Everyone has a ‘go to’ dish when entertaining, the one dish that never lets you down. The one dish you can make with your eyes closed. Mine is mouthwatering lasagna. This dish holds many special memories because I would always prepare lasagne when I first started hosting dinner parties at my own house. Perfect for a rainy weekend, your guests will never even know it is gluten free.
Beef Lasagna Gluten Free
Serves: Serves 6-8.
Ingredients
- 200g pack gluten free lasagne sheets
- 3 tbs olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 cloves garlic, chopped
- 100g bacon, chopped
- 500g beef mince
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 x 400g tin crushed tomato
- 2 tbs tomato paste
- ½ cup red wine
- Cinnamon quill
- Pinch of grated nutmeg
- Sea salt and cracked pepper to season
- Bechamel
- 100g butter
- 100g gluten free plain flour
- 800mL full cream milk
- 100g cheddar cheese
- 100g parmigiana reggiano
- 1 beaten egg
- Pinch of cinnamon
- Pinch of sea salt
Instructions
Conventional Method
- Heat olive oil in a medium sized pot, add onion, carrot and celery and sauté for 5 minutes or until vegetables are soft and translucent. Add garlic and bacon and sauté for another two minutes.
- Add mince and stir until browned.
- Add crushed tomato, tomato paste, red wine, oregano, basil, cinnamon quill, nutmeg, salt, pepper and simmer covered on low heat for 1 hour. Adjust seasoning if necessary.
- For the béchamel melt butter over low heat in a saucepan and stir in flour until a smooth paste is formed.
- Slowly pouring in milk stirring simultaneously. Keep stirring until a thick consistency is achieved.
- Remove from heat and whisk in both cheeses, beaten egg and pinch of cinnamon. Season to taste.
- To assemble oil a rectangular casserole dish. Place a thin layer of meat sauce on base, then layer one gluten free lasagna sheet, meat sauce and a layer of bechamel. Repeat. Grate extra parmigiana on top.
- Bake in preheated 180C oven for 40 minutes or until golden.
Thermomix Method
- Chop onion, carrot and celery in mixing bowl 7 sec/speed 7. Scrape down sides of bowl.
- Add oil, garlic and bacon and sauté for 5 minutes/Varoma/speed 1.
- Add mince and cook 10 min/100C/reverse mode/speed 1.
- Add crushed tomato, tomato paste, red wine, oregano, basil, cinnamon quill, nutmeg, salt, pepper and cook 15-20min/100C/reverse mode/speed 1. Adjust seasoning if necessary.
- For the béchamel, place cubed cheese in mixing bowl and grate 10 sec/speed 8. Add flour,milk and seasoning into mixing bowl and cook 7 min/90C/speed 4, or until desired thickness is achieved. Add egg and mix 10 sec/speed 4.
- To assemble oil a rectangular casserole dish. Place a thin layer of meat sauce on base, then layer one gluten free lasagna sheet, meat sauce and a layer of bechamel. Repeat. Grate extra parmigiana on top.
- Bake in preheated 180C oven for 40 minutes or until golden.
Leave a Reply