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Zucchini Lasagne – Gluten Friendly
A classic dish that is loved by many, this gluten-friendly lasagne recipe is just as good as the real thing.
INGREDIENTS
- 500g beef mince
- 1 brown onion
- 2 cloves garlic
- 1 Tbsp olive oil
- 2 tins diced tomatoes
- 1 carrot, grated
- ¼ cup fresh basil, roughly chopped
- 1 Tbsp dried oregano
- ½ cup grated mozzarella
- ¼ cup grated parmesan
- 6 zucchinis
BECHAMEL SAUCE
- 1 litre milk
- 35g unsalted butter
- 25g gluten-free plain flour
- 25g corn flour
- 50g grated parmesan
- 1 whole nutmeg, for grating
TIME
60 Minutes
SERVES
6
DIFFICULTY
METHOD
To make the bolognaise, heat oil in pan then add onion, garlic and oregano and sauté until aromatic
1Add beef and cook lightly browned, then add grated carrot and diced tomatoes. Simmer for 8 minutes.
2To make the Bechamel sauce, add the milk, butter and flours in a saucepan over low heat. Whisk continually until thickened – approx. 10-15 minutes. Add the parmesan and grate in the nutmeg to taste and whisk until combined.
3Slice the zucchinis into 2mm thick lengths.
4To assemble, make a 2cm deep layer of bolognaise in a baking dish, cover with zucchini slices, then spoon on a layer of the Bechamel sauce to lightly cover. Repeat layering the bolognaise, zucchini and Bechamel until complete, then sprinkle the mozzarella and parmesan on top and bake for 30 minutes or until golden.
5To serve, sprinkle with fresh basil.
6Dinner
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