Gluten-free Lasagne bolognese
2 hours 30 minutes total
If you're looking for delicious gluten-free Italian dishes, this gluten-free lasagna bolognese recipe is perfect for you. This hearty pasta bake with a classic Bolognese sauce is easy to make and will satisfy your taste buds. Whether you are gluten intolerant or simply want to try a healthier alternative, this recipe will not disappoint.
The world is becoming more inclusive. Food should too. More Open Recipes coming soon.
|8 sheets||Barilla® GF oven-ready Lasagne|
For the Sauce
|30 ml||Extra virgin olive oil (EVOO)|
|30 g||celery, chopped|
|50 g||carrot, peeled and chopped|
|60 g||onion, peeled and chopped|
|20 g||pancetta (bacon)|
|100 g||ground pork|
|120 g||ground beef|
|80 ml||red wine|
|60 g||tomato paste|
|to taste||Salt and pepper|
For the béchamel sauce
|25 g||Gluten-free flour|
|to taste||Grated nutmeg, salt|
For the topping
|80 g||grated Parmigiano cheese|
|20 g||Butter, cut into pieces|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Here are four easy steps for the perfect gluten-free lasagne bolognese:
In a skillet over medium heat, sauté the celery, onion, and carrot with a drizzle of olive oil and the bay leaf until golden brown. Add the ground beef, pork, and pancetta, and cook until the meat starts to brown. Season with salt and pepper. Stir in the red wine, cook until the wine evaporates completely, then lower the heat and add the tomato paste. Add 2 cups of water, or enough water to cover the meat mixture, and cook slowly over low heat for at least 30 minutes. Discard the bay leaf.
- bay leaf
- red wine
- tomato paste
- extra virgin olive oil (EVOO)
While the meat sauce is cooking, prepare the béchamel sauce. Melt the butter in a heavy-bottomed pan, add the gluten-free flour, and whisk together for 3-4 minutes over low heat until smooth. Heat the milk in a separate pan, then add it to the roux, pouring it in a slow stream. Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes.
Preheat the oven to 180°C. Butter a 22*33 cm baking dish and arrange the first layer of lasagna lengthwise. Evenly spread a layer of meat sauce over it, followed by the béchamel sauce and a generous handful of grated Parmigiano cheese. Repeat this process, layering the lasagna sheets, meat sauce, and béchamel sauce until you have used all the ingredients. Finish with a layer of béchamel sauce, a generous dusting of cheese, and a few pieces of butter.
- lasagna sheets
Bake the lasagna for 25 to 30 minutes, or until golden brown. Let it rest for 5 minutes before serving.
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.
This healthy gluten-free lasagna bolognese recipe is a great choice for anyone looking for a delicious gluten-free Italian dish. It is easy to make and packed with flavor. Impress your friends and family with this mouth-watering dish.