Name: Gluten-free beef and garlic bread lasagne
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 6
Ingredients: 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

An Italian-style dish without the pasta. Yep, you read right! Your gluten-free nonna is going to love it. Promise!

Looking for more great value mince recipes?

Ingredients

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

Method

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

Better Homes and Gardens

Better Homes and Gardens promotes inspired living for home loving Australians. With a total audience reach of over six million, Better Homes and Gardens is the country’s original and most successful multi-platform brand, combining a TV show, power-house print magazine and thriving digital and social platforms.

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Ingredients

Method

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