Asian Lasagne

A great gluten-free alternative to using pasta sheets. Looks ugly, but tastes hella good.




3 large sheets of 卷粉(Juan Fen) , that can be cut up to a total of 6 layers that fit your pan

250 gm grated cheddar cheese

2 tbs of dry sprinkle parmesan cheese

1 chilli, chopped

1 red capsicum (red bell pepper), chopped

1 tomato, chopped

¾ of an onion, diced

500 gm Beef Mince

1 large clove of garlic, chopped

1 large carrot, diced into small pieces

2 large shitake mushrooms, cut into small pieces

1 tsp Italian herbs

Bechamel Sauce (adapted from

60g chopped butter

1/3 cup plain flour

4 ½ cups milk

75g cheddar cheese, finely grated

½ tsp salt

Pinch of ground nutmeg

***Makes 4 servings.***


  1. Brown beef mince, garlic and onion together with a little cooking oil and pinch of salt (in a wok or pan).
  2. Add chopped shitake mushrooms and Italian herbs to the mixture.
  3. Cook until fragrant and beef mince is just done.
  4. Set aside to cool. (Also can be prepared the day before and just thrown into the pan to warm up when ready to make the lasagne.)
  5. Using the same wok or pan, add a small amount of cooking oil, and brown the diced onion.
  6. Add in capsicum, tomato and chilli. Cook until fragrant and the tomato has lost some of its moisture. Around 5 minutes.
  7. Mix into the beef mince mixture, ensure both mixtures are incorporated.
  8. Make béchamel sauce (white sauce) by heating milk over a medium heat and melting the butter in it. Make sure you constantly whisk the milk as you make this to stop it from burning.
  9. Stir in flour slowly, a little at a time. You will notice that it thickens.
  10. Add cheese, salt and nutmeg whilst stirring.
  11. Remove from heat once everything has incorporated.
  12. Line oven pan with foil (or not, up to you!)
  13. Start with the 卷粉 Juan Fen on the bottom, Layer in the following order: 卷粉Juanfen, Meat mixture, layer of cheddar cheese, sprinkle Italian herbs.
  14. Repeat layers until ingredients run out. The top layer should be 卷粉 Juan Fen

    The top layer is 卷粉 Juan Fen
  15. Top with shredded cheese, parmesan cheese and Italian herbs.
  16. Bake in oven at 180C for 30 minutes, or until top is brown and crispy.

Use a scoop or label to serve. Enjoy with garlic bread and/or salad.