Recipe for gluten-free pork and beef lasagna

Lasagna is a delicious, classic dish of family gatherings on Sundays and traditional of Italian cuisine. Today I will teach you how to prepare a lasagne of gluten-free beef and pork , making it suitable for celiacs. This recipe is very easy to make and you should only have patience to make the dough. Take note!

• 300g of gluten-free flour
• 3 eggs
• 1 teaspoon salt
• 1 teaspoon oil
• 1 teaspoon of psyllium

For the Bolognese sauce

• 600 ml of fried tomato
• 100g of minced pork
• 100g of minced beef
• ½ cup of red wine
• 1 chorizo
• 1 stalk of celery
• ½ onion
• 1 carrot
• 1 bay leaf
• Olive oil c / n
• Salt and ground black pepper c / n

For the bechamel sauce

• 80g of gluten-free corn starch
• 100g butter
• 100g grated Parmesan cheese
• 1 liter of whole milk
• 1 pinch of salt
• 1 pinch of ground black pepper
• 1 pinch of nutmeg

Elaboration step by step

Preparation of Bolognese sauce

1. Chop the vegetables and simmer them in a pot with a little olive oil.

2. When they are golden, raise the heat and add the minced beef and pork and the chorizo ​​cut into small pieces. Stir fry from time to time.

3. Once the meat has changed color, salt.

4. Pour the red wine and when the alcohol evaporates pour the fried tomato sauce . Reduce the temperature, cover and continue to simmer for 60 minutes.

5. Salt and finish cooking. The bolognese sauce for lasagna should be thick.

Preparation of bechamel sauce

1. Melt the butter in a pot over low heat and when dissolved add the corn starch. Stir with a wooden spoon constantly.

2. Add the cold milk while mixing until the béchamel sauce thickens . Add the salt, the ground black pepper and the nutmeg.

Preparation of the dough

1. Pour the gluten-free flour into a bowl and mix it with the psyllium.

2. Make a hole in the center and incorporate the eggs lightly beaten with salt. Stir until it forms a dough. If it does not stay firm, you can add a few tablespoons of cold water.

3. Knead the gluten-free dough of lasagna to improve its flexibility. When it stops sticking to your fingers, form a bun and cover with plastic wrap. Let it sit for 60 minutes in the fridge.

4. Stretch the dough on a floured surface with gluten-free flour and flatten the bun. When thin, cut into rectangles of 15x10cm.

5. Boil the rectangles of lasagna pasta in boiling salted water and remove when they are al dente. Drain and let dry on a clean kitchen towel.

Armed with gluten-free lasagna

1. Spread a 25x20cm baking sheet with béchamel sauce and cover with pasta.

2. Put another layer of béchamel sauce and place the bolognese sauce on top. Sprinkle with Parmesan cheese.

3. Continue like this until finishing with Bolognese sauce , béchamel sauce and grated cheese.

4. Bake at 200 ° C for 40 minutes. If you notice that the gluten-free meat lasagne is drying too much, cover it with aluminum foil.