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 the basic recipe I have done for years, with a simple switch to gluten free lasagne sheets (M&S ones on this occasion).
Love the fact that once all the prep is done, lasagne can be popped in the oven and the kitchen can be cleaned down, whilst the delicious savoury smell intensifies…how very satisfying!
Ingredients (4 good sized portions)
Gluten free lasagne 6-8 sheets
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 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 of *Dijon mustard
Pop the mince in a large pan, along with the onion and garlic over a moderate heat. Keep stirring, breaking the mince up and allowing 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 glass full). 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 hour 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). I add more wine if its 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 white 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 white 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 rest of the white sauce onto the lasagne sheets. The sauce should completely cover the lasagne.
Sprinkle with grated cheese, a generous twist of black pepper and pop in a pre-heated oven. 190c/375F/Gas 5/Fan 170c
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!!
By the way, I’m loving Schar gluten free Panini’s right now, which also makes perfect gluten free garlic bread to enjoy with lasagne or any other pasta dish. Simply slice through the panini, spread with garlic butter (1 garlic clove crushed and mixed with butter), place on a clean tray or foil and baked in a hot oven for 5 minutes.
I do love lasagne – it’s such a comforting and reassuring dish and evokes many happy memories of times when I have eaten it over the years….’……
…..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 still well fed, whilst having the convenience of reheating and eating at our preferred time. We still have the dishes that she used. And I love them!!……
……And yes another memory involving lasagne was 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❤). 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 us). Enjoying delicious food, and red wine out of glasses that were all shapes and sizes …. gorgeous day!!
Thank you, Italy, for creating such a magnificent dish that brings ‘full tums and happiness’ to so many people!!
Ooh sorry, little bit more to tell you….
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.
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 enjoy when you need a quick supper.
Do pop me a message through if anything you are not too sure about…would love to help out!
*Gluten free checks needed on this product in case of ingredient change or ‘may contain’ warnings on the pack.