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Gluten-free lasagne
3.0 (1685 reviews)
Nothing beats the creamy, comforting taste of traditional lasagne but this one is gluten-free. Layers of tender minced beef and smooth Bechamel sauce make it one of life's pleasures to eat, especially when it's being shared with friends or family.
Total Time95
Servings6
393
Caloriesper servingNutrition Information
393
Calories
16 grams fat
Fat
35.6 grams carbohydrate
Carbs
22.1 grams protein
Protein
2.6 grams fibre
Fiber
10 grams sugar
Sugar
Ingredients
- 350g lean minced beef (10% fat)
- 1 large onion, peeled and finely chopped
- 1 large garlic clove, peeled and crushed
- 600g tinned chopped tomatoes
- 2-3 tbsp tomato purée
- 1 tsp thyme
- 1 tsp sage
- 1 tsp oregano
- 1 tsp rosemary
- pinch freshly ground pepper
- 1 x 125ml glass red wine
- 175g Tesco Free From lasagne sheets (12 sheets)
For the Bechamel sauce
- 425ml semi skimmed milk
- 1 bay leaf
- 1 small onion, peeled
- 30g butter
- 25g gluten free plain flour
- 40g Parmesan cheese, finely grated
For the tomatoes
- 220g cherry tomatoes on the vine
- 1 tbsp olive oil
- watercress, to serve
Instructions
- 1Pre-heat oven to gas 4, 200°C, fan 180°C. Place the beef mince, onion and garlic in a pan and fry, stirring until the beef is browned with no trace of pink.
- 2Stir in the tomatoes, tomato purée, herbs, pepper and wine. Bring to the boil and simmer 30 mins, stirring occasionally.
- 3Meanwhile, cook the lasagne in boiling salted water for 3 mins, until just pliable. Drain, rinse in cold water and spread out on a work surface in a single layer to prevent sticking.
- 4For the sauce, bring the milk to the boil with the onion and bay leaf. Take off the heat and leave to infuse for 10-15 mins. Strain the milk and place back in the pan with the butter and flour. Whisking constantly, bring slowly to the boil and simmer for 5 mins until thickened and smooth.
- 5In an ovenproof dish, layer the meat mixture, lasagne and sauce. End with the sauce and sprinkle with the cheese.
- 6Cook in pre-heated oven for 30-40 mins. Cover with foil and leave to rest for 15 mins before slicing, so the layers hold their shape.
- 7Meanwhile, lay the cherry tomatoes in a small roasting tin, drizzle with the olive oil and season with salt and pepper. Roast for 20 mins. Serve the lasagne with the tomatoes and a watercress salad.
