Gluten-free lasagne recipe
Created by The Tesco Recipes team
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 hour 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
Each serving contains
- Energy
- 1645kJ 393.0kcal
- Fat
- 16g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 35.6gProtein 22.1gFibre 2.6g
Method
- Pre-heat oven togas 4,200°C,fan180°C. Place the beef 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 purée, herbs, pepper and wine. Bring to the boil and simmer 30 mins, stirring occasionally.
- 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.
- 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.
- 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 mins. Cover with foil and leave to rest for 15 mins before slicing, so the layers hold their shape.
- Meanwhile, lay the cherry tomatoes in a small roasting tin, drizzle with the olive oiland 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.
