Zucchini Lasagne - Gluten Friendly https://thesourcebulkfoods.com.au/wp-content/uploads/2019/01/gluten-friendly-lasagne-c.jpg Dinner, Gluten Friendly 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 zucchinisBECHAMEL SAUCE1 litre milk 35g unsalted butter 25g gluten-free plain flour 25g corn flour 50g grated parmesan 1 whole nutmeg, for grating To make the bolognaise, heat oil in pan then add onion, garlic and oregano and sauté until aromatic Add beef and cook lightly browned, then add grated carrot and diced tomatoes. Simmer for 8 minutes. 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. Slice the zucchinis into 2mm thick lengths. 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. To serve, sprinkle with fresh basil. PT60M
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Zucchini Lasagne – Gluten Friendly

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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

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

1

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

Dinner

WHERE TO

FROM HERE?

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