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Gluten-free potato lasagne
Who doesn’t love lasagne?!! Inevitably, however, the classic version of this delicious baked pâté contains practically everything you should avoid for the sake of good health and well-being. However, this is not to say that lasagne can’t be prepared in a healthy way – quite the opposite! We’re sharing with you a recipe for potato lasagna with thin potato plates instead of pasta, lots of vegetables, tomatoes and a creamy “cheese” sauce made from cauliflower – everything that makes a lasagna a lasagna! Although there is nothing traditional (apart from the tomato) about it.
Are you ready to try? Here’s a recipe for you to try!
Quantity: 3-4 lasagne fans
Preparation time: about 1,5h
Severity: medium
To prepare you need:
For glazing tiles:
- 1 kg potatoes
- 130 g tapioca starch (or potato starch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the mushroom “mince”:
- 300 g champignon (chopped)
- 75 k walnuts (chopped)
- 100 g carrots (peeled and cut into pieces)
- 80 g fresh celery (chopped)
- 1 medium-sized onion (chopped)
- 1 handful fresh parsley (chopped)
- 3-4 cloves of garlic (crushed)
- 380 g crushed tomatoes
- 2 tablespoons tomato paste
- ½ teaspoon ground chilli (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt (or add to taste)
For the “cheese” sauce:
- 475 g fresh cauliflower (as florets)
- 250 g potatoes (peeled and chopped)
- 120 ml unsweetened almond milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅓ of turmeric powder
- sea salt (to taste)
How to make potato lasagne?
Start by making potato plates. To do this, steam the potatoes and allow them to cool completely (if you wish, you can steam all the vegetables that need steaming the night before). Then mash the potatoes with a pestle and mix in the starch and seasonings. Knead the dough until it forms a cohesive and not overly sticky ball of dough. Line a large cutting board or kitchen surface with baking paper and roll the potato dough into a thin dough about 0.5cm thick. Cut out three equal sized sheets of lasagne. Place the plates on a baking tray lined with baking paper and bake at 200 degrees for 20-25 minutes, turning the plates in between.
While the potato plates are cooking, prepare the “minced meat” mixture and the “cheese” sauce. To make the sauce, steam the cauliflower and potatoes. Process the steamed vegetables in a food processor with the almond milk and seasonings until the sauce reaches a smooth texture. To prepare the minced meat, brown the vegetables with the seasoning in a pan. To do this, place the onion cubes in the pan and brown for 2-3 minutes. Then add the chopped mushrooms, carrot and celery. Cook for 5-7 minutes, taste and then transfer the whole mixture to a food processor. Mix in the crushed tomatoes, tomato paste and walnuts. Process gently to form a “mince” like mass. Make sure that the mixture does not turn into a puree.
The last step is to assemble the lasagne! To do this, place a potato tray in the bottom of a 24×32 cm baking dish, spread the “mince” mixture on top (enough to cover the potato tray) and then add a layer of sauce. Repeat the process until there is enough raw material. The very top layer should be the last potato slice and a little sauce.
Bake the lasagne at 200 degrees for 35-40 minutes, until golden brown and slightly crispy on top. When ready, let cool slightly on the lasagne and serve on a fresh lettuce platter or enjoy as is.
