Lasagne

INGREDIENTS, (SERVES 4-6)

FOR THE LASAGNE LAYER

2 tbsp Garlic infused oil

750g lean beef mince

520g, (2 jars) of Slightly Different Tomato & Basil Sauce or Slightly Different Bolognese Sauce

FOR THE WHITE SAUCE

50g butter  

50g Gluten Free Low FODMAP plain flour

650g Hot rice milk

50g cheddar cheese finely grated

Salt and freshly ground black pepper

FOR THE LASAGNE

12 Gluten free lasagne sheets

75g Cheddar cheese grated 

METHOD

FOR THE MEAT

Heat oil in a large frying pan on a low heat.

Cook the mince for 10 minutes or until browned all over. 

Add the  sauce, stir and simmer for 10 minutes. Leave to one side.

FOR THE WHITE SAUCE

Boil the rice milk. Leave to one side.

Melt the butter in a saucepan. Add the flour and cook over the heat until the mixture is of a dough consistency. 

Gradually whisk in the hot milk, whisking until thickened. 

Add the cheese and season well with salt and pepper.

FOR THE LASAGNE

Soak the pasta sheets in boiling water for 5 minutes and place sheets individually on a board.

Put one third of the meat sauce in the base of an ovenproof dish. 

Spoon one third of the white sauce on top & add a layer of lasagne sheets & season. 

Spoon half of the remaining meat sauce on top and then half of the white sauce. 

Add another layer of lasagne sheets on top, then add the remaining meat sauce and remaining white sauce. 

Sprinkle over the cheddar cheese.

Preheat the oven temperature to 200C/400F/Gas 6.

Cook in the middle of the oven for about 45 minutes- or until golden brown on top.