I don’t get to eat much lasagna these days. Lasagna is a dish I would quite often choose when eating out in pre-celiacs days but with the lack of Italian restaurants offering gluten free lasagna this is rarely an option anymore. I do find it in some restaurants which do gluten free options (and we found a gluten free caterer to make the most amazing lasagna I’ve ever had for our wedding!) but as it doesn’t come up too often a better option is to make my own!
The last time I was home in Scotland my dad said he planned to make gluten free lasagna for dinner and I was excited. I also hoped to would be just as yummy as his glutenous lasagna. It tasted exactly the same. The great thing about lasagna is that other than the lasagna sheets, ever other ingredient in the dish is naturally gluten free.
Ingredients (serves 8 )
- 700 grams ground beef
- 3 cans tomatoes
- Gluten free lasagna sheets
- 2 onions
- 400 grams mushrooms
- Philadelphia cheese (This is gluten free in most countries but double check that it’s safe where you are)
- Grated cheese
How to make it
- Brown the ground beef in a pan with some olive oil, garlic and oregano
- In a separate pan, simmer the onions and half of the mushrooms (leave some slices of raw mushroom for decoration)
- Melt Philly cheese into a pot with some milk
- Transfer half the ground beef to an oven friendly tray
- Add half the onions & mushrooms
- Put a layer of lasagna sheets
- Top with remaining beef/onions/mushrooms
- Put a second layer of lasagna sheets
- Cover with Philly cheese
- Sprinkle with grated cheese
- Place sliced mushrooms on the top and bake until warm throughout
- Serve alone or with salad and enjoy!