I have two lasagne recipes that I use. The first is my “I’ve got time” lasagne and the second is my “I’m a busy Mum” lasagne. The first involves me making my own lasagne sheets and my own sauce and the second uses convenience.
Yesterday I had decided to make lasagne for my Dad who was coming over for dinner and didn’t have time to make it from scratch, so the “I’m a busy Mum” one was made, and enjoyed by all. I will post my other recipe in a future post.
Lasagne to me means layers of rich meaty, tomato mixture with creamy béchamel sauce and a crispy cheesy topping. This recipe definitely hits the mark and also means I can hide HEAPS of veggies.
1 kg mince of choice (see note below)
2 medium carrots, grated
1 medium zucchini, grated
1 medium onion, grated
2 cloves garlic, crushed
1 cup mushrooms, diced
2 jars of gluten free pasta sauce
1 sachet of tomato paste (1/4 cup)
1/3 cup plain gluten free flour
2 cups milk
Gluten free lasagne sheets
- Preheat oven to 190 degrees
- Cook garlic and onion until soft on medium to high heat
- Add meat and remaining vegetables and cook until meat is brown
- Add your pasta sauce and tomato paste and simmer for as long as you can. Up to 1 hour is ideal.
- Whilst the meat mixture is in the last 15 minutes of simmering, prepare you béchamel sauce. In a saucepan, melt the butter on medium heat
- Add flour to butter and stir to make a paste
- Add milk and whisk continuously until there are no lumps
- Simmer on a low to medium heat until thick and glossy
- Remove saucepan from heat
- In a large oven tray, add a thin layer of the meat mixture
- Cover the mixture with lasagne sheets. You may have to break them to fit
- Spoon over 1/4 of the béchamel sauce
- Repeat the meat mixture, lasagne sheets and béchamel another 2 times.
- Once all meat mixture is used, add your final layer of lasagne sheets and béchamel sauce
- Add grated cheese over the final layer of béchamel
- Bake until cheese is golden and the sauce is bubbling
- Enjoy 🙂
Here’s my tips and hints for an amazing lasagne:
- This is an excellent way to hide vegetables. You can literally use anything you like. I just go through my fridge and use anything that I have in there….mushrooms, carrot, corn, spinach or anything else that needs to be used.
- I used premium angus mince from my amazing friends at Butcher Boy Meats/Seafood Direct. You can also use a mixture of veal and pork mince or beef and pork or even chicken mince. Anyone living on the Gold Coast should definitely pay them a visit – don’t forget to mention The Gluten Free Mumma. They have a shop at Runaway Bay and also attend weekly markets in Brisbane and the Gold Coast. Check out their webpage here: https://seafood-direct.com.au/
- If your meat mixture is oily after cooked, empty it into a strainer to strain the oil out.
- I always put a thin layer of the meat mixture down first. This helps to lift the lasagne for serving and keeps the base from going dry.
Let me know what you think below and don’t forget to like our Facebook page for more recipes, tips and hints from The Gluten Free Mumma.
Peace and love,