Lasagna

Ingredients:

Gluten Free Lasagna sheets (see pasta recipe)

Grated cheese

For the meat sauce:

one onion, finely chopped

3 cloves of garlic, minced

1 tso mixed herbs

500g of lean minced beef

1 glass of red wine

2 tins of chopped tomatoes

2 tbsp of tomato paste

For the béchamel sauce:

40g of butter

40g of gluten free flour

400ml of milk

handful of grated cheese

Method:

1. For the meat sauce: Soften the onion and garlic in a little oil, over a medium heat (about 5 mins).  Add the mixed herbs and stir for a couple of minutes.

2. Add the minced beef, breaking it upon as it cooks.  When the meat is brown, add a glass of red wine and let it reduce.

3. Add the two tins of chopped tomatoes and tomato paste.  Allow the sauce to thicken on a low heat.

4. For the béchamel sauce: Place a medium pan over a gentle heat.  Begin by melting the butter gently.  As soon as the butter is melted, add the flour and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste.

5. Now begin adding the milk a little at a time - about 25 ml first of all - and stir again vigorously.  Then, when this milk is incorporated, add the next amount and repeat the process until all the milk is added.  When half of the milk is in, switch to a balloon whisk.  Your reward will be a smooth, glossy and creamy sauce.  Add the cheese.

6. Putting the lasagna together: In an oven dish, alternate layers of meat sauce, béchamel sauce and lasagna sheets.  Your final layer should be lasagna sheets with a layer of béchamel sauce and a generous layer of cheese.

7. Bake for 45 mins. Serve hot.