Gluten free lasagne

Delicious Gluten free lasagne Recipe

Try this allergy-friendly version of a favourite Italian classic.
Gluten free lasagne
Prep Time : 0:40 | Cook Time : 1:25 | Total Time : 2:05 | Serving : 4 person.


  • 1 cup (150g) chopped vegetables (see note)

  • 2 cups tomato passata

  • 2 teaspoons olive oil

  • 1 medium brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 teaspoon finely chopped fresh rosemary leaves

  • 500g lamb mince

  • 2 tablespoons tomato paste

  • 400g butternut pumpkin, peeled, seeded, cut into 1cm cubes

  • 1/3 cup gluten-free cornflour

  • 3 cups milk

  • 180g cheddar, grated

  • 1 1/2 x 200g packets gluten-free lasagne sheets


  • Step 1

    Place vegetables and passata in a food processor. Process until smooth. Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and rosemary. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring, with a wooden spoon to break up mince, for 8 to 10 minutes or until browned. Add tomato paste. Cook for 1 minute. Add vegetable mixture. Bring to the boil. Reduce heat to medium. Simmer for 15 minutes or until thickened. Season with pepper.

  • Step 2

    Meanwhile, place pumpkin on a microwave-safe plate. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 3 to 4 minutes or until just tender.

  • Step 3

    Place cornflour in a saucepan. Add 1/4 cup milk. Stir to form a smooth paste. Gradually add remaining milk, stirring to combine. Cook over medium heat, stirring constantly, for 10 minutes or until thickened. Stir in 1 cup cheese.

  • Step 4

    Preheat oven to 200C/180C fan-forced. Grease a 7cm-deep, 20cm x 30cm (base) baking dish. Arrange one-third lasagne sheets over base. Top with half the mince, half the pumpkin and 1/3 cup cheese sauce. Repeat. Top with remaining lasagne sheets. Spread with remaining cheese sauce and top with remaining cheese. Bake for 40 minutes or until tender. Stand for 5 minutes. Serve.

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