Gluten-free lasagne recipe

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  • Serves 6
  • 25 mins to prepare and 1 hr 10 mins to cook
  • 393 calories / serving
  • Freezable
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Pre-heat oven to 200°C, 180°C fan, 350°F, Gas Mark 4.

Place mince, onion and garlic in a pan and fry, stirring until the beef is browned with no trace of pink.

Stir in the tomatoes, tomato puree, herbs, pepper and wine. Bring to the boil and simmer 30 minutes, stirring occasionally.

Meanwhile cook the lasagne in boiling salted water for 3 minutes, until just pliable. Drain, rinse in cold water and spread out on a work surface in a single layer to prevent sticking.

For the sauce, bring the milk to the boil with the onion and bayleaf. Take off the heat and leave to infuse for 10-15 minutes. Strain the milk and place back in the pan with the butter and flour. Whisking constantly, bring slowly to the boil and simmer for 5 minutes until thickened and smooth.

In an ovenproof dish, layer the meat mixture, lasagne and sauce. End with the sauce and sprinkle with the cheese.

Cook in pre-heated oven for 30-40 minutes. Cover with foil and leave to rest for 15 minutes before slicing, so the layers hold their shape.

Meanwhile, lay the cherry tomatoes in a small roasting tin, drizzle with the olive oil and season with salt and pepper. Roast for 20 minutes. Serve the lasagne with the tomatoes and a watercress salad.

See all Gluten-free recipes

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 350g (12 oz) lean minced beef (10% fat)
  • 1 large onion, peeled and finely chopped
  • 1 large clove garlic, peeled and crushed
  • 600g tinned chopped tomatoes
  • 2-3tbsp tomato puree
  • 1tsp thyme
  • 1tsp sage
  • 1tsp oregano
  • 1tsp rosemary
  • pinch freshly ground pepper
  • 1 x 125ml glass red wine
  • 175g (6oz) Tesco Free From lasagne sheets (12 sheets)
  • For the Bechamel sauce

  • 425ml (3/4 pint) semi skimmed milk
  • 1 bay leaf
  • 1 small onion peeled
  • 30g butter
  • 25g (1 oz) gluten free plain flour
  • 40g (1½oz) Parmesan cheese, finely grated
  • For the tomatoes

  • 220g cherry tomatoes on the vine
  • 1tbsp olive oil
  • watercress, to serve
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  • Energy 1646kj 393kcal 20%
  • Fat 15.5g 22%
  • Saturates 7.4g 37%
  • Sugars 10.1g 11%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 35.6g Protein 22.1g Fibre 2.6g

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