Beef Lasagne

Ingredients-serves 4

gluten free/wheat free lasagne sheet
4 tbsp olive oil
1 carrot, finely chopped
1 large onion, finely chopped
2 cloves garlic, peeled and crushed
1 sprig rosemary
1 bay leaf
1kg/2lb 2oz lean beef mince
½ bottle red wine
2 x 400g tins chopped tomatoes
4 tbsp tomato puree
200ml/7fl oz beef stock (made from gluten free/wheat free stock cubes)
salt and freshly ground black pepper

For the white sauce

1 litre/1¾ pints milk
2 bay leaves
pinch of nutmeg
50g/2oz butter
50g/2oz gluten free/wheat free flour
50g/2oz grated parmesan
50g/2oz strong mature cheese, grated
freshly ground black pepper


Heat the olive oil in a frying pan and gently sauté the carrots and onion for about 15 minutes. Add the garlic, rosemary and bay leaf.

Add the beef mince and cook until the liquid from the meat has been absorbed and the meat is brown.
Pour in the wine and cook for approximately 45 minutes.

Stir in the tomatoes, tomato puree and stock. Cook the mixture uncovered for a further two hours.
Season with salt and freshly ground black pepper and remove bay leaf. Preheat the oven to 180C/350F/Gas 4.

To make the white sauce, melt the butter and add the flour. Beat well and cook for two minutes. Remove from the heat and add a little milk to the flour mixture. Combine well, and heat gently on a low heat and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually. Add the bay leaves, nutmeg, black pepper and cheeses and heat gently for 5 minutes. Remove bay leaves.

Put the white sauce at the bottom of a lasagne dish in a layer, then place some of the pasta sheets over the top. Follow this with some of the beef mixture and repeat this step until all the ingredients have been used up. Finish with a layer of white sauce which will form a lovely crusty cheese top when cooked.
Bake in the oven for 30 minutes.