The Ultimate Lasagne (Gluten-free)

We’ve created the ultimate lasagne. The trick is using good quality meats, herbs and a splash of red wine, then cooking it slowly to bring out the flavours. (Pour yourself a glass while you make it.) Gluten free eaters can enjoy it too, with easy Diamond Gluten Free Lasagne Sheets that don’t need pre-cooking.

Serves: 6-8


For the Meat Sauce: 

1 tbsp Olivado Basil Infused Avocado Oil

300g Pure South Beef Mince

300g Ground Pork 

2 Garlic Cloves, crushed

1 Leek, finely chopped 

1 Carrot, peeled and finely diced 

1 tbsp Chantal Organics Tomato Paste

1 x 340g jar of Chantal Organics Tomato & Basil Pasta Sauce

½ cup Jacob’s Creek Barossa Signature Shiraz Vintage 2017

½ cup Beef Broth 

1 tsp Airborne Clover Multifloral Honey

2 tbsp Superb Herb Rosemary and Thyme,  finely chopped


For the Bechamel: 

150g Anchor Butter

4 ½ cups Anchor Milk

1 cup Gluten Free Flour 

1 ½ cup Mainland Parmesan, grated 

Pinch of Mrs Rogers Nutmeg 


12 sheets Diamond Gluten Free Lasagne

Salt & Pepper, to taste



  1. Heat oil in a large heavy-based saucepan over high heat. Add carrot & leek and cook for 10 minutes, stirring often. Add garlic and stir for 2 more minutes.
  2. Add pork and beef mince and cook for 5 minutes, stirring and breaking it up with a wooden spoon. Add tomato paste, pasta sauce, honey, red wine, broth, fresh rosemary and thyme, and simmer on low for 1 hour, stirring occasionally. Season to taste.
  3. Meanwhile make the bechamel sauce. Melt butter in a large saucepan over medium heat. Whisk in flour then cook while stirring for 2-3 minutes. Remove from heat and slowly add the milk, whisking until smooth. Return to heat and cook, stirring constantly, for 5 minutes or until thickened. Season to taste, add a pinch of nutmeg and half of the grated cheese.
  4. Preheat the oven to 180C. In a large ovenproof lasagne dish pour and spread 1 ½ cups of meat sauce. Top with 1 cup of bechamel and a layer of lasagne sheets. Repeat for 2 more layers, finishing with bechamel sauce. Sprinkle top with remaining grated cheeses and bake for 45 minutes, until cooked and golden. Serve hot.