Classic Gluten-Free Lasagna Recipe
Prep Time:
20 minutes
Cook Time:
2 hours
Servings:
8 Portions
Ingredients
  • 2 tablespoons cooking oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup red wine
  • 2 sprigs fresh rosemary
  • 8 springs fresh thyme
  • 2 bay leaves
  • 2 14-ounce cans chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 cup beef stock
  • 1 tablespoon butter
  • 1 tablespoon gluten-free flour
  • 2 cups whole milk
  • 3 cups grated cheddar, divided
  • Pinch of nutmeg
  • 14 gluten-free lasagne sheets
  • 1 cup grated mozzarella
Directions
  1. Heat up the cooking oil in a large, heavy-bottomed pan to a medium heat. Add the finely chopped onions, carrots, and celery to the pan and sauté for 5–10 minutes until soft. Add the garlic and cook for a few more minutes until the garlic is fragrant.
  2. Add the ground beef and ground pork to the pan, season well with the salt and pepper, and then fry along with the vegetables until the meat is browned.
  3. Add the red wine to the pan and allow the ground meat and vegetable mixture to cook in it for 5 minutes, before adding the fresh rosemary and thyme, bay leaves, chopped tomatoes, tomato purée, and beef stock. Mix everything together and then allow to simmer for 45 minutes, stirring occasionally.
  4. To make the béchamel sauce, heat up a medium-sized saucepan to a medium heat and then add the butter. Once it has melted and is starting to gently sizzle, add the flour and whisk quickly with a balloon whisk to form a paste.
  5. Add the milk to the pan in increments, whisking the mixture all the while, until a thick smooth sauce has formed.
  6. Continuing to whisk the mixture, add 1½ cups of grated cheddar cheese to the sauce, along with a pinch of nutmeg, and continue to whisk until the cheese is fully incorporated, then remove from the heat.
  7. To assemble the lasagna, preheat the oven to 350 F. In a large, deep-bottomed ovenproof dish, start by spooning the ragù mixture into the base of the dish until it is just covered.
  8. Place a layer of lasagna sheets on top of the ragù, making sure most of the layer is covered. Then, add a small spoonful of the béchamel sauce and spread it out, topping with a small sprinkling of mozzarella. Repeat this layering process until all of the ragù mixture is used up.
  9. Finish off the lasagna by covering the top with a thicker layer of the béchamel sauce, and then topping with the remaining cheddar cheese and mozzarella.
  10. Place the lasagna in the oven for 1 hour to cook through. Test by gently poking a knife into the lasagna to check how soft the pasta sheets are. The lasagna will be ready when a knife easily sinks through the lasagna, and the top is beautifully golden and crisp in areas. Serve hot.