Tender pasta tubes stuffed with a rich pork and beef ragù, layered over a basil tomato sauce and baked under a creamy Parmesan crust.
Standard lasagne sheets and breadcrumbs contain gluten. Use certified GF lasagne sheets and GF breadcrumbs, and check your beef stock label.
Pay close attention when rolling the lasagne sheets. Make sure the grain of the pasta runs along the width of the tube rather than the length — rolling against the grain will cause the sheets to split during baking. Fontina can be hard to find; Edam makes a brilliant swap and melts beautifully.
Gluten-free lasagne sheets lack wheat elasticity and will snap if rolled cold. Soften in hot water until just pliable, lay flat, and wrap around the filling once until it overlaps. Lay seam-side down tightly against each other in the dish.