Everyone likes them & they won't realize that there are gluten free, as my family told me. A recipe full of tips for easier cooking.
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.
Servings 0