Ultimate Gluten-Free Beef Lasagne (Freezer-Friendly)

1Prepare the Beef Ragu: Heat the olive oil (2 tbsp) in a large pot or Dutch oven over medium heat. Add the onion (1 large), carrots (2), and celery (soffritto) and sauté for 8-10 minutes until softened and translucent.

2Add the minced garlic (2 cloves) and cook for 1 minute until fragrant. Push the vegetables to one side and add the ground beef. Break up the meat with a spoon and brown thoroughly, draining any excess fat.

3Stir in the tomato paste (¼ cup), oregano, and basil. Cook for 2 minutes. Add the crushed tomatoes, beef broth (1 cup), and bay leaf (1). Season generously with salt and pepper.

4Bring the sauce to a simmer, then reduce the heat to low, cover partially, and let it cook for at least 60 minutes, or up to 90 minutes, stirring occasionally, until the sauce is rich and thickened. Remove the bay leaf (1) before assembly.

5Prepare the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the gluten-free flour blend and cook for 1-2 minutes to create a roux.

6Gradually whisk in the warm milk, ensuring no lumps form. Continue whisking constantly until the sauce thickens and coats the back of a spoon (about 5-8 minutes). Season with nutmeg, salt, and white pepper. Remove from heat.

7Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese (2 cups), beaten egg (1 large), chopped parsley, 1/2 cup of the Parmesan cheese, and a pinch of salt and pepper. Mix well.

8Preheat the oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.

9Assemble the Lasagne: Spread a thin layer of the beef ragu on the bottom of the prepared baking dish. This prevents the noodles from sticking.

10Layer the lasagne: Place a layer of gluten-free noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles. Top with one-third of the remaining beef ragu.

11Pour one-third of the béchamel sauce over the ragu, followed by a generous sprinkling of mozzarella cheese.

12Repeat the layering process: Noodles, remaining ricotta, half of the remaining ragu, béchamel, and mozzarella.

13For the final layer: Place the last layer of noodles, top with the remaining beef ragu, the remaining béchamel sauce, and the remaining mozzarella and Parmesan cheese.

14Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly and the sauce is hot throughout.

15Rest and Serve: Let the lasagne rest for 15-20 minutes before slicing and serving. This allows the layers to set, making it easier to serve. (For freezing instructions, see notes).

16Freezing Instructions: Cool the assembled and baked lasagne completely. Cover tightly with plastic wrap, then aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then bake covered at 175°C (350°F) for 45 minutes, then uncovered for 15 minutes.