Since I was a little girl Lasagne has been one of my favourite dishes.
When I first thought of blogging this recipe, I initially stopped and hesitated.
If I’m going to blog about lasagne surely at the very least it should be my mushroom and thyme version.
Then I realised how I’d missed the point.
Why I started this blog. To show how easy it is to cook simple, delicious gluten-free dishes using every day fresh ingredients that don’t cost the earth.
This is exactly the kind of food I’d thought I’d miss out on being gluten-free.
Lasagne is a legendary culinary classic. Tables across the planet are adorned daily with this simple dish of Italian perfection.
When it’s lasagne for dinner in our house I often turn a blind (but inwardly proud) eye to a well licked plate. If you can’t lick your plate clean at 5 years of age when can you?
Lasagne has remained a solid favourite with my children, for all their likes and dislikes that can change as quickly as the days of the week. When they were very little I’d often disguise (blend) a lot of otherwise non eaten veg in to the sauce.
Another grown up favourite uses wild mushrooms, chorizo and a few generous glugs or a good red. I often play around changing the herbs, veg and meat combinations depending on the season, and who I’m cooking for.
But today I’m sticking to the original classic Anglo Italian beef and white sauce. This version is the best lasagne recipe of all the wonderful variations I cook and dare I say tasted! It’s also incredibly easy to make. You don’t even make a white sauce just mix some creme fraich and cheese, inspired/borrowed from Mr Jamie Oliver, thank you!
It also freezes well. Perfect for unexpected guests or last minute dinners.
600g of minced beef steak
1 x box of gluten-free lasagne pasta sheets
1 x onion, diced
1 x carrot, diced
2 x garlic cloves crushed or minced
1 x table-spoon of oregano (dried or fresh)
1 x table-spoon of basil (dried, frozen or finely chopped fresh)
1 x teaspoon of cinnamon
350ml x passata
500ml creme fraich
2 x tablespoon milk (of your preference I use almond)
25g x mild cheddar grated
1 x 125g mozzarella ball
Salt and Pepper
1.pre-heat the oven to 200c,
2. gently fry soften the carrot and onion in a large pan on a low heat
3. add the beef and fry until browned all over and stir through the garlic and oregano
4. add the passata, basil and cinnamon and bring to the boil and then simmer for 3-4 mins, season generously to the taste with salt and pepper mins
5. mix the cheddar, milk and creme fraich
6. blanche the pasta for 2-3 mins in boiling water
7. assemble your lasagne as you like but end with pasta and a topping of white sauce
8. tear or cut the mozzarella in to strips, add on top and cook in the oven for 30-35 mins until golden