Free From Friday: Gluten-Free Lasagna with lots of hidden veg

gluten-free lasagne recipe


  1. Heat the oil in a large frying pan or wok and add the onion, carrot, celery and garlic. Fry for 3 minutes.
  2. Add the beef and pancetta and fry until the mince is no longer pink.
  3. Add the rosemary, bay leaves, maple syrup, water, stock cube, tomato purée and tomatoes. Bring to the boil and then turn down to simmer for 15 minutes. Remove the bay leaves and rosemary.
  4. Make the white sauce by mixing the milk and cornflour together. Add the cheese, butter and salt and pepper. Heat in a small saucepan and gently bring to the boil. The sauce should thicken. Set to one side until needed.
  5. Preheat the oven to 180ºC/200ºC/gas 7.
  6. Grease a large casserole dish and layer the meat sauce, lasagna sheets and white sauce. Repeat. You should have enough mixture for 2 layers each with a layer of meat sauce on the top.
  7. Mix the breadcrumbs and parmesan together and sprinkle over the top.
  8. Place in the oven for 35 minutes. Turn the oven down to 160ºC fan oven/180ºC\gas 5 and cook for a further 15 minutes. The top should be browned and crunchy and the pasta  tender.



White sauce

  • 2 mugs milk
  • 2 tablespoons cornflour
  • 1/2 mug grated Cheddar cheese
  • 50g butter (measure on pack)
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 celery sticks
  • 2 cloves garlic, finely chopped
  • 500g beef mince
  • 100g pancetta lardons
  • 1 sprig rosemary
  • 2 bay leaves
  • 1 tablespoon maple syrup
  • 1 mug water
  • 1 gluten-free beef stock cube
  • 2 tablespoons tomato purée
  • salt and pepper
  • 6 large tomatoes, chopped
  • 10-12 gluten-free lasagna sheets
  • 2 slices gluten-free bread, made into breadcrums
  • 1/2 mug grated parmesan






prep time

25 Minutes

cook time

50 Minutes



Have you seen our Student books?