You Have To Try This Guilt And Gluten-Free Lasagne Recipe!

ByAria Tyler

Whether you are gluten intolerant, sensitive to gluten or suffer from celiac disease, following a lifestyle that is free from gluten can be tough at first. Gluten is proteins that are found in various grains such as rye, wheat and barley. This means that unless there is a gluten-free version of your favourite foods you love to eat such as lasagne, you’ll unfortunately miss out.

However, there have been many gluten-free products and suppliers emerging over the years that have increased the choice of selection when it comes to healthier gluten-free alternatives. You now no longer have to miss out on most of your favourite dishes. If you enjoy eating pasta, then you have to try this guilt-free, gluten-free lasagne recipe!

Made with gluten-free pasta sheets, it offers the same delicious taste and texture of regular lasagne pasta sheets – but it’s completely gluten-free!

A dish almost as old as time itself

Did you know that the world-famous lasagne dish doesn’t originally come from Italy? Although, the Italians did perfect the traditional layering of pasta sheets to create the dish we all know and love today. However, it was actually Greece where the iconic dish first originated – Ancient Greece!

The word ‘lasagne’ is an Italian word which is derived from the Greek word ‘laganon’, which is the name of the first known type of pasta. It wasn’t traditionally made like how lasagne is made today. It was a flat dough that was cut up into strips, then layered with sauce. Since then, a variety of different ingredients have been introduced into the recipe.

The best gluten and guilt-free lasagne recipe

Apart from being easy to make at home, lasagne is the perfect dish to share and enjoy with your family and friends. Featuring gooey melted parmesan cheese, juicy cherry tomatoes, and rich red wine, this dish is great on a cold cosy night or reheated for lunch the next day!

Ingredients:

  • Fresh sage (chopped) x 1 teaspoon
  • Fresh thyme (chopped) x 1 tablespoon
  • Fresh rosemary (chopped) x 1 teaspoon
  • Fresh ground pepper x 1 pinch
  • Red wine x 125ml
  • Fresh oregano (chopped) x 1 teaspoon
  • Minced beef (lean) x 350 grams
  • Garlic (diced) x 4 cloves
  • Large onion (diced) x 1
  • Chopped tomatoes x 1 tin
  • Organic extra virgin olive oil x 2 tablespoons
  • Cherry tomatoes (on the vine) x 220 grams
  • Gluten-free lasagne sheets x 175 grams

Ingredients for the sauce:

  • Butter (unsalted) x 30 grams
  • Soy milk or semi-skimmed milk x 425ml
  • Bay leaf x 1
  • Small onion (chopped) x 1
  • Parmesan cheese (grated) x 40 grams
  • Gluten-free plain flour x 25 grams

Method:

  • Preheat your oven to 200 °C degrees or 180 °C degrees in a fan-forced oven.
  • Put a frying pan over medium-high heat with a drizzle of olive oil. Once hot, add in the mince, onion and garlic. Fry for a few minutes until the beef has completely browned.
  • Add in the tin of chopped tomatoes, pepper, red wine and all the herbs. Bring to a boil and then turn down to medium and simmer for about 30 minutes. Remember to stir occasionally.
  • While simmering, fill a large pot with salted water and bring to a boil. Once boiling, add in and cook the lasagne for about three minutes until it is pliable. Drain and rinse the pasta sheets in cold water, then put them aside.
  • To make the sauce, add into a pot the milk, bay leaf, and small onion and bring to a boil. Then turn off the heat and let the pot cool for around 10 to 15 minutes, allowing the ingredients to infuse. Strain the milk and then pour it back into the pot with the flour and butter.
  • Slowly bring the mixture to a boil while whisking constantly. Turn down the heat and simmer for 5 minutes until it is smooth and thick.
  • Grab an oven-proof baking dish and line with baking paper or spray oil.
  • Begin layering the dish in the order of meat mixture first, then the gluten-free lasagne sheets, and then finally the sauce. Make sure you finish with the last layer being the sauce and then sprinkle the parmesan cheese over the top.
  • Place the dish into the oven and bake between 30 to 40 minutes until it has a golden top.
  • Once it is cooked, take out of the oven and cover it with tin foil, leaving the oven on. Leave it to rest for around 15 minutes before you start cutting into it to ensure that the layers retain their shape.
  • While resting, grab a small roasting tray. Layer with the cherry tomatoes and drizzle over with the olive oil. Season with pepper and salt and then roast them for 20 minutes.
  • Serve the dish with a side of roasted cherry tomatoes and an extra sprinkle of parmesan cheese!