Gluten Free Japanese-Style Soy Milk Lasagna

TOTAL TIME

1hr 15mins

Ingredients

Soy Sauce Meat Sauce

300g minced beef & pork mix

2 onions (400g), finely chopped

1 carrot (150g), finely chopped

10 mushrooms (150g), thinly sliced

2 garlic cloves, minced

1 tbsp rice oil or olive oil

½ tsp salt

A pinch of black pepper

[A] Seasoning:

2 cans (800g) diced tomatoes

1 chicken stock cube

3 tbsp Kikkoman Naturally Brewed Gluten Free Soy Sauce

2 tbsp sugar

Gluten-Free White Sauce

1000ml unsweetened soy milk

60g cornstarch

40g butter

½ tbsp salt

A pinch of black pepper

12 sheets gluten-free lasagna sheets

100g shredded mozzarella cheese

2 tbsp grated cheese

Chopped parsley (for garnish, as needed)

Method

Prepare the Soy Sauce Meat Sauce
Finely chop the onion, carrot, and garlic. Thinly slice the mushrooms.
Heat 1 tbsp of oil in a pot over medium heat. Add the onion, carrot, and garlic and sauté until soft. Add the mushrooms, stir-fry briefly, and transfer to a separate dish.
In the same pot, cook the ground meat over medium heat, seasoning with salt and black pepper. Once the meat changes color, return the sautéed vegetables to the pot. Add [A] seasonings and mix well.
Reduce to low heat and simmer for about 30 minutes, stirring occasionally, until most of the liquid has evaporated.
Prepare the Gluten-Free White Sauce
In a separate pot, add cornstarch and gradually mix in soy milk, stirring constantly.
Heat over medium heat, stirring continuously, until it thickens. Remove from heat, add butter, and season with salt and black pepper.
In a heatproof baking dish (22×30cm), layer the ingredients in the following order:
Soy Sauce Meat Sauce → Lasagna Noodles → White Sauce(Repeat for 3–4 layers.)
Sprinkle the shredded mozzarella cheese on top.
Preheat the oven to 190°C .Bake for about 45 minutes or until the cheese is golden brown.
Garnish with chopped parsley and serve.

Products used

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