A classic dish that is loved by many, this gluten-friendly lasagne recipe is just as good as the real thing.
To make the bolognaise, heat oil in pan then add onion, garlic and oregano and sauté until aromatic1
Add beef and cook lightly browned, then add grated carrot and diced tomatoes. Simmer for 8 minutes.2
To 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.3
Slice the zucchinis into 2mm thick lengths.4
To 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.5
To serve, sprinkle with fresh basil.6