Lasagne Recipe

Pasta

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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.

You will need:

50g/2oz of Glutafin Select Multipurpose White Mix

50g/2oz of Glutafin Gluten Free Wheat Free Multipurpose White Mix

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.