Gluten Free Lasagne

INGREDIENTS

• 500g beef mince

• 3 spring onions, finely chopped

• 1–2 tsp garlic-infused olive oil

• 1 small tin (140g) tomato paste

• 2 medium zucchinis, grated

• 1 beef stock cube

• 1 tsp dried mixed herbs

• A few fresh basil leaves (or 1 tsp dried basil)

• 375g ricotta cheese (1 tub)

• Gluten-free lasagne sheets (enough for 3 layers)

• ½ cup shredded cheese (mozzarella or tasty cheese)

METHOD

1. Cook the mince

   • Heat garlic oil in a large pan. Add spring onion and cook for 1–2 minutes until fragrant.

   • Add beef mince, breaking it up with a wooden spoon, and cook until browned.

   • Stir in tomato paste, grated zucchini, stock cube, herbs, and basil. Simmer for 5–10 minutes until the zucchini softens and flavours combine.

2. Assemble the lasagne

   • Preheat oven to 180°C (fan-forced).

   • In a baking dish, start with a layer of the mince mixture, followed by spoonfuls of ricotta and a layer of lasagne sheets.

   • Repeat the layers (mince → ricotta → pasta) about three times, finishing with mince on top.

3. Top and bake

   • Sprinkle evenly with shredded cheese.

   • Bake for 35–40 minutes, or until the pasta is tender and the cheese is golden and crispy.

4. Serve

   • Let the lasagne rest for 5 minutes before slicing.

   • Serve with a fresh salad and gluten-free garlic bread.