Wednesday 29 August 2012

Gluten Free Lasagne Recipe

If you want to make the lasagne sheets from scratch then you will need my fresh pasta recipe. Click here. It will probably make a bit extra but you can freeze any extra lasagne sheets so next time you want a lasagne they are ready & waiting.

If you don't fancy making the pasta you can use store bought gluten free lasagne sheets. Just cook per packet instructions before layering into the lasagne (I use a kind that you don't have to do this so its not included in the recipe below).  In my opinion, the dish is just as good with dried shop bought gluten free lasagne.

(Serves 4)

12 - 15 sheets of lasagne sheets (depending on the size of your dish)
2 tbsp grated parmesan

For the tomato base:
500g mince meat (I use pork)
2 x 400g tin chopped tomatoes
1/2 courgette, diced
1 red onion, diced
3 tbsp tomato purée
1 tsp sugar
2 tsp dried oregano
Salt & pepper

For the white sauce:
20g margarine
20g Doves farm plain flour or cornflour
1/2 pint milk
Salt & pepper
1 large handful grated cheddar cheese

Gently fry the mince in a large frying pan until browned then add the onion and courgette. Fry for a few minutes until the veg has softened and then season.

Add the tins of tomatoes, purée, sugar, seasoning & herbs. Put the lid on and leave to simmer for about 15 minutes until slightly thickened. If it doesn't thicken properly, take the lid off.

Meanwhile, get on with the white sauce. Add the margarine to a small saucepan and melt over a gentle heat. Once melted, add the flour and mix quickly to form a roux. Add a splash of the milk and stir quickly until the roux has mixed in. Add the rest of the milk and keep stirring until it is smooth & thick. If its lumpy, take a whisk to it. Season and then add most of the cheddar cheese (leave a tablespoon behind) and stir in until melted.

To assemble the lasagne, spread a thin layer of the tomato mixture in the bottom of a dish, then add a layer of the lasagne sheets, then another layer of the tomato mixture (half of what you have left), then another layer of lasagne, then another layer of tomato mixture (the remaining amount) and then finally spread over a layer of the white sauce.

Sprinkle with the remaining grated cheddar cheese and the parmesan, season again and bake in a preheated oven at 200c degrees for about 20 minutes until golden and the cheese is bubbling.

Serve with a crispy green salad.

1 comment:

  1. Looks and sounds good! I'll give it a go but will probably opt for shop bought GF lasagne if I can find some.