Gluten-Free Lasagna is a delicious meal that can be enjoyed by anyone who dabbles in gluten-free living. Whether you are looking for an easy and healthy recipe or something more challenging, this dish will have you feeling satisfied. 

Gluten-Free Lasagne

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Course Beef, Main Dishes, Rice, Pasta & Pizza, ThermoCook Recipes



  • 500 g beef mince meat
  • 200 g passata
  • 1 brown onion, quartered
  • 1 large garlic clove
  • 1 carrot, cut in chunk
  • 2 celery stalks, cut in chunks
  • 1 tbsp dried mixed herbs
  • 250 g tomato paste
  • 1 tsp ground black pepper to taste
  • 1 tsp vegetable stock powder
  • 200 g liquid chicken stock
  • 500 g milk
  • 40 g butter
  • 40 g gluten free flour
  • 1 tsp white pepper
  • 1 tsp chicken stock powder
  • 1 tbsp Worcestershire sauce
  • 1 large eggplant, peeled and sliced longways 3mm thick
  • 0.25 butternut pumpkin cut into 3mm slices
  • 4 large spinach leaves, stems removed and sliced into thick ribbons
  • 40 g parmesan cheese, grated
  • 80 g tasty cheese, grated



  • Place celery, carrot, onion, and garlic into TC ProM2.0 bowl and chop for 6 seconds, speed 7. Scrape downsides.
  • Add 500g beef mince, 200g liquid chicken stock,200g passata, 250g tomato paste, 1 tsp dried herbs, tsp vegetable stock powder, and season with pepper. Cook for 25 minutes, 100C, reverse speed 1. Check after 15 minutes, add more liquid if too thick.
  • Arrange the eggplant, pumpkin, and meat in layers in your greased baking dish ie: a small amount of meat sauce, a layer of eggplant, a small amount of meat sauce, a layer of pumpkin and so on. Finish with meat sauce and evenly distribute spinach on top. Clean and dry bowl.
  • To make the bechamel sauce, place 40g butter into the TC bowl and melt for 1 minute, 100C, speed 1.
  • Add 40g gluten-free flour and 1 tsp powdered chicken stock and stir for 30 seconds, speed 1.
  • Add tsp white pepper, 1 tbsp Worcestershire sauce, and 500g milk. Cook for 6 minutes, 90C, speed 4.
  • Pour evenly over the spinach then sprinkle with parmesan and tasty cheese. Bake in preheated oven for 180C for 40 minutes until golden brown.
  • Serve with a side salad.
Keyword beef mince meat, chicken stock powder, eggplant, Gluten-Free Lasagne, homemade, parmesan, pumpkin, spinach, thermocook, thermocook recipe, Worcestershire sauce
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