Allergy-friendly beef lasagne

One that everyone can enjoy.

  • 1 hr 10 mins cooking
  • Serves 6
  • Print
This delicious beef lasagne is gluten-free, wheat-free, yeast-free, dairy-free, egg-free and nut-free so no-one has to miss out on the traditional dish.
Looking for more beef lasagne recipes?


Beef lasagne
  • 2 teaspoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 1 trimmed celery stalk (100g), chopped finely
  • 1 small zucchini (90g), chopped finely
  • 1 small carrot (70g), chopped finely
  • 2 clove garlic, crushed
  • 600 gram beef mince
  • 810 gram can crushed tomatoes
  • 1/2 cup (140g) tomato paste
  • 1 1/2 cup (375ml) water
  • 1 cup (250ml) gluten-free soy milk
  • 2 cloves
  • 1 bay leaf
  • 2 tablespoon dairy-free spread
  • 2 tablespoon (corn) cornflour
  • 100 gram chive-flavoured soy cheese, chopped coarsely
  • 16 x 17cm rice paper squares
  • 1 tablespoon finely chopped fresh chives


Beef lasagne
  • 1
    Heat oil in large frying pan; cook onion, celery, zucchini, carrot and garlic, stirring, until onion is soft. Add beef; cook, stirring, until changed in colour. Add undrained tomatoes and paste; cook, stirring, about 10 minutes or until sauce thickens slightly
  • 2
    Meanwhile, to make white sauce, combine the water, milk, cloves and bay leaf in medium saucepan; bring to the boil. Strain milk mixture into large heatproof jug; discard solids. Melt spread in same saucepan; add cornflour, cook, stirring 1 minute. Gradually add hot milk mixture, stirring constantly, until mixture boils and thickens. Stir in cheese.
  • 3
    Preheat oven to 180°C (160°C fan-forced). Oil deep 10-cup capacity rectangular ovenproof dish
  • 4
    Dip 8 rice paper squares, one at a time, into bowl of warm water until soft; place on board covered with tea towel. Spread 1½ cups beef mixture over base of dish; top with softened rice paper sheets. Top with half of the remaining beef mixture and half of the white sauce
  • 5
    Soften the remaining rice paper, place on top of beef mixture top with remaining beef mixture and white sauce
  • 6
    Bake lasagne, uncovered about 50 minutes or until browned lightly. Stand 10 minutes, sprinkle with chives before serving.


If you do not have an intolerance to milk products you can substitute the soy milk and water in the white sauce recipe for 2½ cups (625ml) whole cow's milk. Storage: Lasagne can be stored in the refrigerator overnight or freezer for up to 3 months.

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