Gluten free meat lasagne
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 lb beef
  • 1 lb pork
  • 2 small diced onions
  • 6-10 cloves of garlic depending on your taste
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can diced tomatoes
  • 1 TBLS dried basil
  • 1 TBLS thyme
  • 2 sticks diced celery
  • 2 large diced carrots
  • 2 bay leaves
  • Bechemel:
  • 2 cups milk
  • 2 TBLS brown rice flour
  • ½ cup grated cheddar
  • ½ tsp nutmeg
  • Prewashed dryed spinach
  • 1 cup grated mozzarella cheese
  1. Add diced onions and garlic to a hot dutch oven or large pot with a little olive oil
  2. Add in diced carrots and celery and brown
  3. Add pork and beef and cook until browned
  4. Add basil, thyme,bay leaves and salt and pepper
  5. Add 1 28 fl oz san marzano tomatoes(if you can find them)
  6. Add 1 28 fl oz crushed tomotoes
  7. Simmer sauce for at least an hour until flavours blend.
  8. Season to taste and set on low
  9. Prepare bechemal as listed heating 2 cups of milk adding 2 TBLS brown rice flour
  10. Whisk until thickened
  11. Add salt, pepper and nutmeg or other seasonings to taste along with ¼ cup grated cheese until melted
  12. Set aside bechemal to cool
  13. Use a large lasagne pan that serves 6
  14. To prevent sticking to bottom of the pan, add a layer of sauce to the bottom of dish and then a layer of oven ready brown rice noodles
  15. Add another layer of sauce followed by a third of cream sauce poured evenly over
  16. Add a layer of spinach and repeat noodles, meat, sauce and spinach
  17. Depending on how deep your dish, you might just have room for another layer of noodles, then meat and sauce followed by the top layer of grated cheese
  18. Cover with foil and bake in middle rack at 400 degrees for 60 minutes.
  19. Remove foil about 25 min before ending so the top is browned nicely
  20. Remove from oven and let rest for 15 minutes until serving.
Recipe by Hand Made Health at