for 4 person

Pasta dough

140 g	gluten-free flour (Schär)
½ tsp	ground psyllium
2	eggs, beaten
1 tbsp	olive oil

To prepare the meat

1 tbsp	olive oil
350 g	minced meat (beef or lamb)
1	onion, coarsely grated
400 g	squash (e.g. butternut), coarsely grated
50 g	dried apricots (tart)
1	leek, quartered, sliced
2 dl	gluten-free vegetable bouillon (e.g. Coop Free From)
2 tin	chopped tomatoes in tomato juice (approx. 410 g each)
1 tsp	ground cumin
	salt and pepper to taste
1 bunch	flat-leaf parsley, finely chopped

To prepare the lasagne

2 dl	lactose-free single cream
2 dl	lactose-free crème fraîche
½ tsp	salt
a little	pepper
3 tbsp	gluten-free breadcrumbs (Schär, Pain Grati)

How it's done

Pasta dough

Combine the flour with all the other ingredients and knead into a smooth dough. Wrap in clingfilm and leave to rest in the fridge for approx. 2 hours. Quarter the dough, roll out four rectangles to match the size of the dish.

To prepare the meat

Heat the oil in a cooking pot. Brown the mince for approx. 5 mins., reduce the heat. Add the onion, squash, apricots and leek, sauté for approx. 5 mins. Pour in the stock and tomatoes, add the parsley, bring to the boil. Reduce the heat, cover and cook for approx. 30 mins. on a low heat, season.

To prepare the lasagne

Mix the cream with the crème fraîche, season. In alternate layers, fill the prepared dish with the pasta dough, meat and sauce. Top with a layer of sauce and sprinkle the breadcrumbs over the top.

Bake for approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven, cover and leave to stand for approx. 5 mins.

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