Gluten-Free Lasagne Using Vietnamese Springroll Wrappers

Gluten-free lasagna recipe uses Vietnamese springroll wrappers - they make good substitutes for pasta sheets.

Most recipes can be easily adapted to suit a gluten-free diet. Gluten-free flour mixes, often made of rice, buckwheat, tapioca, gram or potato flour, can be substituted for regular flour.

For this recipe I've used Vietnamese springroll wrappers, also known as rice paper pancakes, available in most supermarkets and Asian grocers. You could just as easily take the easy way out and buy ready-made gluten-free pasta sheets and the recipe will work just as well, but I like to experiment with unusual ingredients.

The springroll wrappers are very thin and extremely fragile so they require careful preparation, but the result is a deliciously moist lasagna with an unusual texture - a totally new twist on an old favourite.

Lasagna Photo by Bangin 4th July 2007

Accessed on Wikimedia 13.7.2013

Lasagna Photo by Bangin 4th July 2007

Accessed on Wikimedia 13.7.2013

Ingredients - Serves 4

Preparation time approximately 30 min - Total time 60 min

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

Springroll Wrappers

Method:

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.
Add the passata, tomatoes and dried herbs, season well, and cook on a gentle heat for approximately 15 minutes, stirring frequently.
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.
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.
Spray a medium-sized lasagna dish with spray oil and spoon half the mince into the bottom of the lasagna dish.
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.
Spread the remaining mince mix over the springroll wrappers and top with the rest of the yogurt mixture.
Sprinkle the grated cheese over the lasagna.
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.