Updated 10th August 2021
Had my friends over for supper the other night and decided to pop together this gluten free lasagne that we could all enjoy. It’s nice and easy to make, very tasty and a recipe I’ve used for years.
Love that once all the prep is done, lasagne can be popped into the oven and the kitchen can be cleaned down, whilst the delicious savoury smell intensifies as it bakes.
Ingredients (4 good sized portions)
Gluten free lasagne 6-8 sheets (I these ones from M&S and ASDA)
450g (1lb) lean minced beef
1 medium onion finely chopped
4 cloves of garlic crushed
1 carrot, grated
1 stick of celery, finely chopped
5 large chestnut or white mushrooms, finely chopped
1 teaspoon of *oregano
1 jar of passata (approx. 430g) or a can of chopped tomatoes
Generous splash of red wine (optional)
Salt and ground *black pepper to taste
For the cheese sauce
600ml (1 pint) semi skimmed milk
25g (1oz) butter
3 rounded dessertspoons of *cornflour
250g (9oz) mature cheddar cheese grated (reserve a little of this to sprinkle on top of the lasagne)
1 heaped teaspoon *Dijon mustard
Pop the mince in a large pan, along with the onion and garlic over a moderate heat. Keep stirring, to break the mince up. This will also allow it to cook evenly.
Once the mince is browned off, add the mushrooms, carrots, celery, oregano and a few twists of black pepper. Cook for a further 5 minutes.
Add a good splash of red wine (small glassful). Pour in the passata. Turn the heat up until it comes to a boil, then turn down to a simmer and pop a lid on.
Cook for ½ hr but keep checking that the meat is not drying out (you don’t want too much excess liquid, but you don’t want it to catch). Add more wine if it’s looking dry, but more passata or chopped tinned tomatoes would be perfect too. You should end up with a nice rich bolognese sauce. Once cooked season to taste.
Whilst the mince is cooking you can crack on with making the cheese sauce.
Pour just over ¾ of the milk into a heavy bottomed pan, add the butter and heat to boiling point
In a jug blend the remaining milk with the cornflour and add to the hot milk once it has boiled. Whisk until thick, smooth and bubbling at the side of the pan, to ensure the cornflour has cooked out.
Remove the pan from the heat and add most of the cheese (just keep back the amount you would like to go on top of the lasagne) and a spoonful of Dijon mustard. Mix well until the cheese has melted. Season to taste.
Transfer half of the Bolognese into a large ovenproof dish (approx. 12 by 9 inch and 2-inch depth) spread out evenly. Pour just under half of the cheese sauce on top and then add a single layer of lasagne sheets. Add the remaining mince and top with another layer of lasagne sheets. Pour the remaining cheese sauce over the lasagne sheets. The sauce should completely cover the lasagne.
Sprinkle with grated cheese, a generous twist of black pepper and pop in a preheated oven 190C/375F/Gas 5/170C Fan.
Bake for ¾ hr then check how it’s doing by inserting a knife through the lasagne – it should glide through easily. If not, leave in the oven for a little longer until thoroughly cooked and golden brown on top.
Leave to settle for a little while, then tuck in!
Food nostalgia: I love lasagne, it’s such a comforting and reassuring dish, and so often as food does, it evokes many happy memories of times when I have eaten it over the years. Thought I’d share a couple of ‘lasagne memories’ that make me happy…
My mum was so organised (and just wonderful). She used to make individual lasagnes for me, my dad and brother when she wouldn’t be home for tea. She did this to ensure we were always well fed, whilst having the convenience of reheating and eating tea at our preferred time. We still have the dishes that she used. And I love them!
When me and Neil moved into our current home. My brother and sister-in-law came over to help us move in, bringing with them my niece and nephew ♥️ too. Kate, my sister-in-law, is a tremendous cook and brought over a huge lasagne. We had such a lovely lunch at my grandads bungalow (just around the corner from our new home), enjoying delicious food, and red wine out of glasses that were all shapes and sizes. What a gorgeous day that was!
Thank you, Italy, for creating such a magnificent dish that brings full tums and happiness to so many people.
Recipe notes and suggestions:
For dairy free lasagne just replace the milk and cheese with a dairy free option and just double check the lasagne you use does not contain milk/dairy.
Lasagne can be made up to the pre-bake stage up and kept in the fridge for up to 2 days. It will also freeze really well at this point.
Good to double up the bolognese quantity whist you are making a batch and freeze the half you dont need. Perfect to defrost and reheat to enjoy with gf pasta, potatoes, vegetables. Or even make another lasagne.
I’m loving Schar gluten free Panini’s right now and they make great garlic bread. The perfect thing to enjoy with lasagne or any other gf pasta dish. Simply slice through the panini, place on a clean tray or foil, spread with garlic butter (1 garlic clove crushed and mixed with butter and a little chopped parsley) and baked in a hot oven for about 5 minutes until golden brown.
Thanks for checking out this lasagne recipe. Do pop me a message through if there’s anything you’re not too sure about. I love being able to help.
For more savoury temptations click here.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.