20 basil leaves, roughly torn, plus extra to serve
250g pack gluten free lasagne (check pack for cooking instructions)
For the white sauce
400ml lactose free milk
200 lactose free cream
50g each lactose free butter and gluten free plain flour
generous grating fresh nutmeg
50g grated parmesan
400g grated cheddar
Serves - 4
Fry the oregano and bacon and fry for 5 mins, stirring frequently. Tip in the tomatoes, puree, sugar, then season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
Meanwhile, make the white sauce. Pour the lactose free milk and lactose free cream into a pan and tip in the lactose free butter and gluten free flour.
Whisk continuously over a moderate heat to incorporate the gluten free flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.
Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the gluten free lasagne sheets.
Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheeses and an extra grating of nutmeg.
Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.