Comfort food
Lasagne
Layers of rich beef sauce, creamy white sauce and gluten-free pasta.
One large lasagne for the whole table. The gluten-free sheets need enough sauce and cooking time to soften, so check their packet instructions before assembling.
This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.
The recipe
Lasagne
- Prep
- 25 min
- Cook
- 110 min
- Total*
- 135 min
- Makes
- 6 servings
*Estimated development timings. Allow 10 minutes standing after baking; sheet preparation varies by brand.
Ingredients
Tick things off as you go.
What you need
Equipment
- Two saucepans
- Whisk
- 3.5-litre ovenproof dish
Let’s make it.
- 01
Make the meat sauce
Heat oil in a large saucepan. Cook onion and carrot for 8 minutes, then garlic for 1 minute. Add mince and cook for 8–10 minutes, breaking it up, until browned. Add purée, tomatoes and water. Simmer for 25 minutes until the mince is fully cooked and the sauce is rich but still spoonable. Season.
- 02
Make white sauce
Mix cornflour with 100 ml cold milk. Melt butter in another pan, add remaining milk and whisk in the cornflour mixture. Bring to a gentle bubble, whisking, and cook for 2 minutes. Remove from heat and stir in half the cheese.
- 03
Prepare the sheets
Heat oven to 200°C / 180°C fan. Check the lasagne-sheet packet: precook if required, following its instructions. Use a roughly 3.5-litre baking dish and leave space below its rim. Plan for the sheet brand’s full cooking time; some require 55–60 minutes in the oven.
- 04
Layer
Spread a little meat sauce in the dish, add pasta sheets without overlapping heavily, then meat sauce and white sauce. Repeat, keeping enough white sauce to cover the final pasta layer completely. Scatter over the remaining cheese.
- 05
Bake and rest
Bake for 35–45 minutes, or longer if specified on the pasta packet, until the pasta is tender when pierced, the top is golden and the centre is steaming hot throughout. If the top browns before the sheets soften, cover loosely with foil and continue cooking. Stand for 10 minutes before portioning.
Ingredient checks
Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.
Allergens: Milk; check pasta.
Make it work for you
Keep the stated ingredient quantities for the first test. Substitutions need separate testing.
For another day
Cool leftovers promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Any recipe-specific freezing trial remains to be completed.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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