I like cheats in cooking. Some recipes are so long and complicated that it freaks me out so I don’t even bother trying it. Or I weigh up the time it takes against the actual meal and see if it’s worth
it…and since I’m a dessert girl, fancy mains don’t usually pass the test.
However, show me a picture of a fancy dessert (that’s gluten and dairy free of course) and I will usually conclude that it is worth the effort. Unless it’s a fruit dessert. I ain’t got no time for fruit desserts.
With lasagne, it’s one of the mains that I consider worth the bit of extra time and effort. But sometimes I can’t be bothered waiting the long 45 minutes while it’s cooking in the oven when you can smell the aroma wafting through the kitchen…my willpower isn’t always up for that.
So instead, sometimes I make lasagne in a bowl. I make the bolognese sauce (but sometimes I use chickpeas instead of beef, as in these photos), cook some pasta, and serve with a massive blob of dairy free ‘cheese’ sauce.
Kinda tastes like lasagne, but without the long cooking time. Something I make when I need a bit of comfort food. The bolognese sauce is great because you can add heaps of vegetables in and then you completely forget they are in there.
LASAGNE IN A BOWL (GLUTEN+ DAIRY+ EGG+ NUT*+ REFINED SUGAR FREE + VEGAN**)
– 300 g (10.5 oz) gluten free pasta (I used rice pasta)
– 1/2 tablespoon olive oil
– 1 brown onion, diced
– 1 garlic clove, crushed
– 2 carrots, diced
– 1 zucchini, diced
– 8 small button mushrooms, diced
– 1/2 red capsicum, diced
– 500 g beef mince/ground beef or 1 tin of chickpeas**, rinsed and drained
– 3 cups good quality tomato pasta sauce
– salt and pepper
– 1 quantity of basic ‘cheese’ sauce*
*use nut-free option for the cheese sauce
**obviously, use the chickpeas for vegan option…
Cook gluten free pasta according to packet directions. Rinse, drain and set aside.
Meanwhile, prep the vegies, including the onion. This is your chance to have a good cry and blame it on cutting onions. Make the most of it.
Heat oil in a large fry pan over a medium heat. Cook onion and garlic for 5 minutes, stirring occasionally, until onion is transparent.
Add the rest of the vegetables and cook for 5-10 minutes, until vegetables are soft.
Add beef mince and break up into small bits with whatever you are using to stir the vegies. Cook until the beef is browned and no pink remains.
Alternatively, stir in the drained and rinsed tin of chickpeas in place of the beef mince.
Stir in pasta sauce (homemade is best!) and simmer for 5-10 minutes or until sauce thickens. Add salt and pepper, to taste.
Pour sauce into the saucepan with the cooked pasta and combine.
Serve with the basic ‘cheese’ sauce dolloped on top.
Now eat. Every time I eat something that resembles Italian food, that song from ‘that spaghetti scene’ in Lady and the Tramp gets stuck in my head. “Thissss is theeee niggght…….The most beaauuutiful nighttttt…” Stuck in your head now? You’re welcome. Bellissimo!