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Free-From Lasagne

Just as good as the real thing, this lasagne uses gluten-free pasta and a dairy-free white sauce.

Serves 4 Total Time 2 hours


Get the ingredients here.

  • 250g gluten-free pasta sheets
  • 3 tbsp extra virgin olive oil, plus an extra 3 tbsp for the white sauce
  • 1 onion, finely chopped
  • 4 bay leaves
  • 2 cloves garlic, crushed
  • 3 celery stalks, finely chopped
  • 400g veal or beef mince
  • 2 tbsp sundried tomato paste
  • 200g tomato purée (double concentrate)
  • 1 Knorr Beef Stock Pot
  • 2 tbsp gluten-free plain flour (we used Doves Farm)
  • 800ml unsweetened almond milk
  • 1/4 tsp nutmeg
  • 5 tbsp nutritional yeast flakes


  1. First, make the bolognese sauce. Put the olive oil, onion and bay leaves into a large sauté pan over a low heat for 5 mins, with the lid on.  
  2. Now add the garlic, celery, carrots and parsley, pop the lid on and cook on low for 6 mins.
  3. Add the veal or beef mince, season and cook on a high heat for 5 mins – keep the mince moving to break it up so it browns all over.
  4. Next, add the sundried tomato paste, purée and beef stock pot. Mix well and add 800ml of water, bringing to the boil. Reduce to a gentle simmer and cook with the lid on for 1 hour.
  5. While the bolognese cooks, make the white sauce. In a large heavy-bottomed pan, add the olive oil and flour on a medium heat. Stir until it starts to bubble. Cook for 2 mins, stirring constantly, and then add in the milk a little at a time – whisk to stop lumps forming. Once all the milk has been added, keep stirring until you have a thick sauce (about 3 mins), then season and add the nutmeg and yeast flakes. Adjust to taste. Pop a lid on and set aside.
  6. Next, preheat oven to 200°C/180°C fan/Gas 6 and parboil the lasagne sheets. Bring a large, non-stick frying pan of water to the boil, adding in some olive oil to stop the sheets sticking. Place 4-6 sheets in the boiling water at a time, and cook for 2 mins. Carefully remove to a clean tea towel and repeat until all the sheets are cooked.
  7. When the bolognese is done, take an oven dish (around 20 x 26cm) and spoon a layer into the bottom so it covers the surface. Now add a layer of lasagne sheets (you may need to cut some sheets to fit snugly), followed by enough of the white sauce to cover the sheets in a thin layer.
  8. Repeat to make four layers of pasta. On the final layer, finish off with all the remaining white sauce.
  9. Cover with foil and bake in the oven for 30 mins until bubbling, removing the foil for the last 5 mins.
  10. Serve right away with a fresh green salad.

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