Open Lasagne Bolognese with Buffalo Mozzarella, gluten-free
- 2 days ago
- 4 min read
This Open Lasagne Bolognese with Buffalo Mozzarella is a delicious way to enjoy the comfort of lasagne without assembling and baking a traditional tray. Fresh gluten-free lasagne sheets are layered directly onto the plate with a rich beef Bolognese, creamy buffalo mozzarella and crispy Parmesan breadcrumbs. It’s generous, comforting and family-friendly, but the open-style presentation makes it feel a little more special.
Watch How to Make Open Lasagne
Tips for the Best Open Lasagne
Don't make the Bolognese too wet. You want it thick enough to sit between the pasta layers without running across the plate.
Cook the lasagne sheets in batches. Fresh sheets can stick together easily, so cook only a few at a time and transfer them to lightly oiled baking paper or directly onto plates.
Serve it straight after assembling. The contrast between the warm pasta and Bolognese, creamy mozzarella, and crisp breadcrumbs is what makes this dish so good.
Three Steps to the Perfect Open Lasagne
1. Layer the Bolognese
Start with a spoonful of rich, glossy Bolognese, then add your first gluten-free lasagne sheet and repeat the Bolognese.
2. Add the Creamy + Crispy
Top with torn buffalo mozzarella and a generous spoonful of the crispy Parmesan breadcrumbs.
3. Stack and Finish
Repeat the layers once more, or add a third sheet for a more generous serve. Finish with extra-virgin olive oil, and fresh basil.
Serve It Family-Style!
With the Bolognese cooked and the Parmesan breadcrumbs toasted, all that’s left is the fun part. Set everything out in the centre of the table and let everyone build their own:
Gluten-free lasagne sheets – cooked until tender and ready to layer
Rich Bolognese – warm, glossy and generous
Buffalo mozzarella – torn into creamy pieces
Crispy Parmesan breadcrumbs – for that golden, savoury crunch
Fresh basil – to finish
Then everyone can simply layer, stack and eat exactly the way they like it.
Open Lasagne Bolognese with Buffalo Mozzarella, gluten-free
Serves 4–6 | Prep 20 minutes | Cook 1 hour
INGREDIENTS
Lasagne:
12 fresh lasagne sheets(2 per person, or 3 for a more generous serving;
I used Latina Fresh Gluten Free Lasagne Sheets)
3 x 125 g buffalo mozzarella, drained and torn(optional: use burrata instead)
Extra virgin olive oil, for drizzling
Fresh basil leaves, to serve
Bolognese Sauce:
800 g beef mince
2 tablespoons olive oil
1 tablespoon butter
1 large brown onion, finely chopped
4 large garlic cloves, finely chopped
1 cinnamon stick
2 teaspoons Italian herbs
Sea salt and generous cracked black pepper
3 heaped tablespoons tomato paste
3 large tomatoes, grated (or 400g canned crushed tomatoes)
1 cup beef stock, plus a splash more if needed
Parmesan Breadcrumbs:
½ cup gluten-free breadcrumbs
½ cup finely grated Parmesan
10 large basil leaves, finely chopped
Sea salt and cracked black pepper
3 teaspoons extra virgin olive oil
INSTRUCTIONS
Cook the beef
Heat the olive oil and butter in a large heavy-based pot over high heat. Add the beef mince, breaking it up well with a wooden spoon. Cook for 8–10 minutes, allowing any liquid released from the meat to evaporate and the beef to begin to caramelise. Add the onion and garlic and cook for a further 2 minutes, or until softened then stir through the tomato paste.
Build the sauce
Add the grated tomatoes and cinnamon stick, Italian herbs and season generously with sea salt and cracked black pepper. Pour in 1 cup beef stock and stir to combine. Bring to the boil, then reduce the heat to low, cover and simmer for 20 minutes. Stir, cover again and cook for a further 20 minutes. Add only a splash of extra beef stock if the sauce becomes too dry. The Bolognese should be rich, glossy and spoonable, not watery. Remove the cinnamon stick and set aside.
Make the Parmesan breadcrumbs
Add extra virgin olive oil and breadcrumbs to a frying pan over medium heat. Season with salt and pepper and cook for a couple of minutes, stirring regularly. Use the back of a spoon to press and break up any clumps as the breadcrumbs toast. Once golden and crisp, remove from the heat and allow to cool slightly. Stir through the Parmesan and finely chopped basil, then set aside.
Cook the lasagne sheets
Bring a large pot of salted water to the boil and add 1 teaspoon olive oil. Add the fresh lasagne sheets a few at a time and reduce to a gentle simmer. Cook for 2–3 minutes, or until soft and pliable. Carefully lift the sheets from the water and lay them on lightly oiled baking paper so they do not stick together.
Assemble the open lasagne
Spoon a little Bolognese onto each serving plate and top with a lasagne sheet. Add more Bolognese, some torn buffalo mozzarella pieces and a heaped tablespoon of Parmesan breadcrumbs.
Add the second layer
Top with another lasagne sheet, followed by more Bolognese, buffalo mozzarella and Parmesan breadcrumbs.
Finish and serve
For a more generous serving, add a third lasagne sheet and repeat the layering. Finish with a drizzle of extra virgin olive oil and fresh basil leaves.
Have you tried this recipe?
Share it with me at @createcookshare on
Margaret Pahos @CreateCookShare
Comments