by Collette White | June 24, 2015

Good Morning  friends! I hope this finds you all well and having a lovely week so far.

We are all well here. I am on day 3 of feeling half decent after my recent illness and injuries and I hope to just keep getting better and more energy each day. I was feeling good yesterday afternoon so my 4 1/2 year old twins and I had an afternoon of baking! I love getting in the Kitchen with the kids. It always ends up so messy but loads of fun and they love licking the spoons!

I am excited to share with you all my Gluten and Dairy Free Lasagne recipe. All four of my children LOVE lasagne but as Miss 10 is sensitive to Gluten / Wheat and needs to avoid it, I wanted to create something she could have too. When I first told Miss 13 I was leaving out the Wheat Lasagne Sheets the look of horror on her face was priceless … she licked the plate clean though and went back for seconds so I guess no complaints in the end! I hope you enjoy it also!


Meat filling:

1kg beef mince

1 tblspn oil

3 cloves garlic – crushed / grated

2 carrots (180g) grated

2 zucchini (160g) grated

8 mushrooms (150g) finely diced

4 spring onions – finely sliced

700g passata (tomato puree)

½ tblspn dried rosemary

½ tblspn dried parsley

½ tblspn dried thyme

good pinch salt and pepper

White sauce:

3 tblspns flour of choice

3 tblspns oil of choice

2 cups milk of choice

2 tblspns nutritional yeast

good pinch salt and pepper

Lasagne ‘sheets’:

4 large silverbeet leaves 


2 tblspns nutritional yeast 



In a large fry pan place the beef, oil and garlic and stir until ¾ cooked.

Add the remaining ingredients and stir until the meat is cooked.

Reduce heat to low and simmer for 5-10 minutes or until the sauce is thickened slightly. 

Meanwhile preheat oven to 200c. 


In a small saucepan place the flour and oil.

Using a wooden spoon, mix together on a medium – high heat until combined well and there are no lumps.

Turn the heat down to medium and add the milk, stirring the entire time.

Continue to stir until the white sauce is the thick and the consistency you desire.

Add nutritional yeast, salt and pepper and mix thoroughly.

In the bottom of a lasagne dish place two of the silverbeet leaves to form a base. Place an even amount of the meat filling followed by an even layer of white sauce. Repeat this process starting again with the silverbeet leaves.

On top of the last white sauce layer, sprinkle the extra nutritional yeast.

Bake in preheated oven for 20 minutes. 



  • You can use your favourite bolognaise mixture instead of the meat filling recipe here
  • For the white sauce I personally use rice flour, rice milk and macadamia or sunflower oil. You can use whichever flour, oil (tasteless oil is best) and milk you prefer
  • Nutritional Yeast is optional but I highly recommend you use it (especially if you can’t have cheese) as it does add a cheesy flavour as well as nutritional benefits
  • Other options for the ‘lasagne sheets’ are thinly sliced zucchini, eggplant, potato, sweet potato or a few times I have cooked rice penne pasta and used this as a layer (it was time consuming though as I lined them all up to form one layer ‘sheet’)
  • If your diet allows, sprinkle with cheese on top before cooking
  • Depending on the size of your lasagne dish you might need to make two batches of the white sauce

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,