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1
Heat the olive oil, add the chopped onion, quinoa, garlic, grated carrot and courgette.
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2
Fir fry until softened and the onion is clear.
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3
Add the mince and parsley and stir until browned.
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4
Add about 3/4 cup of water and stock powder.
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5
Cook about 15 - 20 minutes.
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6
Add salt as required.
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7
The mixture should be very moist with obvious liquid remaining in the pan.
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8
This liquid gets absorbed by the pasta sheets when baking the lasagna.
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9
Make the white sauce by heating the Rice Milk with a bay leaf in a saucepan, reserving 1/4 cup of rice milk.
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10
Remove milk from stove top, remove the bay leaf.
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11
Mix the cornflour into the 1/4 cup of rice milk making sure there are no lumps.
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12
Stir into the heated rice milk and return to stove top.
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13
Stir continuously until thickened.
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14
Remove from heat.
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15
Assemble the lasanga.
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16
Pour a couple of tablespoons of meat mixture into dish.
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17
Cover with 8 Rice & Corn Lasagna sheets.
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18
Pour in half the meat mixture, then half the white sauce.
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19
Repeat with meat sauce, pasta sheets and lastly the remainder of white sauce.
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20
Sprinkle with breadcrumbs.
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21
Cover with foil.
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22
Bake at 17 degrees C until cooked.
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23
Approximately 25 - 35 minutes.
