1 Tbsp extra virgin olive oil
1 red onion, finely chopped
600g beef mince
2 cloves garlic, minced, plus extra 2 cloves, minced
140g pizza sauce or tomato paste
½ cup red wine
700g passata (strained tomato puree)
¼ cup basil leaves, roughly chopped, plus extra, to garnish
Sea-salt flakes and freshly ground
black pepper, to season
Cooking oil spray, to grease
2 Tbsp butter, softened
9 slices Abbott’s Village Bakery Gluten-Free Soy & Linseed bread, toasted
60g baby spinach, plus extra, to garnish
400g fresh ricotta
150g mozzarella, thinly sliced
Finely grated parmesan, to serve
Heat olive oil in a large lidded nonstick frying pan over a medium heat. Add onion and mince. Stir until mince browns. Add garlic, sauce, wine. Bring to boil then cook for 10 minutes. Add passata, basil and simmer, with lid partially on and stirring occasionally for 45 minutes. Season. Take off heat.
Preheat oven to 180°C. Grease a 14-cup capacity rectangle baking dish with cooking oil. Mix extra garlic and butter in a small bowl. Spread garlic butter on 1 side of each toast. Set aside.
Put ¼ cup of the bolognese in base of prepared dish and spread.
Halve 2 toasts. Use 3 halves and 3 whole toasts (4½ slices in total), buttered-side up, to cover bolognese base.
Cover with ½ of the spinach.
Spread ½ of remaining bolognese.
Dollop with ½ of the ricotta then cover with remaining toasts.
Repeat layering with remaining spinach, bolognese and ricotta. Top with mozzarella.
Bake for 40 minutes or until cheese is golden. Garnish with extra spinach, sprinkle over parmesan and serve.
Love this recipe? You’ll find more fabulous gluten-free delights in the April issue of Better Homes and Gardens magazine