Gluten-Free Lasagna

Ingredients

• 1 onion
• 3 cloves garlic
• 1 Carrot
• 3 celery stalks
• 150 g mozzarella
• 80 g Parmesan
• 3 tbsp olive oil
• 250 g ground beef
• 2 tbsp Tomato paste
• 1 can peeled tomatoes (about 480 g drained weight)
• Salt
• Pepper
• 40 g Butter
• 30 g chickpea flour
• 500 ml milk (1.5% fat)
• 200 g gluten-free lasagna sheets
• 0.5 bunch oregano

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Peel the carrot, clean and wash the celery, then dice all together.

2. 2.

   Slice the mozzarella into thin slices and grate the parmesan.

3. 3.

   Heat olive oil in a deep pan over medium heat. Sauté the onion, garlic, and ground beef. Add the carrots and celery and cook briefly. Stir in tomato paste, then add canned tomatoes with their juice and 2–3 tbsp water. Lightly crush the tomatoes, season with salt and pepper, and simmer for 20 minutes.

4. 4.

   Melt 30 g butter in a pot. Whisk in chickpea flour and sauté briefly. Gradually pour in milk while stirring, seasoning with salt and pepper. Let the gluten-free béchamel sauce simmer gently for about 5 minutes.

5. 5.

   Add 2–3 tbsp of béchamel to the baking dish, lay gluten-free lasagna sheets over it. Alternate layers of meat sauce, béchamel, and noodles. Finish with a layer of noodles brushed with more béchamel. Top with mozzarella slices and sprinkle parmesan.

6. 6.

   Dot the top with butter shards from remaining butter and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes.

7. 7.

   Wash, dry, and shake oregano, then garnish the finished lasagna with it.