• Prepare the meat sauce with enough time for it to fully cool. I like to make mine the night before.
• Preheat the oven to 180C/356F.

To make the bechamel:

• Weigh out your ingredients for the bechamel before you start. Grate the cheese yourself – store bought grated cheese contains fillers which prevent it from melting properly.
• Melt the butter in a large dutch oven or pot. Once melted, add the cornstarch and whisk to combine. Allow the mixture to cook off for a minute or two – it should melt into a paste like consistency.
• Add the milk and whisk to combine. Switch to a silicone spatula and stir intermittently for about 10-15 minutes. This will take less time if you add the higher amount of cornstarch, so keep an eye on it.
• The mixture is cooked once small bubbles appear all over the surface. If you dip your spatula into the sauce and run a finger along the back of the spoon, the line your finger left should remain. This bechamel is a little thinner than a regular bechamel to support the thirsty gluten free pasta. It will also thicken up once the cheese is added.
• When you are happy with the bechamel, take it off the heat and gradually stir in the freshly grated cheese. Doing this off the heat helps prevent the cheese (and thus the bechamel) from becoming stringy.
• Add the rest of the cheese, then stir in the seasoning and optional additions (nutmeg and lemon juice). Set aside.

To par boil the pasta sheets:

• Bring a medium pot of salted water to the boil. The pot should be large enough to fit your lasagne sheets in.
• Boil the lasagne sheets 6 at a time, watching them like a hawk. I like to add them in 10 second increments in the hope it prevents them from sticking. Use a fork to keep them moving and separated. How long they take to cook will depend on the brand and the ingredients used. I used San Remo sheets which took about 5 minutes to par/mostly boil.
• Once boiled, use a slotted spatula to scoop them out decisively. I found that using tongs meant a lot more breakage than necessary. Lay them on a large baking sheet to cool to a hand comfortable temperature. Repeat with the second lot of 6 lasagne sheets.

To assemble and bake:

• Place a thin layer of meat on the base of your baking dish, spread out to the edges. If your bolognese is thick it might be a little tricky, but sparse coverage is fine as it will 'melt' in the oven.
• Top this with 6 lasagne sheets, then add ½ the meat sauce on top of that. Because it is cooled and I like a thick bolognese, I prefer to use my hands to spread it out evenly. Do whatever you prefer.
• Carefully top the meat sauce with 1/3 – ½ the bechamel. Arrange the next batch of par cooked lasagne sheets evenly on top, then add the remaining meat sauce. Spread it out evenly before topping with the remainder of the bechamel. Move carefully to avoid disturbing the bolognese underneath – I like to use a ladle to spoon and gently spread the bolognese out.
• Place the lasagne on a large oven tray to catch any overflow. Bake the lasagne for 30-40 minutes or until it is bubbling and the edges are golden brown. Flip to grill/broiler mode at 200C/400F and bake for another 5 or so minutes (watching it closely) until the whole top is golden brown.
• I like to make lasagne the night before but you can make it whenever you like. I recommend allowing it to cool for 20-30 minutes before serving as molten cheese and meat can be tricky to slice.