Gluten-free lasagne

Ingredients

• 1 cup (150g) chopped vegetables (see note)
  
•  2 cups tomato passata
  
•  2 teaspoons olive oil
  
•  1 medium brown onion, finely chopped
  
•  2 garlic cloves, crushed
  
•  1 teaspoon finely chopped fresh rosemary leaves
  
•  500g lamb mince
  
•  2 tablespoons tomato paste
  
•  400g butternut pumpkin, peeled, seeded, cut into 1cm cubes
  
•  1/3 cup gluten-free cornflour
  
•  3 cups milk
  
•  180g cheddar, grated
  
•  1 1/2 x 200g packets gluten-free lasagne sheets
  

Method

Step 1
Place vegetables and passata in a food processor. Process until smooth. Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and rosemary. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring, with a wooden spoon to break up mince, for 8 to 10 minutes or until browned. Add tomato paste. Cook for 1 minute. Add vegetable mixture. Bring to the boil. Reduce heat to medium. Simmer for 15 minutes or until thickened. Season with pepper.

Step 2
Meanwhile, place pumpkin on a microwave-safe plate. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 3 to 4 minutes or until just tender.

Step 3
Place cornflour in a saucepan. Add 1/4 cup milk. Stir to form a smooth paste. Gradually add remaining milk, stirring to combine. Cook over medium heat, stirring constantly, for 10 minutes or until thickened. Stir in 1 cup cheese.

Step 4
Preheat oven to 200°C/180°C fan-forced. Grease a 7cm-deep, 20cm x 30cm (base) baking dish. Arrange one-third lasagne sheets over base. Top with half the mince, half the pumpkin and ¹?³ cup cheese sauce. Repeat. Top with remaining lasagne sheets. Spread with remaining cheese sauce and top with remaining cheese. Bake for 40 minutes or until tender. Stand for 5 minutes. Serve.


http://www.taste.com.au/recipes/29525/gluten+free+lasagne