Gluten Free Lasanga
This recipe is 100% gluten free, made with San Remo Gluten Free Lasagna.
Gluten-free lasagne that everyone can enjoy together! This recipe by Leah Itsines pairs layers of rich parmesan and mozzarella with a silky, golden béchamel top. Delicious comfort food that no one following a gluten-free lifestyle has to miss out on.
This recipe is part of the San Remo gluten free pasta range.
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prep time15minuti
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cook time80minuti
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serves8people
Ingredients
Bechemel
Method
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Preheat the oven to 180°C. Heat the olive oil in a large, deep saucepan over medium heat. Add the onion, carrot, celery, garlic, chilli, cooking for 2–3 minutes or until softened and fragrant.
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Add the beef mince, breaking it up with a spoon. Cook until browned and any excess liquid has evaporated.
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Stir through the passata, water or stock, oregano, mustard powder, and basil. Season with salt and pepper. Reduce heat and simmer gently for 30 minutes to allow the flavours to develop.
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Meanwhile, make the bechamel sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes until a smooth paste forms. Cook gently without allowing it to brown. Gradually pour in the warm milk, whisking constantly to ensure the sauce remains smooth. Continue whisking as it thickens, approximately 5–7 minutes, until it coats the back of a spoon.
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Season with salt, pepper and nutmeg. If using, stir through the parmesan until melted and silky. Set aside until we’re ready to top!
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To assemble, spread a thin layer of sauce over the base of a deep baking dish. Layer lasagne sheets over the sauce, followed by more sauce and a sprinkling of mozzarella. Continue layering sheets and sauce, alternating between mozzarella and parmesan with each layer.
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Pour over bechamel and cover with foil. Cover with foil and bake for 35 minutes. Remove foil for the final 10 minutes if a golden top is desired. Allow to rest briefly before serving.
