This gluten free lasagne recipe is super easy and a great meal to make for your friends and family. Coeliac-friendly and perfect for a gluten free diet.
Add a little olive oil to a large frying pan and heat. Add the onion, carrot, celery and garlic paste and fry on a medium heat for 5-10 minutes until they soften.
Add the beef mince and crumble in the beef stock cube. Continue to fry on a med-high heat until the mince has browned off. Then add the tinned tomatoes, tomato puree, basil, oregano and balsamic vinegar. Stir and bring to the boil and then turn down to a simmer. Cook for a further 15-20 minutes, stirring occasionally.
Preheat the oven to 180'C/Gas 4. While the beef is simmering, it's time to make the cheese sauce. Firstly melt the butter in a saucepan on a low heat and then add the gluten free flour. Stir until it forms a golden-coloured, thick paste, approx 1-2 minutes.
Add the milk to the pan approx 200ml at a time, stirring constantly. Keep stirring until the sauce comes to the boil - you may find it easier to use a whisk to ensure there are no lumps. Once it comes to the boil, turn down to a simmer and continue to whisk for around 10 minutes on a low heat, until it thickens.
Add the parmesan and grated cheese to the sauce and continue to stir until it has melted in. Turn off the heat - it's time to start layering your lasagne!
Spoon a third of the mince into the bottom of a baking tray (approx 25cm x 30cm) and ensure it's spread out evenly. Next cover the beef with a third of the spinach leaves. Lay out the lasagne sheets on top until covered, then layer over a third of the cheese sauce and spread evenly.
Repeat until you have three layers, and finish with a layer of the cheese sauce. Sprinkle with some extra grated cheese and then bake in the oven for approx 45-50 minutes until the cheese is golden and it's happily bubbling. Divide up and serve hot.