The best recipes

Gluten-free beef lasagne

Gluten-free beef lasagne

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Gluten-free beef lasagne

With homemade pasta

With homemade pasta

Serves 10

Cooks In3 hours 15 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 398 20%

  • Fat 21g 30%

  • Saturates 9g 45%

  • Sugars 10.4g 12%

  • Protein 21.6g 43%

  • Carbs 32.6g 13%

Of an adult's reference intake


  • 2 carrots , peeled
  • 2 onions , peeled
  • 2 cloves of garlic , peeled
  • 2 sticks of celery , trimmed
  • olive oil
  • 2 rashers of higher-welfare smoked streaky bacon
  • ½ a bunch of fresh thyme
  • 500 g quality beef mince
  • a good splash of red wine
  • 1 gluten-free beef stock cube , preferably organic
  • 2 x 400 g tins of plum tomatoes
  • sea salt
  • freshly ground black pepper
  • 1 x gluten-free pasta dough
  • For the béchamel:
  • 1 litre semi-skimmed milk
  • 35 g unsalted butter
  • 25 g gluten-free plain flour
  • 25 g corn flour
  • 70 g Parmesan cheese
  • 1 whole nutmeg , for grating


  1. To make the Bolognese sauce, finely chop the carrots, onions, garlic and celery and add to a large, wide pan over a medium heat with a drizzle of olive oil. Roughly chop and add the bacon, then pick in the thyme leaves and cook for 5 to 10 minutes, or until softened and lightly golden.
  2. Turn the heat up slightly, then stir in the beef mince, breaking it up with a wooden spoon. Cook for around 5 minutes, or until browned all over. Add the wine and crumble in the stock cube, stirring continuously until the liquid has completely reduced. Stir in the tomatoes and 1 tin’s worth of water and bring to the boil. Reduce to a simmer, cover and cook for around 1 hour, then remove the lid and continue cooking for 30 minutes, or until thickened and reduced.
  3. Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Make the béchamel sauce: place the milk, butter and flours in a medium pan over a low heat. Heat gently, whisking continuously for 12 to 15 minutes, or until thickened. Grate in three-quarters of the Parmesan and a good grating of nutmeg. Season to taste, then set aside.
  4. Cut the sheets of pasta into rectangles (roughly 10cm x 15cm).
  5. Spoon one-third of the Bolognese sauce into an ovenproof dish (roughly 25cm x 30cm). Layer over one-third of the lasagne sheets and top with one-third of the béchamel sauce. Repeat with the remaining ingredients until you have three layers in total, finishing with a final layer of béchamel. Grate over the remaining Parmesan and drizzle with olive oil, then cover with tin foil. Place in the hot oven for around 20 minutes, remove the foil and continue cooking for around 30 minutes, or until golden and bubbling. Serve with a nice, crisp salad.

Watch the video: Easy Gluten Free Lasagna Recipe-How To Cook-Celiac


  1. Hennessy

    Sorry that I cannot take part in the discussion right now - there is no free time. But I'll be free - I will definitely write what I think on this issue.

  2. Sorrell

    Ur!!!! We have won :)

  3. Shayne

    I'm sorry, but in my opinion, you are wrong. Write to me in PM, speak.

  4. Nihal

    It is Deleted (confused topic)

  5. Mugar

    Nicely written! Interesting material, it is clear that the author tried.

  6. Case

    In my opinion, they are wrong. Write to me in PM, it talks to you.

Write a message