Gluten-free lasagne from fresh pasta sheets
Gluten-free lasagne from fresh pasta sheets
Doses
4
fromPrepare gluten-free fresh pasta plates with Pizza & Street Food Mix. Use the same recipe to make delicious tagliatelle pasta, stuffed ravioli and other types of pasta.
Ingredients
- Pasta dough, 8 lasagne sheets
2 dl Virtasalmi Grain Product Pizza & Streetfood Mix flour blend
2 pcs eggs
- Tomato sauce
400 g minced pork and beef
390 g tomato paste (oregano + basil)
splash red wine
30 g finely chopped chives
10 g finely chopped basil
riposte salt
- White sauce
150 g Punaleima Emmental cheese spread
4 dl milk
riposte salt
- Also
1 pcs Courgette
Preparation
- Lasagne plates
- Measure the flour mixture into the baking bowl.
- Make a hole in the middle of the flour.
- Add the eggs to the cavity.
- Knead the dough into a smooth mass.
- Shape the dough into a lump and place in plastic wrap for about 10 minutes.
- Flour the table with fine rice flour and roll the dough into a thin disk - or use a pasta machine.
- Cut the sheet to the size of the pasta sheets you want.
- Tomato sauce
- Fry the minced meat in a pan until cooked.
- Add the crushed tomatoes and the wine.
- Allow to simmer for a while.
- Add salt and herbs.
- Let simmer for about 10 - 15 minutes.
- White sauce
- Measure all the ingredients into a bowl and heat until the cheese has melted.
- Thicken the sauce with tapioca starch water, stirring constantly. The consistency of the white sauce should be similar to a thick sauce.
- Assembling and baking lasagne
- Thinly slice the zucchini.
- Spread a layer of tomato sauce, zucchini sides, white sauce and lasagna sheets alternately on the baking dish.
- Bake in a 200 C oven for about 45 minutes.
