Gluten Free Homemade Beef Lasagna Recipe
Posted , in Dinner
A good classic family favourite is the lasagne. It’s a winner all round, especially when it’s homemade and gluten free! You can prepare this well in advance, using a bolognese you’ve had in the freezer, then piece it together and pop in the oven.
Please note that the preparation time will reduce to 20 minutes with 1 hr cooking time if you’ve already made the bolognese beforehand.
For the bolognese:
- 2 tbsp olive oil
- 2 onions, peeled and chopped
- 3 cloves of garlic, minced
- 250g lean beef steak mince
- 250g pork mince
- 100ml gluten free vegetable stock
- 2 carrots, chopped
- 2 tins chopped tomatoes
- 6 large mushrooms, chopped
- Handful fresh basil
- Parmesan cheese
- Salt and pepper
For the bechamel sauce:
- 500ml semi-skimmed milk
- 35g unsalted butter
- 25g gluten-free plain flour
- 70g Parmesan cheese
For the lasagne:
- 1 ball of mozzarella, torn
- 1 box gluten free lasagne sheets
- Handful of basil, torn
- Nutmeg, for grating on top (optional)
WHAT YOU NEED TO DO
- In a large pan, heat the olive oil and fry off the onions along with the garlic, until softened.
- Add the minced meat and use a wooden spoon to break it up. Season with salt and pepper and fry until browned. Drain any excess liquid and continue to fry.
- Pour in the wine to deglaze the pan. Boil it for a few minutes to cook off the alcohol, the liquid will visibly reduce. Add your mushrooms and carrots and stir before adding in both tins of tomatoes and vegetable stock. Bring back to the boil.
- When it’s boiling, reduce the heat and pop a lid on, for 30 minutes.
- After 30 minutes, remove the lid and stir, tasting for seasoning and add in the basil. Place the lid back on and continue to cook on a low heat for another 30 minutes. You can leave bolognese to cook for as long as you like, providing that you add in a little more stock if it becomes to dry. Leaving it for longer will help the meat to soften further, but isn’t a necessity.
- Meanwhile, preheat your oven to 180 degrees celsius. Whilst the oven is warming up, you can make your bechamel sauce by adding the milk, butter and flour to a saucepan on a medium heat. Heat gently whilst whisking so that the ingredients don’t burn.
- Whisk in half of the parmesan and season with salt and pepper.
- It’s now time to layer up the lasagne! In a large deep dish, layer the bottom of the dish with lasagne sheets then spoon on some bolognese and spread over the sheets to cover. Drizzle a spoonful of bechamel sauce on, then lay more sheets on top. Repeat this process for 4 layers.
- Once you’re on the top layer, spoon over the remaining bechamel sauce and allow to drip down the sides of the lasagne. Grate the rest of the parmesan on top, add the torn mozzarella and basil.
- Cover with tin foil and pop in the oven for around 40 minutes.
- Remove the dish from the oven and prod a skewer or a knife into the centre of the lasage. If it is softening, remove the foil and pop back into the oven for the remaining 20 minutes or until the top is golden brown and bubbling.
- Serve with gluten free garlic bread or a lovely crisp salad and enjoy!