Gluten-free beef lasagne

Ingredients

Onion

1 medium, chopped

Celery, Raw

2 stick(s), diced

Extra lean beef mince (5% fat), raw

400 g

Carrots, raw

2 medium, diced

Tinned Tomatoes

1 can(s), large

Beef stock cube(s)

1 cube(s), dissolved in 200ml water, ensure gluten free

Oregano, Dried

1 teaspoon(s), level, or mixed herbs

Skimmed Milk

300 ml

Cornflour

1 tablespoon(s), level

Half fat Cheddar cheese

100 g, grated

Gluten free lasagne sheets, dry

120 g

Salad leaves

4 portion(s), to serve

Mist a large pan with cooking spray and heat until hot. Add the onion, celery and beef mince and stir fry for 5 minutes breaking up the meat, and cook until brown. Add the carrots, tomatoes, stock and oregano and stir well. Bring up to the boil, cover and simmer gently for 20 minutes.
Preheat the oven to 150°C, fan 170°C, gas mark 2. To make the sauce, combine a tbsp of the milk with the cornflour and set aside. Bring the rest of the milk up to boiling point. Reduce the heat, stir in the cornflour mix until thickened. Remove from the heat and stir in half the cheese.
Place a third of the meat in the base of a baking dish, top with half the lasagne sheets and repeat ending with a layer of meat until you have used it all. Pour over the sauce, sprinkle with the remaining cheese and bake for around 40 minutes until bubbling. Serve with a green salad.