Easy Gluten-free Lasagne

Name: Easy Gluten-Free Lasagna
Prep time: 35 min
Cook time: 30 h
Total time: 30 h 35 min
Yield: 10
Cuisine: Italian
Ingredients: 1kg Aussie organic grass-fed and grass-finished beef mince; 4 tbsp Chief Organic Beef Liver Powder or 4 serves of Chief Organic Liver Capsules; 700g Organic tomato passata; 1 tbsp organic tallow; 1 red onion, finely diced; 2 cloves garlic, minced; 2 cups organic mozzarella cheese, grated; 375g smooth ricotta cheese; 200g organic cottage cheese; 1 cup fresh basil, finely chopped (+ 1 handful fresh basil leaves to garnish); ½ cup pine nuts (+ extra to garnish); 1 tsp Mingle Garlic & Herb Seasoning; Salt and pepper to season

Updated on April 09, 2026 • Time to read: 1 minute

By Laura Saunders

Easy Gluten-free Lasagne - Chief Nutrition

ItalianDinner

Easy Gluten-Free Lasagna

Author Laura Saunders

Servings

Prep Time

35 minutes

Cook Time

30 hours

Introducing one of our family favourite weeknight dinners – Easy Gluten-Free Lasagne featuring our Chief Organic Liver Powder! This is the perfect dinner for a busy weeknights when you want something comforting, yet nutritious. This lasagne is packed with rich flavours, high-quality protein, and a nutritious boost thanks to the liver powder. Adding just a scoop of this superfood into the sauce brings essential vitamins like B12 and iron without compromising on taste, making it ideal for anyone looking to sneak a little extra health into their favorite comfort food. Get ready for layers of deliciousness that are not only gluten-free but also deliciously nutritious!

Ingredients

For beef mixture

1kg Aussie organic grass-fed and grass-finished beef mince
4 tbsp Chief Organic Beef Liver Powder or 4 serves of Chief Organic Liver Capsules
700g Organic tomato passata
1 tbsp organic tallow
1 red onion, finely diced
2 cloves garlic, minced

For cheese mixture

2 cups organic mozzarella cheese, grated
375g smooth ricotta cheese
200g organic cottage cheese
1 cup fresh basil, finely chopped (+ 1 handful fresh basil leaves to garnish)
½ cup pine nuts (+ extra to garnish)
1 tsp Mingle Garlic & Herb Seasoning
Salt and pepper to season

Directions

Preheat oven to 180°C fan-forced and lightly grease a large baking dish with olive oil (we like to use our hands to coat the baking dish).
Heat the tallow in a deep saucepan. Add the diced onion and garlic, and cook until soft and translucent.
Add the beef mince, breaking the clumps apart with a wooden spoon, and cook until browned. Stir through the tomato passata, Chief Organic Beef Liver Powder, and season with salt and pepper.
Place ricotta, cottage cheese, chopped basil, 1 cup mozzarella cheese, salt and pepper into a mixing bowl, using a spoon to combine. Set to the side.
Spoon ½ cup of the meat mixture into the bottom of the prepared dish and layer with the lasagne sheets (we like to dip each lasagne sheet in the sauce before placing into the dish (it ensures the pasta cooks through) and sprinkle of ¼ of the remaining mozzarella cheese over the top. Repeat with the meat, lasagne sheets and mozzarella until you have 4 layers.
Dollop the cheese mixture on top of the last layer and sprinkle with remaining pine nuts mozerella cheese. Bake in the oven for 30 minutes or until cooked through.
Allow to stand for 5 minutes before serving.

0 comments