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Gluten-Free Lasagne









Useful Information

Preparation Time –

10 mins

Cooking Time –

35 mins

Difficulty –


Portions –



  • 1 stock cube vegetable stock
  • 200g mixed vegetables
    (carrots, onions, celery),
    cut into pieces
  • 800g beef mince
  • 1 tin tomatoes
  • ½ glass red wine
  • Oregano, rosemary,
    salt and pepper to taste

For the white sauce

  • 1l milk
  • 80g butter
  • 100g flour
  • Nut meg, salt
    and pepper to taste

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    This recipe can be made gluten-free or standard. If you are cooking for both, you can split this batch in half and make one gluten-free lasagne and one with standard sheets. When buying gluten-free lasagne sheets make sure to buy those that you don’t need to pre-cook or soak. Much easier that way. Gluten-free lasagne sheets tend to dry up around the edges, so when placing in the dish and covering
    with sauces, make sure to cover them completely.

    Gluten-free Lasagne



    • In a deep pan, fry the vegetables and meat on medium heat until they start to soften.
    • Add stock, tomatoes, wine and herbs.
    • Mix well and continue to cook on medium heat.
    • For the white sauce, gently melt the butter in a wide bottom pan, and slowly add flour to make a paste.
    • Now, add the milk, stirring continuously and keep cooking until it forms a thick sauce. Season to taste.
    • In an oven-proof dish, start layering, alternating red sauce, pasta sheets, and white sauce.
    • Repeat this process twice, finishing with white sauce at the top.
    • Sprinkle with a little cheese and bake in the oven for 35mins at 180C.

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