IBS GIRL · GLUTEN-FREE RECIPES

Gluten-Free Walnut Lasagne

A delicious homemade walnut lasagne with creamy cheese, chopped walnuts and gluten-free lasagne sheets.

Ingredients

• 300g gluten-free lasagne sheets
• 200g mozzarella
• 150g Emmental
• 150g Parmesan, cut into small cubes
• 50g Parmesan, grated
• 500ml béchamel sauce, made with gluten-free flour
• 100g walnuts, chopped
• 1 clove garlic, finely chopped
• 30g butter
• Salt and pepper

Method

1. Melt the butter in a frying pan. Add the chopped walnuts and garlic, season with salt and pepper, then stir in a little of the grated Parmesan. Cook gently for a minute or two, stirring well, then set aside.
2. Make the béchamel sauce using gluten-free flour, butter and milk.
3. Cut the mozzarella, Emmental and 150g Parmesan into small cubes and mix them together. Keep the 50g grated Parmesan separate for the walnut mixture and topping.
4. Spread a little béchamel sauce over the bottom of an ovenproof dish.
5. Add a layer of gluten-free lasagne sheets. Spoon over some more béchamel sauce, then add some of the walnut mixture and a layer of the mixed cheese cubes.
6. Add another layer of lasagne sheets and repeat with the sauce, walnuts and cheese.
7. Finish with a final layer of lasagne sheets.
8. If you have any cheese cubes left, stir them into the remaining béchamel sauce and gently heat until the cheese has melted.
9. Pour the remaining sauce over the top of the lasagne. Add the last of the walnuts and sprinkle over the remaining grated Parmesan.
10. Preheat the oven to 200°C (180°C fan / Gas Mark 6). Bake for around 30 minutes, until golden, bubbling and piping hot.

Freezing

This lasagne freezes well. Let it cool completely before freezing. Defrost it thoroughly before reheating in the oven until piping hot all the way through.