• Preheat Oven 200°C (fan).

Making the Tomato Beef Sauce

• On the hob at high heat, add 1 teaspoon olive oil to the pan and wait for it to heat up.
• Whilst waiting for the olive oil to heat up, finely chop the white onion, red peppers and carrots.
• Add the finely chopped white onion to the hot olive oil in the pan.
• Once the onions are crispy and a lovely light brown colour, add in the finely chopped red peppers and finely chopped carrots.
• Add in a couple of leaves of fresh basil.
• Add in the 500g of beef mince, and wait for it to reach a lovely brown colour.
• Only once the beef mince is a lovely brown colour, add in 2 tablespoons of oregano, 2 tablespoons of parsley, 50g of tomato puree and 1 tablespoon of gluten free beef stock granules.
• Then, add 4 cans of chopped tomatoes to the cooked beef mix, it doesn’t matter if there is a bit too much liquid, as this will help to cook the lasagne sheets.
• Then add 20g of Parmesan cheese to the tomato/beef sauce.

Next, we move onto making the alternative white sauce

• To make white sauce mix ricotta, 20g of Parmesan, oregano and finely chopped fresh basil leaves (I used 6) in a separate bowl.

Now, we move onto the assembly of the lasagne

• Add a tiny amount of tomato/beef sauce at first (not a lot) to the bottom of the oven dish to prevent the lasagne sheets from sticking to the bottom of the dish.
• Next, load the alternative ricotta white sauce onto 2 lasagne sheets (2 lasagne sheets per layer).
• Then add sliced fresh cherry tomatoes (I used 8).
• Then add 4 slices of mozzarella (use 1 whole mozzarella ball throughout the assembly and leave one whole mozzarella ball for the end).
• Then add a sprinkle of Parmesan (make sure to leave majority of the Parmesan for the end).
• Following this, add a good amount of tomato/ beef sauce.
• Then repeat the above steps 3 more times.
• On the final stage and on the last/top final 2 lasagne sheets, add the remaining ricotta/white sauce (try to make this the thickest layer of this). Then cut up one whole mozzarella ball and spread this across the top layer, and finally use the majority of the Parmesan on top of the lasagne.
• Add the greatest amount of Parmesan, ricotta mix and mozzarella on the top/final lasagne sheet, so bear this in mind when forming your earlier layers.
• Final touches: add a handful of oregano on top, basil as well, and if you wanted to add some tomato slices or cherry tomato slices.

Cooking

• Pop in the oven for an hour with tin foil to stop the cheese from burning, whilst the gluten free sheets cool.
• Take the tin foil off for the last 15 minutes to really let the cheese crisp up.
• Voila, eat!