Lasagne is a traditional Italian food which has been a great favorite in our family for years. I haven’t made it for the past few years since I’ve been a bit suspicious of the tastiness of gluten free lasagne sheets. Most of the gluten free pastas are quite tough even cooked and I have been afraid of making a somewhat “hard” lasagne.
However I could resist no longer, and it turns out my doubts were completely unfounded. The gluten free lasagne was just as good as the regular ones, turns out that the tasteful tomato and milk sauces, as well as long baking time did the trick. So, welcome back to our menu, delicious lasagne.
I have used boletes mixed in with the minced meat in this lasagne. You can also make this just without meat if you want and then again you can add some more meat if you don’t like mushrooms. If using dried boletes, you have to soak them first and then squeeze the extra liquid out of them. With frozen boletes it is just the same thing: melt and squeeze them before baking. When using fresh mushrooms you just cut them and bake them with the minced meat.
PORTION: 4-6 persons
TIME TO MAKE: about one hour
- 10-12 lasagne sheets
- tomato sauce with minced meat
- milk sauce
- grated cheese
Tomato and minced meat sauce:
- 200 g minced meat (rather pork, or pork/beef)
- 100 g boletes or other mushrooms
- 1 yellow onion finely chopped
- 5 garlic cloves minced
- 1 can of crossed tomatoes
- 70 g tomato puré
- 1 cube of meat stock
- 1 teaspoon of fresh or dried, finely minced oregano
- 1 teaspoon of fresh, finely minced basilika
- 50 g butter
- 1 dl (gluten free) wheat flour
- salt, pepper, nutmeg powder
Preheat the oven to 220°C (428°F)
Tomato sauce, method:
Chop the onion and bake it in a large frying pan with the mushrooms, minced meat and minced garlic cloves. Flavor with salt, black pepper and paprika powder.
Add crushed tomatoes, tomato puré, meat stock cube and herbs. Let it simmer until all the extra liquid has faded and the sauce has thickened apropriately.
Milk sauce, method:
Choose a kettle which stays firmly on the stove. Melt butter and add flour. Mix quickly but don’t let the flour turn brown. Pour in the milk little by little whipping all the time to prevent any lumps forming. This is actually the most difficult part: I usually ask my husband to pour the milk while I’m whipping.
Stop adding milk when the sauce has reached a suitable thickness – it should look like a smooth and thick gruel, but by no means like a porridge. Spice with salt, black pepper and nutmeg powder.
Line a suitable size baking tray with butter or oil. First you add a layer of milk sauce (picture above) and then the lasagne sheets so that they cover the tray evenly. It might be smart to trim the sheets a bit to cover the whole tray (picture below).
Next layer is milk sauce, then tomato sauce, followed by a layer of grated cheese (photos below).
Then proceed to add one layer of lasagne sheets, milk sauce, tomato sauce and then grated cheese again.
Finally one layer of lasagne sheets, milk sauce and grated cheese.
Bake in the oven at 220°C (428°F) for about 35-45 minutes and your lasagne is ready to be served (picture below).