Lasagne, it is a classic dish and one that many Coeliac’s lament. For me, I watched the evolution of the gluten free lasagne. Starting with vegetables instead of pasta sheets, then to dried pasta sheets. Most were only big enough to make personal lasagne. After all this, we finally were rewarded with the Latina Fresh sheets. These were beautiful and made fantastic tasting lasagna.
The Latina Fresh Lasagne sheets were my go to if I wanted a simple and quick dish. Unfortunately, they were discontinued. Thankfully, I also really enjoy making my own pasta. There is something very satisfying about watching people enjoy fresh pasta and sauces you made yourself.
Over on Instagram when I shared my new pasta maker, a few people asked for my recipe. While there are many different ways you can put together gluten free pasta. I found that not many catered to using a store-bought flour mix. Store-bought flour mixes usually contain xanthan gum which means you don’t need to add any extra. If you do like to mix your own flour you can add in your own Xanthan gum at a ratio of 1 Tsp per Cup of flour.
I love Lasagne because it is shareable. It is perfect for just a dinner for two or to cater for a group of friends or family. It becomes especially adaptable when you make your own pasta sheets. In this recipe, I made the pasta, tomato-based sauce and white cheese sauce but of course, you could substitute any of these for gluten free sauces from a jar. At the time of this recipe, the Dolmio Sauces are gluten free by ingredient with no may contain statements. However, be sure to check them as ingredients and processes change over time.
This hearty dish is perfect for the cold weather and you can substitute the mince meat for faux meat, mushrooms or vegetables if you prefer not to eat meat. Between you and me sometimes I sneak in minced mushrooms and Brody never knows the difference. This pasta recipe doesn’t just have to be restricted to making Lasagne. I’ll be featuring this pasta as fettuccine and ravioli in my upcoming cookbook.
Sift your gluten free plain flour into a large bowl. The gluten free flour mix you choose must contain xanthan gum or substitute. This will help the pasta stretch.
Add your egg and yolks and mix until a slight dough forms.
Add in your water a little bit at a time until you have a nice dough ball that isn't too dry but doesn't stick to your hands.
Rip the dough ball into two pieces, so that it is easier to manage. Then wrap it gently in cling wrap and place in the fridge for 10 minutes to cool.
Remove your pasta from the fridge and run each ball through a pasta machine at the highest setting until a nice sheet forms. Reduce the setting and run the sheet through again to thin it out. I leave it at setting 5. Alternatively you can roll the pasta out with a rolling pin until it is a few millimeters thick.
Trim the pasta sheets to fit your baking tray and lay on a rack.
Heat some oil in a medium fry pan over medium heat. Add in your garlic and onion and cook until translucent.
Add in your majoram and paprika and cook for a further minute.
Add in your mince and brown it before adding in your canned whole tomatoes. Smash the whole tomatoes while stirring to release the tomatoes flavour. Cook for fifteen minutes before adding the fresh basil.
Add your 100g butter to a pan over medium heat. Allow it to melt and foam.
Once it foams, add the gluten free flour and whisk it until it dissolves.
Once the flour has dissolved, add your choice of milk or cream and the cheese. Melt it through and whisk until thickened.
Layer your lasagne as per your desire. I place a pasta sheet at the bottom then add mince then the cheese sauce and repeat. For the top layer I then add extra parmasan cheese.
Bake in an oven at 180°C for 20 minutes with foil on top. Remove the foil after 20 minutes and continue to bake for 20 minutes to brown the top. Enjoy!
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