Gluten-free lean beef lasagne

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Whether you're allergic to gluten or simply cutting down, Adam Gray's lasagne provides a gluten-free alternative, using thinly sliced sweet potato instead of pasta sheets. He also keeps things low in fat by substituting most of the cheese for some low fat yoghurt, and by using lean beef mince for the filling.

First published in 2015





Place a large, heavy-based pan over a medium heat and add the rapeseed oil. Once hot, add the chopped onions and garlic and cook without colouring for 3-4 minutes
  • 100ml of rapeseed oil
  • 2 red onions, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
Add the mince and fry until lightly coloured all over, making sure to break up the mince as it cooks to achieve an even colouring
Continue cooking for a further 5 minutes, stirring occasionally, then stir in the passata and mix well to combine. Bring to the boil and allow to simmer gently for 10 minutes
Add a good splash of Worcestershire sauce to the mince, followed by the basil leaves. Mix well, season to taste with salt and pepper, then remove from the heat and set aside
Preheat the oven to 180°C/gas mark 4
To assemble the lasagne, spoon some of the beef mix into a shallow ovenproof baking dish. Spread out into an even layer to cover the bottom, then lay slices of the sweet potato on top to completely cover the mince
Repeat this process so that you are left with 2 layers of mince and 2 layers of sweet potato. Add 1 more layer of mince, then spread the yoghurt on top. Sprinkle with the grated cheese, then bake in the oven for 25-30 minutes until the cheese has browned nicely and the filling is piping hot
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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