Recipes

The Healthy Chef's Gluten Free lasagne

Jul 01 09:07am

Watch video of this being made

Ingredients

Meat sauce (bolognaise)
2 onions
2 carrots, grated
1 stick celery, chopped
500 g lean beef mince
250 ml water or red wine
2 teaspoon smoked paprika (optional)
2 cinnamon sticks (optional)
2 teaspoons brown sugar
2 x 400 g tins, chopped peeled tomato
Bunch chopped parsley
Sea salt and pepper to taste
30 g grated parmesan cheese
Gluten free crepes
3 eggs
100 g rice flour
3 tablespoons gluten free corn flour or arrowroot
Pinch nutmeg
Pinch of salt
250 ml low fat milk
White sauce (bechamel)
500 g low fat ricotta or cottage cheese
1/4 to 1 cup low fat milk
Pinch of nutmeg
Pinch of salt
(optional for white sauce add 300 g chopped blanched spinach and a bunch of parsley for added veggie goodness)

Method

Start the bolognaise by browning the onion in 1 teaspoon olive oil then adding the carrot and celery. Cook until the veggies are soft.
Add the beef mince and cook for another 5 minutes. Add the water, paprika, cinnamon, sugar and tomato. Cook for about 30 minutes over a low heat until rich and thick. Add the parsley last and remove from the heat to cool..
Make the crepes by combining the eggs, rice flour, corn flour, nutmeg, salt and milk. Whisk well and allow to sit for about 10 minutes.
Cook crepes in a non stick pan until golden on both sides and set aside.
Make the white sauce by combining ricotta, milk, nutmeg and salt into a food processor until smooth. If you don't have a food processor use a whisk and mix well. The amount of milk varies depending on the type of cheese you use but in the end you need to have a lovely soft creamy consistency.
To assemble, start by layering crepes into the bottom of the baking tin, followed by some of the meat sauce, then the crepes and sauce etc until you have used up all the meat sauce and end up with a layer of crepe. Spread the white sauce over the top followed by a little grated parmesan.
Bake in the moderate oven for about 45 â�� 50 minutes until hot and golden. Serve with a green salad and enjoy.
Note variations: if you donâ��t have time to make crepes use thin slices of roasted zucchini or eggplant instead. It will make it gluten free as well as low carb. Vegetarians can use 2 x 400 g tins of cannellini beans in place of the beef mince as well as 250 g sliced mushrooms.

By Healthy Chef Teresa Cutter

8 Comments Report Abuse

1. badbear101 - Jul 01 11:31am

Fantastic... My favourite food is lasagne, however being diabetic and trying to lose some kg's it was a no no.. I am going to try this recipe this week. Thanks

2. nutralady2001 - Jul 01 11:44am

Thanks for this recipe! As some-one wih Coeliac Disease it is much appreciated. I use the gluten free pasta but the crepe alternative looks great!

3. raycastle@rocketmail.com - Jul 01 01:46pm

i loved the lasagne recipe going to made it tonight

4. fillyjane3 - Jul 02 11:07pm

I cannot seem to print the first page --is there anyone else having this problem as I am not having trouble with the rest of the recipes on this page

5. fillyjane3 - Jul 02 11:18pm

Also in the ingredients for the crepes after the cottage cheese it says --1/4 a?? 1 cup low fat milk-- any idea as what the a?? means??

6. fillyjane3 - Jul 02 11:22pm

Also any explanation as to what the a?? means in the ingredients for the white sauce?

7. fillyjane3 - Jul 02 11:22pm

Also any explanation as to what the a?? means in the ingredients for the white sauce?

8. chrisreading08 - Jul 31 03:59pm

We had this last night- YUMMY. I used the zucchini slices instead of pasta. I was very imprressed with the 'bechamel' sauce. Would add a little 'pizza light' cheese next time. Perhaps a few mushrooms too. Overall very yummy.