A challenge, which can be a little messy and long-winded, but fun once made and a good way for satisfying a craving for an otherwise off-the menu meal.
One way to ensure it is more quickly prepared than it otherwise might be is to make an extra large batch of bolognaise on another day when having that as the family meal, freezing a sufficient portion of it, then when you wish to make lasagne, simply defrosting your pre-prepared bolognaise sauce to use in this recipe.
1 pint milk – I used rice milk but dairy milk, or another safe alternative (e.g. oat) would be suitable
1 onion, peeled and finely diced
2 bay leaves, shredded
1/4 tsp black peppercorns, roughly crushed
2 tbsp plain flour (either ordinary or a suitable gluten-free equivalent)
2 tbsp butter or suitable dairy-free alternative (I use the Pure brand dairy free sunflower spread)
1/2 to 1 quantity pre-prepared safe bolognaise sauce (see Bolognaise)
1 pack lasagne sheets, standard or gluten free, either left dry or pre-cooked if demanded on the packet.
2 tbsp grated cheese (optional for those who can tolerate it)
1) place milk in a small sauce pan with the onion, bay leaves and peppercorns. Bring to the boil remove from the heat, and leave for at least an hour, but preferably 2 or 3, for the flavours to infuse.
2) Pour the milk through a sieve into a basin, and discard the onion, bay leaves and any large pieces of peppercorn, and keep the milk to one side. Into the used sauce pan, add the flour and butter/dairy free spread.
3) heat the saucepan, stirring gently until the butter/spread melts and the flour is all combined with it. Return the milk a drop at a time, stirring constantly, until a thick, creamy sauce results. If the sauce is too thin for your liking you can repeat the process, using an extra tablespoon of flour and butter/spread, heated and combined as before, and the thin sauce in place of the milk.
4) In a deep, oven proof, square or rectangular dish, add a generous layer of bolognaise sauce, to fill at least 1/3rd of the dish. Add a layer of lasagne sheets, then just under half of the white sauce. Add another layer of lasagne sheets, another generous layer of bolognaise sauce to reach almost to the top of the dish, and then a third layer of lasagne sheets. Top with remaining white sauce and the grated cheese (if using)
5) bake in an oven at around 160-180 degrees for 30 minutes or as directed by the lasagne pasta sheet manufacturers, until the top is bubbling and has started to brown.
6) serve immediately, either by itself or with crusty bread