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Gluten Free Lasagna Bolognese

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Ingredients

Adjust Servings:
~9 sheets lasagna pasta sheets
~5 oz (150g) Shredded Mozzarella
Hand full Mushrooms
~3.5 oz (100g) Modified Bechamel Sauce Parmigiano-Reggiano
Modified Bechamel Sauce
1.4 oz (40g) Butter
2.5 TBSP Chickpea Flour
~1/2 Cup Organic Goat Milk Yogurt
Himalayan Pink Salt
Freshly Ground Pepper
pinch Bolognese Ground Nutmeg
Bolognese
3 TBSP Extra-Virgin Olive Oil
3.5 oz (100g) Onions
3.5 oz (100g) Celery
3.5 oz (100g) Carrots
17 oz (500g) Ground Beef
1/4-1/2 Cup Optional Red Wine
250 ML Tomato paste
3 Ripe Tomatoes
1 TBSP Red Paprika
Dried Oregano
Atlantic Sea Salt
Freshly Ground Pepper

Nutritional information

1279
Calories
43g
Fat
14.9g
Saturated Fat
245mg
Cholesterol
611mg
Sodium
135.2g
Carbohydrate
9.9g
Fiber
17g
Sugars
85.2g
Protein
50mcg
Vitamin D
165mg
Calcium
38mg
Iron
2185mg
Potassium

Gluten Free Lasagna Bolognese

This is a wonderful gluten-free recipe for lasagna bolognese

  • 75 minutes
  • Serves 3
  • Medium

Ingredients

  • Modified Bechamel Sauce

  • Bolognese

Directions

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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.

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Steps

1
Done

Make the Bechamel:

- 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

2
Done

Make the Bolognese ragout

- 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.

3
Done

Prepare the Lasagna

- 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

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