Serves 8 Difficulty
Butter for greasing baking dish One package gf lasagne noodles 3 Tablespoons olive oil 1/2 pound ground beef 1/2 pound ground pork 1/4 cup onion, chopped 1/2 cup carrots, chopped 1/2 cup celery, chopped 3 Tablespoons tomato paste 2 cups gf beef stock 1 Tablespoon parsley, chopped Salt and pepper 1 cup Parmesan cheese, grated For Bechamel sauce: 2 Tablespoons butter 3 Tablespoons gf flour 2 cups milk Salt and pepper Pinch of nutmeg
Cook lasagne noodles in boiling, salted water until al dente; drain.
Preheat oven to 425 degrees F.
Butter a baking dish.
Heat oil in a large, heavy skillet over medium-high heat, adding ground beef and pork. Add onion, carrot, celery and tomato paste. Cook and stir until meat is browned. Pour off any grease. Season with salt and pepper. Add stock and parsley. Simmer for 30 minutes.
For Bechamel sauce: In a medium saucepan over medium-low heat, melt butter and stir in flour. Cook for 1-2 minutes without browning. Pour in milk, stirring constantly and bring to a boil. Reduce heat, season with salt, pepper and nutmeg, and simmer for 20 minutes, stirring frequently.
To assemble lasagne: Cover bottom of baking dish with a layer of lasagne noodles. Cover noodles with half of the bechamel sauce. Add a second layer of noodles covered with meat sauce. Repeat with noodles/bechamel and noodles/meat sauce. Sprinkle top layer with parmesan cheese. Bake for 20 minutes.
For this recipe, we used Dr. Schar’s gf dried lasagne noodles. You can also make your own gf homemade lasagne noodles, see our Recipe Archives for recipe. For a step by step class on making your own gf homemade pasta, see our Cooking Class Archives.