Easy Gluten Free Lasagne

John

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Easy Gluten Free Lasagne

The classic lasagne is a staple meal in every household and shouldn’t be sacrificed due to dietary restrictions! To ensure you don’t miss out on this Italian-inspired dish, we’ve dug up this Gluten Free Lasagne recipe for you to check out!

 

 

 

 

Credit https://bit.ly/32CSjI1

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

Directions

  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.
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Directions

  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.