Gluten-free beef and gar­lic bread lasagne

Better Homes and Gardens (Australia) - - Recipespecial -

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.

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