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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven October 2019 > GF comfort cooking

GF comfort cooking

We’ve said goodbye to the summer now, but it’s hello to those lovely warm, hearty and comforting dishes…
All recipe development and food photography on pages 12-21 © Stockfood, The Food Media Agency

Lasagne

GF SF

Serves 8 | Prep 35 mins | Cook 2 hrs | Calories 430 (per serving)

FOR THE MEAT SAUCE

2 tbsp olive oil 1 large onion, peeled, finely chopped 3 large carrots, peeled and diced 2 celery stalks, finely diced 2 garlic cloves, peeled, minced 500g (18oz) beef mince 1 tsp dried oregano 1 tsp dried thyme 200ml (7floz) dry red wine 400ml (14floz) gluten-free beef stock 400g (14oz) tinned chopped tomatoes salt and freshly ground black pepper

FOR THE BÉCHAMEL

4 tbsp butter 4 tbsp gluten-free plain flour mix 750ml (26floz) semiskimmed milk a pinch of cayenne pepper (optional) 2 free-range egg yolks

TO ASSEMBLE

12-16 gluten-free lasagne sheets 100g (3½oz) grated mozzarella a small bunch of thyme sprigs, torn

1 For the meat sauce: Heat the olive oil in a casserole dish or heavy-based saucepan set over a moderate heat until hot.

2 Stir in the onion, carrots, celery and a pinch of salt, sautéing for 6-7 minutes until starting to colour. Stir in the garlic and cook for a further 2 minutes, stirring.

3 Increase the heat to high and add the beef mince to the pan, browning well all over and breaking it up with a wooden spoon.

4 Once browned all over, stir in the dried herbs. Add the red wine and deglaze the pan, stirring and scraping the base to release any stuck-on food.

5 Let the wine reduce by about two-thirds before stirring in the stock and chopped tomatoes. Stir well to combine.

6 Bring the sauce to a steady simmer. Cook over a low heat for 45-50 minutes until thickened, stirring regularly to stop it from catching on the base of the pan.

7 Season to taste with salt and pepper. Set aside to cool.

8 For the béchamel: Melt the butter in a saucepan set over a moderate heat. Sprinkle over the flour mix and whisk well to form a roux. Cook until pale golden, about 2-3 minutes.

9 Whisk in the milk in a slow, steady stream until incorporated. Bring to a simmer and cook until slightly thickened, whisking constantly, about 6-8 minutes.

10 Remove from the heat and whisk in the cayenne, if using, then the egg yolks, one by one. Season to taste with plenty of salt and pepper.

11 To assemble: Preheat the oven to 190°C/Gas Mark 5.

12 Spoon a little of the béchamel onto the base of a large baking dish. Arrange the lasagne sheets on top, breaking to size if needed, and spoon over about half of the meat sauce.

13 Top with a thin layer of béchamel, then more lasagne sheets, then the remaining meat sauce. Top with a layer of lasagne sheets and cover with the remaining béchamel.

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, packed as always with 101 seasonal recipes and tonnes of news, features and latest products to get your teeth into. And the best thing about October is it's the beginning of autumn and the best thing about autumn is the cooking – comfort cooking to be precise. We have a delicious section of hearty, warming recipes to begin this march towards winter. We taste test a few comfort food offerings, which means you can skip out the prep in the kitchen, but still attain that autumnal glow on your plate. Also this issue, we learn how to keep up your winter health, visit some families dealing with coeliac disease, champion Halloween and bust some of those myths about eating gluten-free. Enjoy!