Gluten free Lasagna

Serves 6

Half batch of gluten free pasta dough (see earlier post)

Meat Mixture

1 tablespoon olive oil

750g good quality beef mince

2 onions, finely chopped

4 cloves garlic, crushed

4 tablespoons tomato paste

1 tablespoon chopped fresh rosemary

2 tablespoon gluten free tomato chutney

3 teaspoons gluten free soy sauce

2 teaspoons gluten free Worcestershire sauce

¼ cup red wine

2 cups crushed tomatoes

Salt and pepper

Cornflour paste – 3 teaspoons cornflour mixed to a paste with a little cold water

Heat oil over medium high heat, add the mince and cook until it changes colour.  Add the onion and garlic and cook two minutes more.

Add all the rest of the ingredients and cook for 30 minutes, stirring occasionally.

Thicken with a little or all of the cornflour paste. Add salt and pepper to taste.

Creamy Cheese Sauce

4 cups milk

Cornflour paste – 1 and half tablespoons cornflour mixed to a paste with a little cold milk

1 egg, lightly beaten

1 cup grated cheese

4 teaspoons freshly grated or shaved parmesan

Salt and pepper

Pinch of nutmeg

½ cup grated cheese, extra

Heat the milk to boiling point.  Mix in the cornflour paste, stirring, then simmer for one minute, stirring constantly.

Remove from heat and whisk in the cup of cheese and parmesan.  Add salt and pepper to taste, along with the nutmeg.

Whisk in the egg.

Turn oven to 180°C.  Grease an ovenproof  dish 18cm x 25cm and 3cm deep (or similar).

For the lasagna sheets

Cut the dough in half and roll out thinly.

Proceed by layering in the dish as follows:

A little meat sauce

Rolled pasta sheet to fit the dish Doesn’t matter if this is in a couple of pieces if you need to cut to fit or for easier handling)

Meat sauce

Creamy cheese sauce

Rolled pasta sheet

Meat Sauce

Creamy cheese sauce

Rolled pasta sheet

Cheese sauce

Extra grated cheese

Bake for 30 minutes at 170°C.  Remove from oven and allow to stand for ten minutes at least before cutting into slices to serve.

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