Rosa Cooking

Gluten-free lasagna ♥

There are some to buy ready-made..and what can I say they are too expensive ... this way they come to me much cheaper because we don't buy flour (it can be obtained with a prescription if you have a diagnosis). When I was making rags with cabbage from the same dough, I made 9 rectangles for a smaller pan, so I worked again and made it for two smaller pans so that I had and stored the crusts deep. When it was time for the lasagna to be for lunch, I made ground and bechamel immediately for two pans because when I work there is a little more work with them especially if you make the dough pan immediately for lunch and the other prepared for young people to have for lunch when they feel like it .. I must admit that they turned out great I'm even happy even though I always find myself flawed ... and with others everything is fine. These lasagna sheets do not need to be cooked ... I freeze one pan and bake the other, and you can immediately freeze both, cover them with foil or

Preparation steps

  • ♥ DOUGH I used to add 1 tablespoon of olive oil to the lasagna dough before, but by chance I made lasagna dough while making gluten-free cloths ... I have to admit that I am satisfied because I didn't put the dough in boiling or ready-made ones before, but I didn't buy these because there is no need, they are great without cooking .. If you bought the dough GF then you need to soak them in hot water for a few minutes .. or soak with less often made béchamel .. ♥ .How to make gluten-free lasagna here is the recipe to see in step2 ♥
  • ♥ MEAT SAUCE: Fry a little garlic in fat or olive oil first and remove when it smells, fry a glass onion (add a little salt and a crumb of sugar), add carrots and then meat and sauté add tomato sauce and a little Dalmatian spice Kotanyi (contains oregano) , marjoram, čubar, thyme, sage) approx. 25-30 minutes. As I have fresh herbs on the balcony, I take fresh parsley..basil leaf, sage..rumomine and put it in the meat while it is simmering ... so I take out the leaves at the end) ..
  • ♥ BECHAMEL SAUCE: Lightly fry gluten-free flour in butter then Pour cold milk and mix with a whisk whisk to avoid the formation of lumps, season with salt (I use Himalayan salt, I actually mix a little sea and Himalayan, a little pepper) and grate the nutmeg and some nutmeg. For about 10 minutes I put in half a bag of grated fish or if I don't have it, ie I have grated grano padano ... Stir until it thickens slightly for about 10 minutes .. ..
  • A bowl, ie a casserole or a refractory pan in which (and as I work two at once, it is easier for me because I freeze one casserole for another time and defrost and bake overnight when needed)) grease with butter .. put a little bechamel on the bottom, arrange lasagna, lasagna meat sauce is like bolognese, we put bechamel on the meat sauce .. we flatten it a little, we put grated gouda (it is gluten-free from Sirela) or podravca and so on twice. In the third row, put the lasagna leaves, then the bechamel grated cheese and a little cooking cream and the sweet 50 ml of the rest. Finish with the lasagna and bechamel. Bake in an oven preheated to 200 ° C for about 30 minutes. Put the oven at 220 ° and after 15 minutes at 200 ° C for about 30 minutes maybe a little longer until it turns nicely brown. It also depends on your oven. Towards the end I grate some more cheese.
  • ♥ LASAGNE in rainbow colors We cook a salsa * or we already have a ready-made recipe ... Peel a squash, remove the stones, cut it into cubes, cook, make a puree, add 1 egg and stir. Peel a beetroot, cut it into cubes, cook and puree, mix an egg, season with salt and cumin. Clean the spinach *, chop it, sauté it in a little oil, add a crumb of finely chopped garlic and add salt. Coat each sheet of dough with butter, stack three sheets on top of each other. Coat the refractory dish in which we will bake them with melted water. put three sheets of dough, then a layer of salsa, cover with three sheets of dough, arrange spinach (you can also use loboda if it is season and if you have it in the garden and you throw it like weeds and you don't know how loboda is healthier and better than spinach) with butter, cover with dough , put a layer of pumpkin puree, again three sheets of dough, then a layer of beets. Finish with three sheets of dough, prick the dough with a fork and bake for about 25 minutes at 180 ° C. It takes about 1 hour and 15 minutes to prepare. Good apetite!!


I am very careful that all products, ie groceries


celiac disease

You might also like...

Gluten-free bread

The first problem that those suffering from celiac disease will face is how to get gluten-free bread. You will get to this most important side dish with the help of the following recipe and - just a little good will!

Gluten-free cake and eggs

Whether prepared for the weekend or for the holidays, this gluten-free dessert will reveal new flavors in your favorite snacks.

Gluten-free mixed bread

Prepare bread with selected buckwheat flour, chickpeas and corn grits and enjoy delicious snacks.

Gluten-free sour cherry strudel

Gluten-free sour cherry strudel

With the finished cherry filling, the complicated strudel will become just a piece of cake!

Mixed gluten-free pizza

It is a common opinion that pizza is of Italian origin - it is beautiful and fragrant. Yet its enticing scent spread from the kitchens of the ancient Babylonians, and the human imagination has meanwhile created nearly a thousand different species - including gluten-free.

Sweet-salty cake with zucchini

Zucchini, bananas and almonds combined with selected flour is a real surprise of the mixture of flavors in the sweet and salty edition.