Ingredients
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~9 sheets lasagna pasta sheets
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~5 oz (150g) Shredded Mozzarella
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Hand full Mushrooms
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~3.5 oz (100g) Parmigiano-Reggiano
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Modified Bechamel Sauce
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1.4 oz (40g) Butter
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2.5 TBSP Chickpea Flour
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~1/2 Cup Organic Goat Milk Yogurt
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Himalayan Pink Salt
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Freshly Ground Pepper
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pinch Ground Nutmeg
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Bolognese
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3 TBSP Extra-Virgin Olive Oil
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3.5 oz (100g) Onions
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3.5 oz (100g) Celery
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3.5 oz (100g) Carrots
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17 oz (500g) Ground Beef
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1/4-1/2 Cup Optional Red Wine
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250 ML Tomato paste
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3 Ripe Tomatoes
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1 TBSP Red Paprika
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Dried Oregano
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Atlantic Sea Salt
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Freshly Ground Pepper
Directions
I made this wonderful gluten-free lasagna bolognese for dinner and it tasted exactly the same as the regular lasagna. I found this lasagna sheets made by the Italian brand, Felicia bio, in the local health store and their products taste really wonderful and it is made from organic yellow lentils. Rest of the lasagna recipe is purely homemade.
Lasagna is basically a layered dish. We start with the lasagna pasta. On top of it, we had the Bechamel and Bolognese sauce and make 3 layers. On the top layer, I also added some mushrooms that gave it a wonderful taste and sprinkled parmesan Reggiano cheese on top.
Lasagna is not an easy 2 min dish but it’s well worth the effort.
Steps
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1
Done
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Make the Bechamel: - Melt the butter or grass-fed ghee in a pan. Add the chickpea flouer and stir well about 2 min. |
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2
Done
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Make the Bolognese ragout - Warm up the olive oil and add the vegetables |
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3
Done
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Prepare the Lasagna - warm oven to 450 f (220c)
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