- Gluten Free Main Meal
With thanks to:Tesco
Serves 6 Prep 25 Cook for 1 hour 10 min
Pre-heat oven to 200°C, 180°C fan, 350°F, gas 4.
Place mince, onion and garlic in a pan and fry,
stirring until the beef is browned with no trace of pink.
Stir in the tomatoes, tomato puree, herbs, pepper and wine.
Bring to the boil and simmer 30 minutes, stirring occasionally.
Meanwhile cook the lasagne in boiling salted water for 3 minutes,
until just pliable.
Drain, rinse in cold water and spread out on a work surface
in a single layer to prevent sticking.
For the sauce, bring the milk to the boil with the onion and bayleaf.
Take off the heat and leave to infuse for 10-15 minutes.
Strain the milk and place back in the pan with the butter and flour.
Whisking constantly, bring slowly to the boil and simmer for
5 minutes until thickened and smooth.
In an ovenproof dish, layer the meat mixture, lasagne and sauce.
End with the sauce and sprinkle with the cheese.
Cook in pre-heated oven for 30-40 minutes.
Cover with foil and leave to rest for 15 minutes before slicing,
so the layers hold their shape.
Meanwhile, lay the cherry tomatoes in a small roasting tin,
drizzle with the olive oil and season with salt and pepper.
Roast for 20 minutes. Serve the lasagne with the tomatoes and a watercress salad.
50g (12 oz) lean minced beef (10% fat) – choose free range grass fed rather than lean, tastless, watery mince…
1 large onion, peeled and finely chopped
1 large clove garlic, peeled and crushed
600g tinned chopped tomatoes
2-3tbsp tomato puree
Pinch freshly ground pepper
1 glass red wine (125ml)
175g (6oz) Tesco Free From lasagne sheets (12 sheets)
For the Bechamel sauce:
425ml (3/4 pint) semi skimmed milk
1 bay leaf
25g (1 oz) gluten free plain flour flourSee the electronic Food and Drink Directory for suitable products.
40g (1½oz) Parmesan cheese, finely grated
For the tomatoes:
220g cherry tomatoes on the vine
1tbsp olive oil
Watercress, make a really HUGE bouncy Watercress Salad – YUM!!!!