Healthier Potato Lasagne, Gluten Free Recipe

I think Lasagne is a really comforting delicious meal, however it's definitely not the healthiest and unfortunately for me also full of my mortal enemy gluten. Instead of forever bidding farewell to this creamy delicious meal I have come up with a tasty but healthier alternative made with potatoes.

I can't actually take the full credit for this recipe because it was my darling mum who came up with it first but I picked up some special ingredients to cut down on the fat and introduced some extra veggies into the mix. If you're looking for the perfect comfort meal this autumn and winter you are at the right place!

This Potato Lasagne is gluten free, lower in fat and bursting with delicious flavour. Before publishing this recipe I made it for some friends to see what they thought and all three of them loved it!

RECIPE

INGREDIENTS

For the Mince Ragu

Pinch of smoked paprika
Sea salt to taste
1 large Red or Yellow Pepper
3 Garlic Cloves
1 Large Onion
250g Carrots
200g Mushrooms
400g Tinned Tomatoes x2
250g 7% Fat Steak Mince
350g 3% Fat Turkey Breast Mince
Pinch of dried mixed herbs (Thyme, Oregano, Parsley, Sage, Basil, Marjoram)
Generous Pinch of freshly chopped Rosemary (optional)
Generous Pinch of freshly chopped Rosemary & Basil
Beef stock cube

For the Cheese Sauce

100g Reduced Fat Cheddar Cheese
300ml Semi Skimmed milk
50g Butter
50g Gluten Free Plain Flour (normal plain flour if you're not gluten intolerant)

For the Potato Lasagne

1kg Albert Bartlett Rooster Potatoes
125g Reduced Fat Mozzarella
100g Reduced Fat Cheddar Cheese
Drizzle of Olive Oil and Rocket to serve

METHOD

Preheat the oven to160C
Heat a large frying pan until hot and add the mince. Cook the mince until browned all over.
Crush the garlic and add to the mince (if you haven't got a crusher, chop it finely).
Chop the onion, peppers and mushrooms and add to the mince, let it cook with the mince for a couple of minutes
Grate the carrots then add to the mince along with the tinned tomatoes and beef stock
Leave all of the ingredients to cook on medium heat for about 10 minutes
Wash, peel and slice the potatoes (quite finely about 5mm thick)
Grate all of the cheddar cheese and set aside 100g
Chop or tear up the mozzarella
Grate the cheese
Melt the butter in a saucepan. Add the flour and cook over the heat for one minute whilst continually stirring it. Gradually add in the hot milk, whisking until thickened. Add the grated cheese and keep whisking the sauce until the cheese is all melted
In a shallow oven proof dish put one fourth of the meat sauce in the base. Spoon one fourth of the cheese sauce on top. Arrange the first layer of potatoes on top. Add third of the remaining meat ragu sauce on top followed by a third of cheese sauce. Put another layer of potatoes for another layer. Then add the remaining meat sauce and cheese sauce. Evenly sprinkle the cheddar and distribute the mozzarella cheese on top.
Cook in the oven for about 1.45 minutes or until the potatoes feel soft.
Serve rocket leaves with a drizzle of oliver oil as a side salad.

The lasagne should look golden brown in colour when it's done.

This recipe should serve 5 good sized portions so either invite some family and friends over or simply freeze the leftovers for a delicious comfort meal which you can reheat.

For the Potato Lasagne I have used Albert Bartlett Rooster potatoes* which crisp up fantastically in the oven and because they are considered a dryer potato they also have a really tender texture.

I have to be honest was under the impression that potatoes were mostly empty carbs and I was very wrong! After doing some research I've learned that potatoes are a brilliant source of potassium (more than bananas!), vitamin c, fibre, manganese and more. Along with the rest of the ingredients this comforting recipe is not only absolutely delicious it's also good for you!