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pork lasagne featuring barn farm drinks

Delicious Pork Lasagne

Pork Lasagne

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour
Author The Gluten Free Greek

Ingredients

Ingredients

  • 500 g lean mince beef or lamb mince
  • 500 g carton of Pasata or tinned tomatoes
  • 1 Gluten Free beef or lamb stock cube
  • 4 chopped spring onions or 2 small red onions
  • 3 chopped carrots
  • 150 g strong mature cheddar
  • 250 ml milk or cream
  • 50 g butter
  • salt and freshly ground pepper
  • 12 sheets of lasagne
  • 50 g gluten free flour

Instructions

For the mince

  1. Bring water to the boil and boil the mince making sure that the water covers the mince

  2. boil until the mince is soft

  3. Add in the carrots and other vegetables you want and the onions

  4. Add the tinned tomatoes and 1 1/2 pints of beef stock

  5. simmer gently

For the lasagne

  1. soften the sheets in boiling water until soft

  2. place around 4 or 5 sheets flat at the bottom of the dish and then layer up with the mince.

  3. continue this until you have used up all the mince and lasagne sheets

For the bechamel sauce

  1. Melt the butter in a saucepan over low heat

  2. stir in the flour. Whisk the milk in a little bit at a time. Stir until you have a thicker sauce.

  3. pour the sauce over the lasagne

  4. Add half the grated cheese and salt/pepper to taste

  5. Cook for 35 mins at 180 °C until golden brown