doesn’t like lasagna. But after last night’s dinner, I am now joining the camp of lasagna lovers.

I’m not always gluten or dairy free but when I can I do choose to avoid both. I guess that’s why lasagna and all other edible creations covered in a dairy based white sauce have never enticed me. But the cold of last night brought on a lasagna request from my son. I knew I didn’t have time to create a few different meals, so I got a little creative.

Diary free (aka - cauliflower bechamel proxy) to the rescue! I teamed it with an eggplant and beef lasagna (aka - gluten-free lasagna variety).

Grab the recipe below and let me know what you and your family think …

Delicious Easy 

Dairy  and Gluten Free 

Bechamel Sauce 

Prep Time: 30 minutes
Serves 4

Ingredients:

• Leek - 1 large or 2 small, white part only, roughly chopped or one medium brown onion (oops I left this out of the photo) 

• Oil - 15g (I use olive oil but you could use coconut oil)

• Cauliflower - 400g, roughly chopped

• Bone Broth Concentrate  - 1level Tsp of the paste (I love “Best of The Bone” brand) 

• Water - 250g

• Coconut Flour - 1 Tbsp

• Coconut Milk - 1 Tbsp 

Optional seasonings: (I used all three - add amounts to your taste)

• Organic paprika

• Himalayan salt

• Organic pepper

Method:

• Wash and roughly chop leeks (1-2) or onion if using, to a thermomix bowl. Chop Speed 5 / 4 seconds. Scrape down sides.

• Add the oil (15g) to the bowl. Program 2 minutes / 100C / Speed 1.

• Add the roughly chopped cauliflower (400g) to the bowl. Chop Speed 5-6 / 5 seconds.

• Add bone broth paste (1 Tsp) and water (250g) to the bowl. Program 20 minutes / 100C / Speed 1.

• Add coconut milk and flour (1 Tbsp each), paprika, salt and pepper as required. Increase speed slowly up to blend for 1 minute / Speed 10.

PS: My son didn’t even notice the difference and it looks like the leftovers got taken for lunch today. Winner!