Gluten Free Lasagne


  • 125g FREEE Maize and Rice Lasagne
  • 1 large onion
  • 1 celery stalk
  • 1 garlic clove
  • 2 tbsp olive oil
  • 200g mince beef (or mashed kidney beans)
  • 300g tomato passata
  • 1 tsp oregano
  • salt and pepper
  • 650ml milk (or vegan alternative)
  • 3 tbsp FREEE Cornflour
  • 75g cheese, grated (or vegan alternative)
  • salt and pepper



  1. Grease the base and sides of a 2lt/4pt oven dish.
  2. Divide the dry pasta into three piles, one for each layer and lay one third in the base of the dish.
  3. Pre heat the oven.

Meat Sauce

  1. Finely chop the onion, celery and garlic and add into a large frying pan, add the oil and cook over 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. Add the cornflour to the jug and stir to make a smooth paste.
  2. Heat the milk in a saucepan over a medium heat.
  3. Just before the milk boils remove the pan from the heat and stir it into the prepared cornflour mixture. 
  4. Pour everything back into the pan and cook over medium heat. Stir as the milk bubbles and thickens into a smooth and light sauce.
  5. Remove the pan from the heat, add the grated cheese (or vegan alternative), season with salt and pepper and stir to combine.

To Make the Lasagne

  1. Put a third of the meat sauce into the prepared dish of dry pasta roughly spreading it out. Spoon a quarter of the cheese sauce over the meat.
  2. Repeat two more layers of pasta, meat sauce and cheese sauce, with any extra cheese sauce on the top.
  3. Bake for 55-60 minutes.
  4. Allow to stand for 5 minutes before serving.