Name: Easy gluten-free lasagne
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: Meat sauce; 3 tablespoon olive oil; 1 large onion, diced; 500 gram minced beef; 400 gram can chopped tomatoes; 1 tablespoon balsamic vinegar; 1/2 teaspoon dried thyme or oregano; 1/2 teaspoon sea salt and a grind of black pepper; pinch of brown sugar; White sauce; 4 tablespoon butter (can use Olivani); 1/3 cup gluten-free flour; 1/4 cup dry white wine; 1 bay leaf; 500 millilitre rice milk; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 packet fresh gluten-free lasagne sheets, cut to fit your dish

Easy gluten-free lasagne

We guarantee that whenever you make this version of the classic lasagne, no-one will be able to tell that it contains barely any dairy and zero gluten! It’s perfectly rich and moreish, yet healthy.

Serves 6

Cook

1H 15M

Ingredients

Meat sauce

3 tablespoon olive oil

1 large onion, diced

500 gram minced beef

400 gram can chopped tomatoes

1 tablespoon balsamic vinegar

1/2 teaspoon dried thyme or oregano

1/2 teaspoon sea salt and a grind of black pepper

pinch of brown sugar

White sauce

4 tablespoon butter (can use Olivani)

1/3 cup gluten-free flour

1/4 cup dry white wine

1 bay leaf

500 millilitre rice milk

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 packet fresh gluten-free lasagne sheets, cut to fit your dish

Method

1.Grease an ovenproof dish.

2.Heat the oil in a large pan and sauté the onion. Add the mince and brown. Throw in the rest of the meat sauce ingredients and simmer for 30 minutes.

3.For the white sauce, melt the butter in another pot, then stir in the flour until it forms a paste. Cook for 1 minute, stirring. Add the white wine, allowing to bubble and evaporate. Add the bay leaf and milk, whisking until smooth. Simmer until thickened. Season with salt and pepper to taste.

4.For the lasagne, ladle small amounts of the meat sauce into a prepared dish. Line with the pasta. Spoon over a third of the meat sauce, top with another layer of pasta and repeat. When you finish with the third and final layer of meat sauce, top with a third of the white sauce, then add the final pasta layer. Pour over the remaining white sauce and smooth the top. Cover with tin foil and cook for 45 minutes on 180oC. Uncover and cook for a further 15 minutes until the top is golden. Rest the lasagne for 15 minutes before cutting into squares and serving.