Lasagna is my eldest son’s favorite food. I don’t know if he has been influenced by the Garfield he used to watch when he was younger. But since gluten-free lasagna is hard to find and it’s a shame to cook them without being able to try it myself, I decided to make them myself so that the whole family can eat the same food.
After making about 6 different recipes, I ended up with this one with this flour that gives us the best result both in the easier opening of the sheet lasagna and in taste. My whole family loved them and they also couldn’t find difference from the regular ones with gluten. As you will have noticed, I have my boys to try everything I’ve made, as they aren’t quite easy going with their food and everyone has a different opinion about food. Since this recipe has passed the test of them and got their approve, I’m present to without doubt.
Additionally, for the best béchamel, I’m telling you my secret: I add baking powder along with the gf flour, so to give a little more volume. Αlso, bellow you can find out the easiest and at the same time successful method of making béchamel. You will love it!!! The best flour for béchamel is Schär’s Mix it Farina. But you can also use Schär’s Mix C – Mix Pâtisserie for a finer texture, but it is also done with Schär’s Mix B – MixBread.
It’s a long recipe like pastitsio, which requires a lot of ingredients, pots, but with some tips that I’m giving you below, you’ll see that it’s not that difficult after all if you apply them. As a working mother I have learned to do some tricks to make my daily cooking easier.
First, make the dough the night before and put it in the fridge. You can also make the minced meat the night before and put it in the fridge as well or make it days before and storage it at freezer. In the same pot you made the minced meat, without washing it, make the tomato sauce also. Or if you prefer, add the tomato sauce into the mince meat as if you were making a bolognese sauce for spaghetti/pasta.
So the next day you have to make the easy béchamel that I have already suggested for the Gluten Free Croque Monsieur (see recipe here), open the lasagna sheets and make the composition at the baking dish. I usually make a double batch of mincemeat for lasagna or pasticcio and save half in the freezer for next time. This way I’m saving cooking time and also I can cook in the morning before leaving for my office to leave freshly cooked food for my family who will be home from school much earlier than me.
Don’t be intimidated by this big recipe because it is very easy but above all very, very tasty!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Mix all the liquid ingredients very well with a whisk.
Add the sifted flour and knead very well.
Wrap the dough with cling film or put it in an airtight container that closes very well and leave it in the refrigerator for about 2 hours to rest.
When it is ready, divide it into 4-5 balls, depending on how many layers you want.
Roll each dough ball to lasagna sheet between two greaseproof paper that you have lightly floured.
Place a pan on high heat and add 2-3 tbsp. olive oil.
Coarsely chop the onion and sauté it,
Add the minced meat and sauté for 3-5 minutes until gets color and slightly caramelizes.
Then, add the wine and as soon as it evaporates, add the grated tomato, and all the other ingredients and mix.
Cover with the lid, reduce to medium heat and boil for about 20 minutes, until liquid evaporates.
Place a pan on high heat and add 2-3 tbsp. olive oil.
Add all the remaining ingredients and leave it on medium heat until most of the liquid evaporates and a relatively thick sauce remains.
Put all the ingredients for the béchamel in a saucepan, at the same time cold, just as you take them from fridge.
Place the pot on a medium to high heat and stir constantly with a whisk until it thickens and becomes creamy.
Remove from the heat and set aside.
Preheat the oven to 180°C/350°F.
Spread a little olive oil and 2-3 tbsp. tomato sauce in a pan about 35X25cm / 14X10” inches and place a sheet of lasagna dough to cover the bottom.
Spread a thin layer of minced meat and a layer of tomato sauce on top.
Continue with béchamel and sprinkle with some grated cheese.
Follow the same procedure (lasagna sheet, minced meat, tomato sauce, béchamel and cheese) for another 3-4 times, as many lasagna sheets as you have.
Cut the butter into small pieces and place it scattered on top over the béchamel and cheese.
Bake to a preheated oven at 180°C/350°F for about 40 minutes.
Ingredients
Directions
Mix all the liquid ingredients very well with a whisk.
Add the sifted flour and knead very well.
Wrap the dough with cling film or put it in an airtight container that closes very well and leave it in the refrigerator for about 2 hours to rest.
When it is ready, divide it into 4-5 balls, depending on how many layers you want.
Roll each dough ball to lasagna sheet between two greaseproof paper that you have lightly floured.
Place a pan on high heat and add 2-3 tbsp. olive oil.
Coarsely chop the onion and sauté it,
Add the minced meat and sauté for 3-5 minutes until gets color and slightly caramelizes.
Then, add the wine and as soon as it evaporates, add the grated tomato, and all the other ingredients and mix.
Cover with the lid, reduce to medium heat and boil for about 20 minutes, until liquid evaporates.
Place a pan on high heat and add 2-3 tbsp. olive oil.
Add all the remaining ingredients and leave it on medium heat until most of the liquid evaporates and a relatively thick sauce remains.
Put all the ingredients for the béchamel in a saucepan, at the same time cold, just as you take them from fridge.
Place the pot on a medium to high heat and stir constantly with a whisk until it thickens and becomes creamy.
Remove from the heat and set aside.
Preheat the oven to 180°C/350°F.
Spread a little olive oil and 2-3 tbsp. tomato sauce in a pan about 35X25cm / 14X10” inches and place a sheet of lasagna dough to cover the bottom.
Spread a thin layer of minced meat and a layer of tomato sauce on top.
Continue with béchamel and sprinkle with some grated cheese.
Follow the same procedure (lasagna sheet, minced meat, tomato sauce, béchamel and cheese) for another 3-4 times, as many lasagna sheets as you have.
Cut the butter into small pieces and place it scattered on top over the béchamel and cheese.
Bake to a preheated oven at 180°C/350°F for about 40 minutes.
- You can put the tomato sauce in the minced meat and make only the minced meat sauce, just like you do for the Bolognese pasta. The reason I do them differently is to have better control of the liquids in my baking pan.
- I make the dough a night before and roll it out the next day. I have left it in the fridge for up to 2 days.
- I also make the sauce and mincemeat a day before, so to have less cooking time the day I cook it. Many times I cook a double batch of minced meat for pasticcio or lasagna and put half in the freezer for another time. As a working mother I plan the food for the week from the weekend and I do pre-work and freeze it until I need it.
- You can also use the leftover tomato sauce you made for spaghetti.
- You can make the lasagna sheets and let them dry for 2-3 days. When you go to cook them you’ll need to increase the liquids. Both the minced meat and the tomato sauce must have enough liquid to allow lasagna sheets to regain its moisture. It would also be good, in this case, for the first 30 minutes of baking to cover the baking pan with a lid or aluminum foil and remove it for the next 15 minutes of baking so that it gets a nice color.
- I usually make a double dose lasagna sheets. I use the half for cooking at that time and the others I freezer for next time Don’t forget to place greaseproof paper between them before you freeze them.
- Instead of minced meat, you can try it with vegetables such as aubergines and fried zucchini that you have left over or with mushrooms to make a vegetarian recipe.
Good Luck and Bon Appétit!!!
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