You are here: Home / Gluten-free recipe range / Pasta / Lasagne recipe
  • A
  • A
  • Font Size


Lasagne Recipe

Pasta


Lasagne - Glutafin gluten free recipes

A beef Bolognese sauce combined with 5 vitamin packed pureed vegetables layered with Glutafin lasagne and a cheese sauce made with Glutafin Select White Mix. Using a food processor to finely chop vegetables speeds preparation time.
 





Preparation time:
50 minutes

Cooking time:
30 minutes

Oven temperature: 190 C / Gas mark 5
Makes:
4 Servings



Ingredients

Bolognese


  • 2 x 15ml tbsp Olive oil
  • 2 x 5ml tsp Mixed dried herbs
  • 1 Medium red onion (finely diced)
  • 2 Cloves garlic (crushed)
  • 2 Medium carrots (diced) - organic are often sweeter and full of flavour
  • 2 Sticks celery (finely diced)
  • 1 Red pepper (seeds removed and very finely diced)
  • 500g/ 17oz Tomato passata available in glass jars or cartons (sieved tomatoes)
  • 225g/ 8oz Lean minced beef
  • 2 rashers of bacon

Cheese Sauce


  • 50g/2oz Butter
  • 50g/2oz Glutafin Select White Mix
  • 600ml/ 1pt Full cream milk
  • Pinch of salt, ground black pepper and grated nutmeg
  • 75g/3oz Mature Cheddar cheese (grated)
  • 6 Sheets of Glutafin Lasagne




Method

1. Prepare the Bolognese. Gently fry the onion, garlic and mixed herbs in the olive oil for 5 minutes to soften. Add the bacon and cook for a further 5 minutes. Stir in the diced carrots, celery and pepper and cook for a further 5 minutes. Stir in the minced beef and cook for 5 minutes or until lightly browned.

2. Add the passata. Bring to a gentle simmer, cover and cook for 30 minutes until the sauce has thickened and reduced by about a third.

 

3.  In a large pan of boiling salted water part cook the lasagne sheets, add 5 sheets at a time to the panand cook for 3 – 4 minutes, stirring occasionally before removing and placing in a large bowl of cold water. 


4. Meanwhile prepare the Cheese Sauce. Melt the butter in a medium sized pan and stir in the Glutafin White Mix to make a paste. Gradually stir in the milk to make a smooth sauce. Bring to a gentle simmer stirring until thickened.
 

5. Add the cheese saving a little for the top of the lasagne and season to taste.

 

6. Spoon a little sauce into the bottom of a medium size ovenproof dish. Cover with 2 lasagne sheets. Top with a third of the Bolognese sauce. Repeat twice to give a 3 layer lasagne. Finish dish with a cheese sauce layer. Sprinkle with the remaining cheese.

7. Bake for 30 minutes or until the topping is golden and the pasta is soft.



Gluten-free, wheat-free option
Use 50g/2oz Gluten Free Wheat Free White Mix and remaining ingredients as shown.




Your Comments

Recent Comments...

Awesome lasagne!I made the spncaih layer with chopped frozen spncaih and sliced mushrooms and I used my own homemade sauce with ground chicken in it.It didn\'t seem nearly so time consuming as I remember. I usually found lasagne time consuming and expensive only to end up with a sloppy, wet casserole until I read in Canadian Living to not pre-cook the noodles but layer them in dry. It was a miracle-solid squares of lasagne- this was years before oven ready noodles.Thanks for the recipe; it\'s keeper.
Roman says:
7th February 2013


Add Your Comments

Enter your comments below.



Your Name:

Your Email Address:


Captcha


Not readable? Change text

 




Join Glutafin Coeliac and others on facebook

Follow Glutafin on Twitter for the latest tweets - twitter.com/glutafin