Beef Lasagna Gluten Free
Ingredients
  • ¼ cup extra virgin olive oil
  • 1 brown onion, finely diced
  • 1 carrot, peeled and finely diced
  • 1 celery stick, finely diced
  • 2 cloves garlic, finely diced
  • 150g pancetta, finely diced
  • 500g organic beef mince
  • 2 tablespoons tomato paste
  • 2 x 400g tin crushed tomato
  • 125ml (1/2 cup) red wine
  • 1 teaspoon dried oregano
  • Cinnamon quill
  • pinch of grated nutmeg
  • sea salt flakes and cracked pepper
  • handful of fresh basil, finely chopped
  • 200g gluten free lasagne sheets
  • Bechamel
  • 100g butter
  • 100g gluten free plain flour
  • 800 ml full cream milk
  • 100g parmigiana reggiano, grated (plus extra for layers)
  • 1 beaten egg
  • pinch of cinnamon and sea salt flakes
Instructions
Conventional Method
  1. Heat a large saucepan over low - medium heat. Add the olive oil, onion, carrot and celery with a pinch of salt and sauté for 5 minutes until vegetables are softened. Add the garlic and pancetta and sauté for another minute.
  2. Add mince and brown for a few minutes, breaking up with a wooden spoon. Add tomato paste and stir for another minute.
  3. Add the crushed tomato, wine, oregano, cinnamon, nutmeg, salt and pepper and simmer covered on low heat for 1 hour or until your sauce is thick and rich. Once cooked adjust seasoning if necessary and stir in fresh basil. Set aside.
  4. For the béchamel, melt butter over low heat in a saucepan and stir in flour until a smooth paste is formed. Cook off the flour for 30 seconds before slowly pour in the milk stirring simultaneously for a thick sauce. Add cheeses and stir to combine. Remove from heat and whisk in beaten egg and a pinch of cinnamon. Season to taste.
  5. To assemble the lasagna grease a rectangular baking tray with olive oil. Place a thin layer of bolognese on the base. Place lasagna sheets in a single layer on the sauce, top with bolognese and a layer of béchamel. Grate over extra cheese. Repeat process.
  6. Bake in a 180C (fan forced) oven for 45 minutes or until golden.
Thermomix Method
  1. Chop onion, carrot and celery in mixing bowl 7 sec/speed 7. Scrape down sides of bowl.
  2. Add oil, garlic and pancetta and sauté for 5 minutes/Varoma/speed 1.
  3. Add mince (break it up first so it doesn't clump) and cook 10 min/100C/reverse mode/speed 1.
  4. Add crushed tomato, tomato paste, red wine, oregano, cinnamon quill, nutmeg, salt, pepper and cook 15-20min/100C/reverse mode/speed 1. Once cooked adjust seasoning if necessary and add fresh basil.
  5. For the béchamel, add all ingredients to mixing bowl and cook 9 min/90C/speed 4, or until desired thickness is achieved.
  6. To assemble the lasagna grease a rectangular baking tray with olive oil. Place a thin layer of bolognese on the base. Place lasagna sheets in a single layer on the sauce, top with bolognese and a layer of béchamel. Grate over extra cheese. Repeat process.
  7. Bake in a 180C (fan forced) oven for 45 minutes or until golden.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/lasagna-gluten-free-recipe/