Gluten Free Lasagna Bolognese

- Melt the butter or grass-fed ghee in a pan. Add the chickpea flouer and stir well about 2 min.
- Add the rest of ingredients together and stir until it thickens.
- Set aside to cool off

- Warm up the olive oil and add the vegetables
- Add the onion and rest of vegetables and cook until it's getting a nice golden color
- Add the ground beef. Cook until the beef change it's color.
- Optional add red wine and cook about 10 min until the wine evaporates
- Add the cut ripe tomatoes stir and bring to boil
- Cook everything for about 30 min.
- Add the condiments and taste. if needed add more salt and pepper.

- warm oven to 450 f (220c)
- Grease the baking pan with a little bit of olive oil.
- Arrange the Lasagna sheets closely together and pour 1/3 of the beef on top
- Add a little bit of the Bechamel
- Do the same twice more
- On the last layer put the mushroom and 1/4 of the parmesan and mozzarella.
- Put a layer of lasagna sheets and cover with the Bechamel. Add the rest of the cheese
- Wrap with aluminum foil paper and bake for 30min
- After 30 min, remove the foil paper and cook for another 15 min.
- it's recommended to cool it overnight and then warm the Lasagna and serve