My Gluten Free Lasagna Recipe (low FODMAP, dairy free)

INGREDIENTS

750 g

beef mince

courgettes (chopped into chunks)

garlic infused oil (if low FODMAP ensure the oil is clear without bits)

tins of chopped tomatoes (approx 400g tins)

2 tbsp

tomato purée

1 tsp

basil purée (or dried/fresh basil if you prefer)

1 tbsp

mixed herbs

dried chives

salt and pepper

50 g

butter (dairy free spread or lactose free butter if needed)

50 g

gluten free plain flour

750 g

milk (dairy free or lactose free milk if needed)

2 tsp

wholegrain mustard (optional)

75 g

cheddar cheese (grated (dairy free or lactose free cheese if needed))

salt and pepper

packet for gluten free lasanga sheets

100 g

cheese (grated (dairy free or lactose free cheese if needed))

fresh chives