Gluten free lasagne with creamy white sauce
A proper layered lasagne with rich beef ragu and a smooth white sauce, made with gluten free pasta sheets.
- Time1 hr 30
- LevelMedium
- Costabout £1.75 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium high heat. Fry the mince for 6 minutes, breaking it up, until browned.
6 min - 2
Add the onion, carrots and garlic and cook for 5 minutes until soft. Stir in the tomato purée, tomatoes, stock cube, oregano and 100 ml water. Simmer gently for 30 minutes until thick and glossy. Season well.
30 min - 3
For the white sauce, melt the butter in a saucepan. Stir in the cornflour, then add the milk a little at a time, whisking all the time. Cook for 5 minutes until it coats the back of a spoon. Add the nutmeg and half of the cheddar.
5 min - 4
Heat the oven to 190°C (170°C fan). Spoon a third of the meat into a baking dish, then a layer of lasagne sheets. Repeat twice, ending with the sheets.
- 5
Pour over the white sauce so every sheet is covered. Scatter over the rest of the cheddar and the parmesan.
- 6
Bake for 35 to 40 minutes until golden and bubbling. The sheets should feel soft when a knife goes in. Rest for 10 minutes before cutting.
38 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.