EASY STEP-BY-STEPS TO

Gluten-free beef and garlic bread lasagne

Preparation time: 20 mins Cooking time: 1 hour 35 mins Serves 6

1 Tbsp extra virgin olive oil 1 red onion, finely chopped 600g beef mince 2 cloves garlic, minced, plus

extra 2 cloves, minced 140g pizza sauce or tomato paste ½ cup red wine 700g passata (strained tomato puree) ¼ cup basil leaves, roughly

chopped, plus extra, to garnish Sea-salt flakes and freshly ground

black pepper, to season Cooking oil spray, to grease 2 Tbsp butter, softened 9 slices Abbott’s Village Bakery Gluten

Free Soy & Linseed bread, toasted 60g baby spinach, plus extra, to garnish 400g fresh ricotta 150g mozzarella, thinly sliced Finely grated parmesan, to serve

STEP 1 Heat olive oil in a large lidded nonstick frying pan over a medium heat. Add onion and mince. Stir until mince browns. Add garlic, sauce, wine. Bring to boil then cook for 10 minutes. Add passata, basil and simmer, with lid partially on and stirring occasionally, for 45 minutes. Season. Take off heat.

STEP 2 Preheat oven to 180°C. Grease a 14-cup capacity rectangle baking dish with cooking oil. Mix extra garlic and butter in a small bowl. Spread garlic butter on 1 side of each toast. Set aside.

STEP 3 Put ¼ cup of the bolognese in base of prepared dish and spread.

STEP 4 Halve 2 toasts. Use 3 halves and 3 whole toasts (4½ slices in total), buttered-side up, to cover bolognese base.

STEP 5 Cover with ½ of the spinach.

STEP 6 Spread ½ of remaining bolognese.

STEP 7 Dollop with ½ of the ricotta then cover with remaining toasts.

STEP 8 Repeat layering with remaining spinach, bolognese and ricotta. Top with mozzarella.

STEP 9 Bake for 40 minutes or until cheese is golden. Garnish with extra spinach, sprinkle over parmesan and serve.