2 cups brown rice flour
½ cup potato starch
½ cup tapioca flour
2½ tsp xanthan gum
¼ cup cold water
Extra flour, to knead
1 Tbsp olive oil
1 large brown onion, finely chopped
1 carrot, peeled, finely diced
4 thin slices gluten-free pancetta, diced
2 sticks celery, finely diced
500g beef mince
2 Tbsp tomato paste
700g bottle gluten-free Italian tomato sauce (sugo)
1 cup water
2 tsp Italian seasoning
Sea-salt flakes and freshly ground black pepper, to season
¹⁄³ cup gluten-free plain flour
1½ cups light milk
1¼ cups tasty cheese, grated
1 egg, whisked
Melted butter, to grease
¼ cup parmesan, finely grated
Combine rice flour, potato starch, tapioca flour and xanthan gum in a large bowl. Make a well in centre of flour mixture. Break eggs into well, then add water and stir or mix with your hands until well combined and a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth.
Divide dough into 4 even portions. Enclose 2 portions in plastic wrap and set aside. Roll out 1 portion of dough thinly. Set aside to rest for 10 minutes. While first portion is resting, roll out second piece of dough thinly, then set aside to rest for 10 minutes. Roll out rested first portion as thin as possible, then repeat with remaining piece of resting dough. Put plastic wrap between sheets of pasta to prevent drying out and set aside. Repeat with remaining 2 portions of dough.
Heat oil in a large deep frying pan over a medium heat. Add onion, carrot, pancetta and celery. Cook for 8 minutes or until soft. Add mince and cook, stirring constantly with a wooden spoon so mince breaks up, for 8 minutes or until browned. Stir in tomato paste and cook for 1 minute. Add tomato sauce, water and Italian seasoning, then season. Stir until combined, then bring mixture to the boil. Reduce heat and simmer for 10 minutes or until a thick sauce forms. Set aside to cool.
Meanwhile, put butter in a medium saucepan over a medium heat. When butter has melted, add flour and stir constantly until mixture is bubbling. Remove from heat and slowly add milk, whisking until combined. Return to heat and cook, stirring, until mixture comes to the boil and thickens. Reduce heat to low and simmer for 2 minutes, then remove from heat and add 1 cup of the tasty cheese and whisked egg. Stir until smooth.
Preheat oven to 200°C. Grease a 30 x 20cm lasagne dish with melted butter. Spoon 1 cup of the tomato sauce into base of prepared dish and spread out evenly. Place 1 sheet of pasta over sauce, trimming if necessary. Spread 1 cup of tomato sauce over pasta and drizzle over ¹⁄³ cup of the cheese sauce. Top with another sheet of pasta. Repeat layering 2 more times with tomato sauce, cheese sauce and pasta. Spread remaining cheese sauce over top of final pasta sheet.
Sprinkle remaining cheese and grated parmesan over cheese sauce. Bake lasagne for 40 minutes or until golden and cooked through. Set aside for 10 minutes to stand, then cut into squares and serve.
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