Do you love lasagna as much as we do? Imagine how the fragrant cheese spills over the edge of the lasagna dish and the juicy filling melts in your mouth.
You will love this gluten-free lasagna recipe, it is incredibly delicious!
For the recipe you need the following ingredients:
130g grated Parmesan
For the bolognese sauce :
200g carrots200g celeriac
1 onion (approx. 60g)
1 clove of garlic
3-4 zucchini as an alternative for lasagna pasta sheets
50g olive oil
500g minced beef
150g red wine (alternatively water)
1 can of diced tomatoes or passata
100g tomato paste
2 tsp salt
1 1/4 tsp black pepper, ground
1 tsp sugar (optional),
1 tsp basil, dried
2 bay leaves
For the béchamel sauce :
650g milk
50g butter
60 g gluten-free flour mix ,
1/2 tsp salt
2 pinches of pepper
2 pinches nutmeg
Some butter for rubbing the baking pan.
Preparation:
Bolognese sauce :
Grate Parmesan or use grated Parmesan.
Cut all the ingredients for the sauce into small pieces. First lightly fry the onion, add the vegetables and fry them. Then add the ground beef and fry.
Deglaze with wine (alternatively water). Add chopped tomatoes, tomato paste and spices and simmer to taste.
But at least 30 minutes. Stir occasionally.
Meanwhile, cut the courgettes into long, narrow slices and fry them one by one until they are lightly brown. Place the finished zucchini slices on a plate lined with paper towels.
Then prepare the béchamel sauce.
Béchamel:
Preheat the oven to 200 degrees.
Slowly bring the milk and bay leaves to a boil in a saucepan. Then take it down.
Melt butter in another saucepan. Sprinkle in the flour and sauté over a low heat for 1-2 minutes, stirring well. The flour must not brown. Take the pot off the fire.
Gradually add milk to the roux, whisking continuously to avoid lumps forming. Bring to a slow boil and continue to cook, stirring constantly, until the sauce thickens.
Let cook for 2 - 3 minutes on the lowest heat, season with nutmeg and spices.
Prepare the Lasagna:
Spread some Bolognese in a buttered, ovenproof dish, place a layer of zucchini slices on top, cover with Bolognese again and then a layer of béchamel and some cheese.
Then another layer of zucchini, bolognese, béchamel and parmesan. Fill the shape layer by layer.
The last layer should be the béchamel sauce. Sprinkle with cheese and possibly put knobs of butter on top.
Bake the lasagne in a hot oven at 200 °C for approx. 30 - 40 minutes until the crust is golden brown.
Feel free to let the lasagne rest for 5-10 minutes before slicing it.
The lasagna can also be prepared the day before and stored in the fridge or freezer. Then simply bake in the oven and enjoy.
Bon appetit.