1 Tablespoon of oil
1 onion, finely chopped
2 cloves of garlic, crushed
350g minced beef
2 x 305g (10.75oz) cans of tomato puree
⅓ cup tomato paste
½ teaspoon dried (or fresh) oregano
salt and pepper to taste
⅛ cup gluten-free plain flour
⅛ cup gluten-free cornflour
2 cups of milk
125g cheddar cheese, grated
Gluten-free Lasagne sheets (instant, packet)
Parmesan cheese (approximately ¼ cup)
Make the Beef Sauce
Heat the oil in a pan, add in the garlic and onion, and cook until the onion is soft.
Add the minced beef, and cook until browned.
Add the tomato puree, tomato paste, oregano, salt and pepper (to taste) and bring to the boil. Reduce the heat and simmer for 10 minutes.
Remove from the heat.
Make the Cheese Sauce
Melt the butter in a pan, add the flour, cook for ½ a minute then gradually stir in the milk. Bring to the boil, stirring constantly, simmer 1 minute.
Remove from the heat and stir in 100g of the cheese.
Assemble The Lasagna
Preheat to oven to 200°C.
Spread a thin layer of the beef sauce over the base of a square or rectangle, greased, oven proof dish.
Cover with a layer of lasagna sheets.
Cover the lasagna sheets with a layer of the beef sauce, and then a layer of cheese sauce.
Continue to layer Lasagna sheets – Beef Sauce – Cheese sauce until your top layer of lasagna sheets. Cover this with a layer of cheese sauce, the rest of the grated cheese and a generous sprinkling of parmesan cheese.
Bake for 30 minutes, until golden.
Stand for 10 minutes before serving.
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