Gluten-Free Lasagne Using Vietnamese Springroll Wrappers

• 400g lean minced beef
• 1 red pepper - remove seeds and cut into small pieces
• 1 courgette - cut into small cubes
• 1 medium onion - peeled and finely chopped
• 4 garlic cloves - remove skin and crush
• 400g tomatoes - remove skins and chop - alternatively buy a 400g can of ready-cooked chopped tomatoes
• 400g passata
• 2 tbs dried mixed herbs
• Salt and pepper to season
• 500g natural yogurt - I always buy the fat-free version
• 2 eggs, lightly beaten
• Pinch of freshly grated nutmeg
• Spray oil
• 4 Vietnamese rice paper pancakes, also known as springroll wrappers - if you prefer thicker layers double up on the rice paper pancakes
• 4 level tbsp Parmesan cheese - grated

1. Stir-fry the minced beef, red pepper, courgettes, onion and garlic on a high heat in a large non-stick frying pan for about 8 minutes.
2. Add the passata, tomatoes and dried herbs, season well, and cook on a gentle heat for approximately 15 minutes, stirring frequently.
3. Pre-heat the oven to 200 degrees C/Fan 180 degrees/Gas 6. In a separate bowl mix together the yogurt, eggs and nutmeg until smooth and creamy. Season well.
4. As soon as the meat and tomatoes are cooked prepare the springroll wrappers. Fill a wide but shallow dish with hand-hot water (not too hot or you'll burn your fingers). Put one wrapper at a time into the water and wait until it becomes soft and pliable - slide it onto a sheet of grease-proof paper.
5. Spray a medium-sized lasagna dish with spray oil and spoon half the mince into the bottom of the lasagna dish.
6. Cover with half of the yogurt mixture and top with half the springroll wrappers. I like to use them double to give thicker layers. Most wrappers are round so you can trim off the round edges if you prefer or just let them overlap.
7. Spread the remaining mince mix over the springroll wrappers and top with the rest of the yogurt mixture.
8. Sprinkle the grated cheese over the lasagna.
9. Bake for approximately 25 to 30 minutes or until the cheese is golden.

Serve immediately - this gluten-free lasagna goes well with a mixed salad.

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