- 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
Conventional Method
- 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.
- Add mince and brown for a few minutes, breaking up with a wooden spoon. Add tomato paste and stir for another minute.
- 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.
- 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.
- 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.
- Bake in a 180C (fan forced) oven for 45 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 pancetta and sauté for 5 minutes/Varoma/speed 1.
- Add mince (break it up first so it doesn't clump) and cook 10 min/100C/reverse mode/speed 1.
- 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.
- For the béchamel, add all ingredients to mixing bowl and cook 9 min/90C/speed 4, or until desired thickness is achieved.
- 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.
- 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/
3.5.3251