Perfect Pasta Bake

Tara Humphries,
This recipe is free from eggs, dairy, gluten and nuts.
If you are looking for something different to do with mince, or an easy alternative to lasagne, then look no further. This is a very tasty pasta that will have everyone coming back for more.

Serves 6-8
400g gluten-free penne pastaMince layer:
1Tbs olive oil
700g lean minced beef
½ small onion finely chopped
1 tsp cumin
1 Tbs coriander leaf
1 Tbs parsley
½ tsp turmeric
1 Tbs Worcestershire sauce

Tomato layer:
½ Tbs olive oil
4 large tomatoes
¼ onion finely chopped
½ cup tomato passata
1 heaped Tbs dried basil 

Béchamel sauce: 
40g dairy-free margarine
2 Tbs gluten free flour
1 cup soy or rice milk
100g soy cheese grated

Preheat oven to 180°C. Cook the pasta according to packet directions.

Mince layer:

Heat the oil in a large saucepan, brown the onion, and add the mince and brown it. Add the herbs, spices, and sauce and simmer for five minutes. Then set aside.

Tomato layer:

Chop the tomatoes into small chunks. Heat the oil in a small saucepan, add the basil, tomatoes and tomato passata, and stir. Simmer for two minutes, then set aside.

Béchamel sauce:

In a large saucepan, melt the dairy-free margarine. Add the flour and cook for one minute. Remove from heat and gradually add milk, stirring continually. Return to heat and stir until the mixture thickens.


Drain the pasta and pour it evenly into the bottom of a lasagne dish. Carefully spoon the tomato sauce evenly over the pasta. Next, spoon the mince over the top of the tomato sauce, and finish with the layer of béchamel sauce. Top with grated soy cheese.

Bake in a moderate oven for 30-35 minutes.

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