Gluten Free Beef and Mushroom Lasagna

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    Gluten free beef and mushroom lasagne
    Gluten free beef and mushroom lasagne
    Gluten free beef and mushroom lasagne
    Gluten Free Beef and Mushroom Lasagna
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    Lasagna is always a favourite, especially with the young. But if you have anyone with a gluten intolerance, it sits high on the 'no-no' list. The solution is to make your own gluten-free pasta and combine with all those magical ingredients that make lasagna such a hit!
    Servings Prep Time
    8 generous servings 30 minutes
    Cook Time Passive Time
    2 hours 10 minutes
    Servings Prep Time
    8 generous servings 30 minutes
    Cook Time Passive Time
    2 hours 10 minutes
    Gluten free beef and mushroom lasagne
    Gluten Free Beef and Mushroom Lasagna
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    Lasagna is always a favourite, especially with the young. But if you have anyone with a gluten intolerance, it sits high on the 'no-no' list. The solution is to make your own gluten-free pasta and combine with all those magical ingredients that make lasagna such a hit!
    Servings Prep Time
    8 generous servings 30 minutes
    Cook Time Passive Time
    2 hours 10 minutes
    Servings Prep Time
    8 generous servings 30 minutes
    Cook Time Passive Time
    2 hours 10 minutes
    Ingredients
    Bolognese sauce
    Bechamel Sauce
    Gluten-free pasta
    Servings: generous servings
    Units:
    Instructions
    Bolognese sauce
    1. Pour a dollop of olive oil in a large pan on low heat and add finely chopped carrots, onions, garlic and celery.
    2. Roughly chop and add the bacon and mushrooms. Add the oregano and thyme and cook gently until softened (about 10 minutes).
    3. Turn the heat up to medium and stir in the beef mince, breaking it up with a wooden spoon. Cook for around 5 minutes, or until browned all over. Add the wine and crushed stock cube. Keep stirring until the liquid has completely reduced. Add the tomatoes and 400 ml of water. Bring to the boil. Reduce to a simmer, cover and cook for around 1 hour. Now, remove the lid and continue cooking for 30 minutes, or until sauce has thickened.
    Bechamel Sauce
    1. Start heating the oven to 180ºC/350ºF.
    2. Put the milk, butter and flours in a medium pan over a low heat. Heat gently, stirring continuously for 10 to 15 minutes until it thickens.
    3. Now add about three-quarters of the Parmesan and a pinch of nutmeg. Season to taste, then set aside.
    Gluten-Free Pasta
    1. Place all ingredients in your food processor until fully mixed. I use a good quality stick blender which I find works very well.
    2. Now empty the mix onto a dusted surface and knead for 3 to 5 minute until your dough is lump free and feels smooth.
    3. Cut into four and carefully flatten a portion with your fingertips and start to roll it out. You can't rush this part because rice flour doesn't have the same elasticity as wheat flour. Hopefully, you've got a pasta machine 🙂
    4. When all portions are finished, cut into rectangles around 150mm x 100mm.
    Putting it together
    1. You'll need a good sized square or rectangular oven-proof pan. Put about a third of the Bolognese sauce in your pan and cover with a third of your pasta sheets. Now add a third of your bechamel sauce and cover that with the next third of your Bolognese sauce and then more pasta sheets. Repeat which will leave you with a top layer of bechamel sauce. Top with the remaining Parmesan cheese and sprinkle with your best olive oil 🙂
    2. Traditional style: Cover with foil and bake for 20 minutes before removing the foil and returning to the oven for a further 30 minutes. Serve with a radicchio, witloof and pear salad to really impress.
    3. Modified style: Cover with foil and bake for 20 minutes before removing the foil and returning to the oven for a further 20 minutes. Add the optional (very non-traditional but delicious) grated cheddar and return to the oven for a further 10 minutes.
    4. Allow to stand for 10 minutes, divide and serve.
    Recipe Notes
    Nutrition Facts
    Gluten Free Beef and Mushroom Lasagna
    Amount Per Serving
    Calories 267 Calories from Fat 54
    % Daily Value*
    Total Fat 6g 9%
    Saturated Fat 2g 10%
    Trans Fat 0.2g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Cholesterol 39mg 13%
    Sodium 199mg 8%
    Potassium 317mg 9%
    Total Carbohydrates 34g 11%
    Dietary Fiber 9g 36%
    Sugars 3g
    Protein 17g 34%
    Vitamin A 4%
    Vitamin C 26%
    Calcium 11%
    Iron 18%
    * Percent Daily Values are based on a 2000 calorie diet.
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