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.