You want to travel to Italy for a few moments, but you are tired of eating simple gluten free pasta that you bought in the supermarket! So here is a super good and super simple homemade gluten free lasagna recipe!
For 6 people, you will need 30 minutes of preparation and one hour of cooking time.
For the gluten-free lasagna dough you’re going to need:
- 200g buckwheat flour
- 2 eggs
- 2 tbsp. olive oil
For the bolognese sauce:
- 800 g tomato puree
- 700 g ground beef
- 3 onions
- 2 carrots
- 1 stalk of celery
- 2 glasses of water
- 1 tablespoon powdered sugar (strange, but believe me, it’s really not bad!)
- 1 bunch of basil
- Olive oil
For the béchamel:
- 1 l milk with or without lactose
- 100g corn starch
- 100g of butter
- 1 pinch of nutmeg
- Grated gruyere cheese
STEP 1: We’ll start by making your homemade gluten free lasagna dough. To do this, take a large salad bowl and put the buckwheat flour in it. Add the eggs and the olive oil. The technique is beautiful and good at the moment you are going to start kneading your dough. You have to knead it for a good 10 minutes. If the dough is too crumbly, don’t hesitate to add olive oil. Then put it in cling film and put it in the fridge for at least 1 hour.
STEP 2: On a work surface filled with flour, spread the lasagne dough. It would be better to have the pasta machine so that your lasagne is very thin. If you don’t have one, no problem. Use a kitchen roll to make it very thin, and use a knife to make rectangles of lasagna pasta. When you’ve used up all your dough, put your lasagna sheets aside.
STEP 3: Now it’s time for the homemade bolognese sauce. Chop your onions finely. Peel your carrots and celery. Dice them. In a frying pan, put some olive oil and then the onions to fry for a good ten minutes so that they are translucent.
STEP 4: Add the carrots and celery for a good five minutes, then add the meat. Fry for about five minutes and then add the two glasses of water. Simmer over low heat until the water has evaporated.
STEP 5: Add the tomato puree, sugar, basil, pepper and salt and simmer for 30 to 40 minutes over low heat!
STEP 6: Now time for the béchamel sauce. Heat the butter in a frying pan. When the butter has melted, take the pan off the heat and add the cornstarch. It will take a lot of energy to mix it all together with a whisk. Back on the heat, stir until smooth. Gradually add the milk while stirring with your whisk. It is important that the mixture thickens so do not hesitate to leave it on the fire (while mixing). Add the nutmeg, salt and pepper and cook for a few more minutes. Take your pan off the heat, your gluten-free béchamel is ready!
STEP 7: Oil your gratin dish. Put some béchamel and one or two sheets of lasagna dough. Put a layer of bolognese sauce and then a layer of béchamel. Cover with grated cheese, then put again sheets of lasagne, bolognese sauce, béchamel, cheese. Repeat the operation until everything is used.
STEP 8: Preheat your oven to 180°, and when it is hot, put your homemade gluten free lasagne in the oven for 30 minutes.
So, not so complicated, is it? I hope you will love these homemade gluten free lasagna !
For more gluten free recipes, it’s over here!