Comfort Food – Easy GF Lasagna

We’re back again in my little corner of the Internet!

Two posts in one day?! Shocking i know – but I found my easy lasagna recipe, so thought i’d share it with you as we’re all stuck inside (but safe inside) for a while!

I think a few of my posts are going to end up being food related as I don’t really have anything to do at the moment other than cook.. or watch Netflix?!

And the best part of this is, you can make it whenever during the day and just heat it up later on… Kind of means you can justify cooking it in PJ’s without thinking you’re secretly judging yourself too.. So anyway..


  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely sliced
  • 2 Bell Peppers
  • 250g beef mince
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 200ml beef stock
  • 9-12 lasagne sheets (depending on the size of your baking dish)
  • 50g Parmesan, grated
  • 150g pack mozzarella, shredded

For the white sauce

  • 50g butter
  • 50g plain flour
  • 550ml semi-skimmed milk
  • 50g Paramesan


  1. Cook the pasta sheets for 2 minutes each and place to the side.
  2. In a large pan, heat the olive oil over a low heat. Fry the onion, peppers and garlic for 5 mins, or until softened. Add the mince and fry on a medium heat until golden. Stir in the tomato purée and chopped tomatoes and simmer for 15 mins, or until the liquid has reduced. Season with salt and pepper.




  3. Whilst that simmers, make the white sauce. Melt the butter in a small saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 mins. Remove from the heat and gradually whisk in the milk and parmesan until you have a loose sauce. Season. Return to a gentle heat and whisk constantly until the sauce thickens.
  4. Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta sheets, then the white sauce. Repeat twice / 3 times.



  5. Top with the Parmesan and mozzarella.


  6. Then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top.


  7. Serve and enjoy! 


It’s super easy and even better the next day as a left over!
It’s a pretty cheap dish to make too and can easily feed a lot of people so its win, win!

B x 

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Food | Travel UK Based Coeliac | Gluten Free Life Graves Disease IBS & ED Recovery I Hate Mushrooms.

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