Italian Hotpot


Italian Hotpot

This really delicious,  gluten free, high protein recipe is a twist on a classic lasagne. Layers of bolognaise are topped with potato slices then smothered in a delicious protein cheese sauce and baked until golden. The potatoes in this dish make it more filling and also gluten free. A great hit with the whole family. Great made a day or two before as the flavours intensify.






Serves 4-6


For the Bolognaise:

450g Mince Beef (5%fat)

4 Potatoes (size of a fist) peeled  and thinly sliced

1 Small Onion finely chopped

4 Tablespoons Tomato Puree

1 Beef Stock Pot

1 Red Wine Stock Pot (optional)

1 Teaspoon Garlic Granules

2 Teaspoons Mixed Herbs

1 Tin Chopped Tomatoes


For the Cheese Sauce:

1 White Wine Stock Pot (or chicken/vegetable stock pot)

100ml Boiling Water

1 250g Tub Quark

2 Tablespoons Fresh Parmesan (plus pinch for topping)

Salt & Black Pepper for seasoning


Method:

Firstly par boil the potato slices in a large pan salted water for 5 minutes  remove from the heat and drain. Next fry the mince beef and onion in a large non stick pan until browned, add the red wine stock pot (if using) and the beef stock pot. Keep mixing to melt the stock pots then add the tomato purée. Fry for a minute or two until the purée is fully mixed and has turned darker in colour. Add the garlic granules and mixed herbs, combine well and add the chopped tomatoes.  Cover and leave to simmer on a low heat.

Now make the cheese sauce by melting the white wine or chicken/vegetable stock pot in 100ml boiling water. Stir in the quark and 2 Tablespoons Parmesan cheese until fully combined and sauce is smooth and lump free.


Remove the bolognaise from the heat and use half to add the first layer to your lasagne/ovenproof dish. Place a layer of potato over the bolognaise followed by 1/2 the cheese sauce. Repeat with another layer of bolognaise, then potato, followed by the remaining cheese sauce. Lightly sprinkle on a pinch of fresh Parmesan cheese and finish by seasoning with salt and pepper.  Cook in a pre-heated oven 175 for approx 30-45 minutes. The top should be golden and the potatoes fully cooked through.

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