Gluten Free Lasagne Recipe
This Gluten Free Lasagne Recipe is super easy and a great meal to make for your friends and family. Don't be put off by the long list of ingredients. They are all storecupboard basics and you probably have a lot of them already!
Servings: 4 people
Equipment
Ingredients
- 250 g Gluten free lasagne sheets (Any free from brand will work - or make fresh ones using the recipe in my book!)
For the bolognese sauce:
- 1 tbsp virgin olive oil
- 2 medium onions peeled and finely chopped
- 3 garlic cloves peeled and crushed
- 2 celery sticks finely chopped
- 1 carrot finely chopped
- 500 g beef mince I use 10% fat or higher for the best flavour
- 2 tbsp dried basil
- 1 tbsp dried oregano
- 400 g tinned chopped tomatoes
- 300 ml passata
- 125 ml red wine
- 1 Knorr beef stock pot or equivalent gluten free beef stock cube
- 2 tbsp tomato puree
- 1 tbsp fresh basil leaves
For the cheese sauce:
- 50 g unsalted butter
- 50 g gluten free plain flour I use FREEE or any plain gluten free flour blend
- 500 ml milk
- 150 g grated mature Cheddar cheese
- Salt and pepper
- 125 g ball of mozzarella
Instructions
To make the bolognese sauce:
- Add 1 tbsp of olive oil to a large, non-stick lidded pan and heat on a low heat. Add the onions, celery, carrots and garlic and fry for 5-7 minutes until they soften and the onions begin to go translucent.
- Add the second tablespoon of oil to the pan, along with the dried basil and oregano. Stir so the herbs are evenly mixed then turn the heat up to a medium-to-high heat.
- Once the pan is sizzling, add the beef mince and use a wooden or silicone spatula/spoon to break it up in the pan. Keep stirring and breaking the mince up until it is all brown and there are no pink bits left (approx another 4-5 minutes).
- Next add the tinned tomatoes, passata, red wine, tomato puree and Knorr stock pot to the pan. Stir the mix through to ensure it's completely mixed and bring to the boil.
- Then, once bubbling, turn the heat right down to low, pop a lid on, and leave to simmer for 30-45 minutes, stirring occasionally.
To make the cheese sauce:
- Place a small saucepan on a low heat and add the butter. Once melted, add the flour and use a whisk to mix together into a thick paste. Continue to cook for around 30 seconds to one minute, stirring constantly so it doesn't stick.
- Pour in approximately 100ml of the milk and continue stirring until it forms a smooth, thick paste with no lumps. Continue to add the milk, around 100ml at a time, stirring constantly. Each time, only add the next lot of milk when all the lumps are gone.
- Once all the milk has been added, you should have a smooth, thick white sauce. Add the grated cheese, season with salt and pepper to taste and stir well until the cheese has melted and you have a smooth sauce.
To construct the lasagne:
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Grab a large, rectangular baking dish and spoon in a layer of bolognese sauce on the bottom.
- Lay the lasagne sheets on top of the bolognese in an even layer, and then spread with a layer of cheese sauce.
- Lay a second layer of lasagne sheets on top of the cheese sauce and then repeat layering bolognese, pasta, cheese sauce, pasta, until you have a final layer of cheese sauce. Make sure the lasagne sheets are completely covered.
- Tear the mozzarella up and layer over the top of the lasagne. Place in the oven and bake for 40-45 minutes until the cheese is bubbling and golden brown. Serve straight away with chips, garlic bread and some green veg!
Notes
- Making Ahead: If you want, you can make this lasagne recipe ahead of time. Construct the whole dish and pop it in the fridge, then bake when ready. Alternatively, you can make the bolognese sauce and cheese sauce ahead of time and refrigerate/freeze them, ready to construct when ready.
- Storing and Freezing: Any lasagne leftovers can be kept in the fridge for 2-3 days and reheated thoroughly before serving. You can also make the lasagne in foil trays and freeze before baking, ready to cook from frozen.
- Step-by-Step Photos: I've included some step-by-step photos to show you how to layer your lasagne, if you find a visual aid easier to follow. I know I do!
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Gluten Free Lasagne! It really helps get my recipes out there xx
Nutrition
Serving: 6people | Calories: 977kcal | Carbohydrates: 84g | Protein: 54g | Fat: 46g
