The Ultimate Lasagne (gluten-free)

A top part of lasagne with a portion taken out and a knife on marble board.

We’ve created the ultimate lasagne. The trick is using good quality meats, herbs and a splash of red wine, then cooking it slowly to bring out the flavours. (Pour yourself a glass while you make it.) Gluten free eaters can enjoy it too, with easy Diamond Gluten Free Lasagne Sheets that don’t need pre-cooking.

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Dinner

Servings

Ingredients

For the Meat Sauce

1 tbsp Olivado Avocado Oil infused with Basil
300 g Pure South Beef Mince
300 g Ground Pork
2 Garlic Cloves crushed
1 Leek finely chopped
1 Carrot peeled and finely diced
1 tbsp Chantal Organics Tomato Paste
340 g Chantal Organics Tomato & Basil Pasta Sauce
½ cup Jacob’s Creek Barossa Signature Shiraz Vintage 2017
½ cup Beef Broth
1 tsp Airborne Clover Multifloral Honey
2 tbsp Superb Herb Rosemary and Thyme finely chopped

For the Bechamel

150 g Anchor Butter
4 ½ cups Anchor Milk
1 cups Gluten Free Flour
1 ½ cup Mainland Parmesan grated
Pinch of Mrs Rogers Nutmeg
12 sheets Diamond Gluten Free Lasagne
Salt & Pepper to taste

Instructions

Heat oil in a large heavy-based saucepan over high heat. Add carrot & leek and cook for 10 minutes, stirring often. Add garlic and stir for 2 more minutes.
Add pork and beef mince and cook for 5 minutes, stirring and breaking it up with a wooden spoon. Add tomato paste, pasta sauce, honey, red wine, broth, fresh rosemary and thyme, and simmer on low for 1 hour, stirring occasionally. Season to taste.
Meanwhile make the bechamel sauce. Melt butter in a large saucepan over medium heat. Whisk in flour then cook while stirring for 2-3 minutes. Remove from heat and slowly add the milk, whisking until smooth. Return to heat and cook, stirring constantly, for 5 minutes or until thickened. Season to taste, add a pinch of nutmeg and half of the grated cheese.
Preheat the oven to 180C. In a large ovenproof lasagne dish pour and spread 1 ½ cups of meat sauce. Top with 1 cup of bechamel and a layer of lasagne sheets. Repeat for 2 more layers, finishing with bechamel sauce. Sprinkle top with remaining grated cheeses and bake for 45 minutes, until cooked and golden. Serve hot.