Gluten Free Beef Lasagne
This gluten free beef lasagne recipe is a family favourite in our house. It's made with a rich beef sauce, layered with gluten free pasta sheets and a gluten free white sauce. Homemade lasagne is an ideal family meal which can be prepared ahead. It's delicious and comforting, and this gluten free lasagne, suitable for coeliacs, is every bit as tasty as a traditional recipe.
Ingredients
- 1 teaspoon olive oil
- 1 large onion peeled and finely chopped
- 1 clove garlic peeled and very finely chopped or crushed
- 500 g minced beef
- 400 g chopped canned tomatoes
- 2 large carrots grated
- 2 tablespoon tomato puree
- few sprigs fresh thyme or use 1 teaspoon dried thyme
- salt and pepper
- 2 teaspoon cornflour
- 400 g canned haricot beans, drained or any other precooked beans you prefer
- 8-10 gluten free lasagne sheets
- 75 g mature cheddar, grated
Easy white sauce
- 3 tablespoon cornflour
- 450 ml milk
- grated nutmeg or use ¼ teaspoon ground nutmeg
- salt and pepper to taste
Instructions
Gluten free bolognese sauce
- Heat a large frying pan and add the oil. Over a medium heat, fry the onion for 5 minutes. Add the minced beef, and the garlic, and stir occasionally for a further 5 minutes until the meat is brown. Add the tomatoes, puree, carrot, herbs, salt and pepper and simmer gently for 15 minutes. Stir the 2 teaspoons of cornflour into 2 tablespoons of cold water, and add to the mixture. Cook for a few minutes until thickened. Stir in the drained beans and mix well.
Gluten free white sauce
- Make the white sauce whilst the bolognese is simmering. Add the cornflour, seasoning and nutmeg to a cold saucepan. Add most of the milk and stir to thoroughly mix, then slowly bring to the boil whilst stirring. Once the sauce is thick and smooth, add the remainder of the milk.
Assembly and cooking
- To assemble the lasagne, add half of the bolognese sauce to an ovenproof dish and smooth level. Add half of the lasagne pasta sheets, followed by just under half of the white sauce. Repeat with the remaining bolognese, lasagne sheets and the white sauce. Sprinkle with the grated cheese, and cook at 180 (160 fan) for 30 mins. If it’s more convenient, you could cook it for longer – up to an hour at a lower temperature. The cooked lasagne should be golden and bubbling.
Serving
- Serve gluten free lasagne hot with a big portion of fresh salad or vegetables
Notes
- Milk for this recipe can be full fat, skimmed or dairy free.
- Minced beef with a fat content of 10-12% is ideal. But if you want to cut down further on fat, then 5% fat minced beef will also make a delicious lasagne.
- If you prefer, top the lasagne with mozzarella or parmesan rather than grated cheddar.
- This recipe can be prepared ahead of time and stored in the fridge for up to 3 days. It also freezes well. You can also store and freeze the bolognese sauce separately.
Nutrition
Calories: 359kcalCarbohydrates: 41.3gProtein: 30.3gFat: 7.9gSaturated Fat: 1.6gFiber: 5.4gSugar: 8.1g
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