Lasagna #glutenfree #glutenfreerecipe #glutenfreerecipe #lasagna

This lasagna,a perennial favourite, serves approximately 8 people. It will keep in the fridge for up to 5 days. If the size of this lasagna is too large cut it into pieces and wrap, or place in containers, and freeze. It can then be thawed, and microwaved, for a ready meal at those times when you do not feel like cooking.

Ingredients:

2-3 boxes gluten-free Lasagne Sheets
Beef Bolognese - please check our recipe from our blog
2-3 cups Grated Cheese
1 cup Parmesan cheese

Bechemel Sauce:

80g Butter
2/3 cup gluten-free Plain Flour
2.5 cups Milk
2/3 cup Grated cheese
1/3 cup Parmesan cheese
Salt and Pepper

Extra:

3/4 cup milk
1/2 cup grated cheese 

Method:

Preheat oven to 180C 

Bechemel Sauce: 
Melt the butter in a saucepan on medium heat. 
Add flour and stir in till smooth. 
Add  the milk and stir continuously until it thickens.
Add cheese and salt, and pepper.
Leave on heat for another 1-2 minutes until cheese has melted and the sauce is smooth.

To construct the lasagna:

Place 1 big scoop of bolognese sauce into a large deep baking tray, spread across the bottom.
Place the dry lasagne sheet over the bolognese sauce.
Add 3 scoops of bolognese and 1 scoop of bechemel sauce ( 7: 3 ) and spread over the sheet. 
Sprinkle some Parmesan and grated cheese over.
Add another layer of lasagne sheets and repeat until 80% height.
Leave about 20% of bechemel sauce for the topping. 
Place the remaining bechemel sauce on the medium heat and mix in extra milk and cheese - this makes the sauce lighter and thinner than before.
Place some bolognese on the last layer of lasagna sheets and spread well. 
Add the thinned bechemel sauce to cover all topping. 
Place more cheese on the top. 
Cover with the aluminium foil and bake in the oven about 45 minutes. 
Turn up oven to 200C, remove the foil and bake another 10-15 minutes or until golden brown topping.
Remove from oven and rest. The lasagna will cut perfectly after half hour.

Tips:

• I use the dry lasagne sheets. It's easy and there is no need to boil first. You can also use fresh lasagne sheets but, the baking times may be reduced. 

• You can only use bolognese and cheese for the bottom 2 layers, then spread thicker bachamel sauce layer in the middle and another 1-2 bolognese layers on top. This will give your lasagna a different look on the plate. 

• Grated cheese: you can use either cheddar or mozzarella cheese.