This was no problem back in June when Red Riding Hood had her birthday, when we were gluten-free and dairy-free, but not SCD in any way, having never even heard of it. In fact, only I was gluten- and dairy-free, and my beloved wasn't free of anything at all!
However, fast forward to August where we're free of everything and both Papa Bear and Goldilocks have ordered lasagne! What's a girl to do? Why, make lasagne, of course. Here's how we did it:
SCD Lasagne
Lasagne sheets ingredients
- 1 whole, fresh butternut - NOT cubed or frozen (blegh!)
Lasagne sheet method
*This bit may need experimentation*- Make sure you have a sharp knife.
- Peel the butternut thoroughly. Remove the hard bits at the top and bottom.
- Halve the butternut lengthwise.
- Now halve the round bottom half to expose the seeds.
- Using a table spoon, thoroughly scrape out every last seed and all the fibre around the seeds.
- Using ingenuity and skill (of which I have masses, naturally) slice the butternut into the largest, thinnest sheets you can. Actually, largest is less necessary than you'd think - about the size of the palm of your hand should do fine.
- Now, the first time I did this, I managed to get the slices very thin, so they cooked well inside the lasagne. The second time - not so much. If you have this problem, try gently roasting or even lightly boiling the sheets before you use them to soften them up. Hard butternut is both not SCD legal, and gross-tasting.
Do the sheets first otherwise it's a real schlepp.
White sauce ingredients
- 1 cup of SCD yoghurt (don't sub any other kind - it's really not worth it)
- 1/4 cup (or more) of water
- 1/2 cup aged cheese (ours is four years old! I love the Farmers' Market for these kinds of things)
- Half a cauliflower (obvs organic if you can, but you may have to take what you can get)
- Salt and herbs to taste (I should have used garlic and basil, but made do with salt)
- Extra cheese for on top
White sauce method
- Boil the cauliflower until it's tender (this took a while for us).
- Blend the cheese, yoghurt, water, herbs and salt, and some of the cauliflower in a blender. Gradually add more and more of the cauliflower until the consistency looks like what you'd expect from white sauce, and is very smooth.
- You can also season it after you've reached the right consistency, to taste.
Meat sauce ingredients
- 1 large onion
- 500g minced beef (or any meat you'd prefer. Beware of "natural flavourings" in the ingredients. #Lethal)
- Salt & garlic to taste
- 1kg carrots (approximately 10 average-sized carrots), washed, peeled and chopped into discs
- 1 bunch of beetroot, washed, peeled and cubed
Meat sauce method
- Heat a little oil in a pan (we recommend olive oil or, even better, coconut oil).
- Chop the onion finely and brown it gently in the oil.
- Add salt and garlic to taste (I always do it at this stage. Some people sweat against it, so go with what you prefer. This works for me).
- Add the mince and brown it thoroughly.
At the same time ...
- Steam the carrots until they are tender. I used a pressure cooker (brilliant!), but we sometimes use a pot with a little water, a microwave steamer, or even a bamboo steamer.
- Boil the beetroot until it is very tender.
- Mix the mince, carrots and beetroot together.
Compile the lasagne
- Heat the oven to 180°C.
- In an oven-proof dish, spoon half of the mince mixture.
- Pour half of the white sauce onto the mince mixture.
- Arrange the butternut sheets on top of this to cover it as well as possible.
- Pour the rest of the mince sauce on top of the butternut sheets.
- Spoon about 2/3 of the remaining white sauce on top of the mince, and top with more butternut. You only need one layer of butternut at a time.
- Spread the rest of the white sauce as well as possible over the butternut, then top with as much cheese as you like.
- Cook, covered, until the butternut is tender when poked with a fork.
- Uncover it and grill for a few minutes, until the cheese bubbles and browns slightly.
- Serve it!
Serves 8
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