serves / makes 4-6 people
60 prep time
60 mins cooking time


Right after I was diagnosed I tried making a gluten and dairy free lasagne, and the result was’t the best. I used these mini gluten free lasagne sheets that tasted like wet rice paper once cooked and my white sauce was lumpy. It was not a pleasant experience.

With a lot more ‘freefrom’ cooking experience and a packet of Marks and Spencer’s Made without Wheat lasagne sheets I felt the time was right to try it out again. Thankfully I was pleased with the result and have a recipe I’m happy to share with you.

I only had some Violife dairy free cheddar style slices so that is why my cheese topping doesn’t look grated in the pictures. I also added some minced garlic and parsley to some dairy free spread which I used to make a ‘dairy free garlic butter’ for my gluten free baguette.

For the vegetarians among you I’ll have a go sometime soon at making a vegetarian lasagne.




  • 500g lean steak mince
  • 1 large onion, diced
  • 1 large carrot, grated
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon parsely
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 2 x 400g tin of chopped tomatoes
  • 1 tablespoon tomtoe puree
  • 400ml gluten and dairy free beef stock
  • 6 gluten free lasagne sheets
  • 500ml dairy free milk
  • 2 teaspoons dairy free spread
  • 2 tablespoons gluten free plain flour
  • pinch of nutmeg
  • salt and pepper for seasoning
  • 2 tablespoons dairy free cheddar style cheese or 4 dairy free cheese slices

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  1. In a large pan heat a drizzle of olive oil over a medium heat
  2. Add in the carrot, onion and garlic and cook for about 5 minutes
  3. Add in the mince and cook until browned about 5 -10 minutes
  4. Mix in the tomato puree
  5. Pour in the chopped tomatoes and beef stock
  6. Season with salt and pepper
  7. Add in the basil, oregano, marjoram, parsley and sugar
  8. Simmer for about 15 minutes or until the sauce has thickened
  9. Preheat the oven to 180 oC
  10. Make up the white sauce by melting the dairy free spread in a small pan
  11. Stir in the gluten free flour and then gradually add the milk continually stirring
  12. Bring to the boil and then simmer for 2 minutes, still stirring
  13. Season with salt and pepper and add a pinch of nutmeg
  14. Place alternate layers of bolognese, white sauce and gluten free lasagne sheets into a family sized casserole dish
  15. Top with the dairy free cheese
  16. Bake in the centre of the oven for 35 minutes

Gluten and Dairy Free Lasagne

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