Thought you may like to see how I pop together a gluten free lasagne. As I mentioned in the video this is the general way I go about popping together a lasagne, but the ingredients can sometimes vary, depending what I have in (or need to use up) at the time.

On this occasion these are the ingredients I used and how I made my gluten free lasagne:

Serves 4

6 -8 sheets gluten free lasagne
450g (1lb) minced beef
2 medium onions, diced
4 cloves garlic, grated
A few handfuls soffritto https://www.waitrose.com/ecom/product... (finely diced carrots and celery is a great alternative)
1 courgette, grated
Splash of red wine (optional)
1 teaspoon oregano (check gf)
Approx 400g tin tomatoes (use the best quality possible - I used Cirio Italian chopped)
Squeeze tomato puree, approx. tablespoon (should be gf but check to be sure)
Salt and pepper to season

For the cheese sauce
600ml (1 pint) semi skimmed milk
25g (1oz) butter
3 rounded dessertspoons cornflour (check gf)
250g (9oz) mature cheddar cheese, grated (reserve a little of this to sprinkle on top of the lasagne)
1 heaped teaspoon Dijon mustard (check gf)
Pepper to season (check gf)


Method

Pop the mince and onion in a large pan and cook out on a moderate heat until the meat browns. Season with salt and pepper and stir constantly to break the mince down.

Once the mince has browned off add the grated garlic and cook out for a few minutes. Add a splash of red wine and cook out for a minute or so before adding the oregano.

Next add the diced veg and grated courgette and then the tinned tomatoes.

Bring the pan to a gentle simmer and allow to cook out for 30-40 minutes. After this time add tomato puree, cook out for a few more minutes and then season to taste.

Whilst the bolognese is cooking it's a good time to crack on with making the cheese sauce:

Pour just over ¾ of the milk into a heavy bottomed pan, add the butter and bring the milk to the boil. In a jug blend the remaining milk with the cornflour and whisk into the hot milk once it has come to the boil. Whisk until the sauce is thick and smooth - and bubbling at the side of the pan. This will ensure the cornflour has cooks out.

Remove the pan from the heat and add most of the grated cheese to the sauce - just keep back the amount you'd like to go on top of the lasagne - mix until the cheese has melted and blended nicely into the sauce. Add a spoonful of Dijon mustard mix well and then season to taste.

Transfer half of the Bolognese into a large oven proof lasagne dish and spread out evenly. Pour just less than half of the cheese sauce on top and then add a single layer of lasagne sheets.

Add the remaining Bolognese and top with another layer of lasagne sheets.

Pour the remaining cheese sauce over the lasagne sheets. The sauce should completely cover the lasagne.
Sprinkle with grated cheese, a generous twist of black pepper and pop into a preheated oven 190C/375F/Gas 5/170C Fan.

Bake for ¾-1hr until golden brown and bubbling. To check the lasagne is full cooked, insert a knife into the centre. It will glide through easily once completely cooked.

Remove from the oven and leave to rest for 10-15 minutes before serving.

Hope you enjoy it!

Here's the link for the lasagne recipe I have on my blog, if you fancy checking that out too. https://www.coeliacbydesign.com/glute...

As always thanks for watching, liking and subscribing to my channel.
Please do get in touch if you have any questions.
For now,
Liz x

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