Vanessa's Gluten Free Lasagne

Vanessa's Gluten Free Lasagne

By Steve Robinson

Vanessa's Gluten Free Lasagne

Serves 4+


  • 1 pkt Otway Pasta Company Fresh Gluten Free Lasagne Sheets 
  • 2 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 red capsicum, finely chopped
  • 500g mince (beef, pork, veal or chicken)
  • 2 tbsp tomato paste
  • 700g passata
  • small handful fresh parsley, chopped
  • small handful fresh basil, roughly chopped
  • Salt and pepper to taste quantity
  • Béchamel Sauce (refer to our Béchamel recipe)


  • In the frying pan add the olive oil, onion and garlic. Fry for 1-2 minutes. Add the remaining vegetables and cook for a further 5 – 10 minutes.
  • Add the mince and brown.
  • Make a small well on the side of the pan and add the tomato paste, cook for 2-3 minutes then mix into the mince and vegetable mixture.
  • Add passata and leave to simmer for ½ hr up to 2 hours.
  • Add about ½ cup of sauce to the bottom of a 25cm x 25cm baking dish. Continue this method until all the sauce and lasagne sheets are used up. About 5 layers. Top with Bechemel sauce and grated parmesan.
  • Bake in a pre heated oven for 1 hr at 160-180°c or until top is browned.
  • Let sit for 10 minutes and then serve with garden salad. Enjoy!

Download the recipe.