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pork lasagne featuring barn farm drinks

Delicious pork lasagne

Gluten Free/Wheat Free lasagne

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


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


  1. Bring water to the boil and boil the carrots until soft

  2. Add some oil to a frying pan and fry the mince for 2-3 mins until browned all over

  3. Fry the spring onions

  4. Transfer the mince, spring onions and carrots to a larger pan on low heat and add the tinned tomatoes and 1 and a 1/2 pints of beef stock. Simmer gently for around 5 mins and mix well.

  5. Add a pinch of salt and pepper
  6. Soften the lasagne sheets in boiling water

  7. Place the first layer of lasagne sheets at the bottom of your ovenproof dish

  8. Add a layer of mince meat sauce

  9. Repeat this process until your last layer is mince meat sauce

  10. In a small pan, add the flour, milk and butter and stir on a low heat. Mixture should be a creamy sauce.

  11. Spread the sauce over the lasagne and grate the cheese over the top

  12. Bake for around 35 to 40 mins at 180°C until golden brown.

  13. Enjoy with a crispy salad!