SERVES 8
Although this recipe suggests using gluten-free lasagna sheets, you could use spring roll wrappers instead. Soak three wrappers together to equal one lasagna sheet. It works really well as an interesting alternative.
2 tablespoons olive oil
2 teaspoons garlic-infused olive oil
2 pounds (900 g) extra-lean ground beef
4 ounces (113 g) lean bacon slices, diced
2 teaspoons cayenne pepper
½ teaspoon chili powder (optional)
One 28-ounce (794 g) can tomato puree
1 carrot, grated
Salt and freshly ground black pepper
4 cups (1 liter) skim milk, lactose-free milk, or suitable plant-based milk
3 tablespoons cornstarch
3 cups (12 ounces/360 g) grated reduced-fat cheddar
1 pound (450 g) gluten-free lasagna sheets
1. Preheat the oven to 350°F (180°C).
2. Heat the olive oil and the garlic-infused oil in a large heavy-bottomed frying pan over medium heat. Add the beef and bacon and cook until the beef is nicely browned, breaking up any lumps as you go. Spoon off any excess fat, then add the cayenne, chili powder (if using), tomato puree, and carrot. Season with salt and pepper. Simmer over medium heat for 10 minutes, stirring occasionally, until the flavors meld.
3. Blend ¼ cup (60 ml) of the milk with the cornstarch in a medium bowl to form a paste. Add the remaining 3¾ cups of milk, whisking well to remove any lumps. Pour into a saucepan and stir over medium heat until thickened—don’t let it boil. Add the cheddar and stir until melted. Season to taste with salt and pepper.
4. Prepare the lasagna sheets according to the package directions. Place a layer of one third of the lasagna sheets over the bottom of an 11 x 7-inch (28 x 18 cm) baking pan, breaking them to fit if necessary. Spread half of the meat mixture evenly over the top. Spread one third of the cheese sauce over the meat. Repeat with another layer of lasagna sheets, the remaining meat mixture, and half the remaining cheese sauce. Finish with a final layer of lasagna sheets and the rest of the cheese sauce. Bake for 20 minutes or until bubbling and golden. Let sit for a few minutes before cutting.
PER SERVING: 758 calories; 50 g protein; 29 g total fat; 13 g saturated fat; 64 g carbohydrates; 6 g fiber; 1050 mg sodium