Gluten Free Lasagne

Meat Sauce

1. Finely chop the onion, celery and garlic and add into a large frying pan, add the oil and cook over a medium heat for 3 minutes
2. Add the beef (or kidney beans) and stir until the meat changes colour.
3. Pour on the tomato passata, add the oregano and season with salt and pepper.
4. Cover the pan and cook gently for at least 20 minutes.

Cheese Sauce

1. Measure the milk (or vegan alternative) into a jug then pour it into a saucepan leaving 100ml milk in the jug.
2. Heat the milk over a medium heat.
3. Add the cornflour to the remaining milk in the jug and stir to make a smooth paste.
4. Just before the milk boils remove the pan from the heat and stir half into the prepared cornflour paste.
5. Pour everything back into the pan and cook over a medium heat. Stir as the milk bubbles and thickens into a smooth and light sauce.
6. Remove the pan from the heat, add the grated cheese (or vegan alternative), season with salt and pepper and stir to combine.

Assembling the Lasagne

1. Pre-heat the oven.
2. Rub some oil around the inside of a 2lt/4pt oven dish.
3. Divide the dry pasta into two or three piles depending on the layers you want, and lay one pile in the base of the dish.
4. Depending on your number of layers put a third to a half put a third to a half of the meat sauce into the pasta lined dish roughly spreading it out.
5. Spoon some of the cheese sauce over the meat.
6. Repeat with one or two more layers of pasta, meat sauce and cheese sauce, with any extra cheese sauce on the top.
7. Bake for 55-60 minutes.
8. Allow to stand for 5 minutes before serving decorated with a few basil leaves