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Gluten-free beef lasagne
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Total Time:
3 hours 15 minutes
Classic gluten-free lasagna: a timeless favorite revamped for today's foodies.
Ingredients:
  • 2 carrots peeled
  • 2 onions peeled
  • 2 cloves of garlic peeled
  • 2 sticks of celery trimmed
  • olive oil
  • 2 rashers of higher-welfare smoked streaky bacon
  • ½ a bunch of fresh thyme
  • 500 g quality beef mince
  • a good splash of red wine
  • 1 gluten-free beef stock cube preferably organic
  • 2 x 400 g tins of plum tomatoes
  • sea salt
  • freshly ground black pepper
  • 1 x gluten-free pasta dough
  • 1 litre semi-skimmed milk
  • 35 g unsalted butter
  • 25 g gluten-free plain flour
  • 25 g corn flour
  • 70 g Parmesan cheese
  • 1 whole nutmeg for grating
Instructions:
  • For the Bolognese sauce, finely chop carrots, onions, garlic, and celery. Heat olive oil in a large pan and add the chopped vegetables, then add chopped bacon and thyme leaves. Cook until softened. Increase heat, add beef mince, and brown. Pour in wine and crumble in stock cube. Add tomatoes, water, and bring to a boil. Simmer covered for 1 hour, then uncover and cook for 30 minutes more until thickened. Preheat oven to 180ºC/350ºF/gas 4. Make béchamel sauce by heating milk, butter, and flour until thickened. Stir in most of the Parmesan and nutmeg. Season and set aside. Cut pasta sheets into rectangles. Layer Bolognese, pasta sheets, and béchamel in a dish, repeating twice more. Top with remaining Parmesan and bake for 20 minutes covered, then 30 minutes uncovered until golden. Serve with a fresh salad.

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