Gluten-Free Lasagna Recipe

This gluten-free lasagne is not only good for your health but also tastes great. While this recipe requires a few hours of dedication, the preparation process itself is very simple, and best of all, all the ingredients are homemade. Surprise your family with this homemade and delicious lasagna that you will definitely love. Gluten-free products are suitable not only for celiac patients but for everyone.

Ingredients

1-pack of Spiral Corn Pasta from Diet
3-medium zucchini
1 large onion
250 gr cheese Natura
15 g – salt
1.5 tablespoon. l olive oil
250 ml. – Tomato Pasta di Pomodoro by Giugiaro

For Bechamel sauce:

0.7 ml – milk
2-3 tablespoon flour “Universal” from Diet
1 tablespoon ghee butter

Instructions

Preparation of ingredients: Boil the pasta in a large saucepan in boiling salted water until tender. Dice the onion. Cut the courgettes into long sticks.
Preparation: Turn the multicooker to the frying mode for 20 minutes, add olive oil, save the onion for about 5 minutes and add zucchini or minced meat there, simmer until tender, salt, add tomato sauce at the end of frying, stir and cool.
Preparation of the Bechamel sauce: In a large and deep frying pan, add melted butter, melt it and add flour, stir until smooth, salt and pour in all the milk, stir with a whisk, and best of all with an immersion blender, until the flour is brewed, until thick sour cream. Cool slightly.
Assembling lasagna. Set the oven to preheat 200 ° C. Now the easiest thing is to collect the lasagne. In the original recipe, all the sauces must be combined.
On the bottom of a high rectangular shape, spread pasta, vegetable mixture, Bechamel sauce and cheese, and so on, the last layer of cheese.
In a preheated oven, put the lasagne on a medium level for 15-20 minutes, bake until golden brown.
The lasagne needs to cool down a little so that it does not fall apart when served. When preparing climbing, you can add homemade ground beef about 300 gr.

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