Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Gluten-free lasagne recipe

Gluten-free lasagne recipe

1683 ratings

This easy to assemble gluten-free lasagne is perfect for sharing with friends, family and enjoying on cosy nights in. Layers of delicious minced beef mixes with cherry tomatoes and gooey, melted Parmesan for a comforting slice of Italian-inspired heaven. And, it's completely gluten-free! See method

  • Serves 6
  • 25 mins to prepare and 1 hr 10 mins to cook
  • 393 calories / serving
  • Freezable
  • Gluten-free

Ingredients

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

For the Bechamel sauce

  • 425ml semi skimmed milk
  • 1 bay leaf
  • 1 small onion, peeled
  • 30g butter
  • 25g gluten free plain flour
  • 40g Parmesan cheese, finely grated

For the tomatoes

  • 220g cherry tomatoes on the vine
  • 1 tbsp olive oil
  • watercress, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1645kj
    393kcal     20%

  • Fat

    16g 22%

  • Saturates

    7g 37%

  • Sugars

    10g 11%

  • Salt

    0.6g 10%

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

Method

  1. Pre-heat oven to gas 4, 200°C, fan 180°C. Place the beef mince, onion and garlic in a pan and fry, stirring until the beef is browned with no trace of pink.
  2. Stir in the tomatoes, tomato purée, herbs, pepper and wine. Bring to the boil and simmer 30 mins, stirring occasionally.
  3. Meanwhile, cook the lasagne in boiling salted water for 3 mins, until just pliable. Drain, rinse in cold water and spread out on a work surface in a single layer to prevent sticking.
  4. For the sauce, bring the milk to the boil with the onion and bay leaf. Take off the heat and leave to infuse for 10-15 mins. 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 mins until thickened and smooth.
  5. In an ovenproof dish, layer the meat mixture, lasagne and sauce. End with the sauce and sprinkle with the cheese.
  6. Cook in pre-heated oven for 30-40 mins. Cover with foil and leave to rest for 15 mins before slicing, so the layers hold their shape.
  7. Meanwhile, lay the cherry tomatoes in a small roasting tin, drizzle with the olive oil and season with salt and pepper. Roast for 20 mins. 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 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.