What’s for dessert ?: Gluten Free: Meat lasagna
If you follow me regularly, you know that there is rarely a recipe for lunch on my blog. The reason is that I like to eat hot food and I don’t have the patience hungry to photograph the dish. The exception is extremely hot dishes, for which you still need to be patient and wait for it to cool down. Such are lasagna, a dish that I adore and that develops a real taste when it cools down a bit. We did these lasagna in pairs. He made bolognese, and I made everything else.
- 3 eggs
- 3 tablespoons olive oil
- a pinch of salt
- 3 tablespoons water
- 240 g Schar flour for Farina pasta
Put eggs, salt, olive oil and water in the multipractice, then turn on the appropriate program and let the eggs stir. Add flour through the opening in the lid and let the multipractice work until the mixture becomes compact. Transfer the mixture to a floured surface and mix briefly until you get a shiny and pliable dough that you shape into a ball.
Place the pasta machine on the largest opening, and flatten a piece of dough by hand, lightly flour it, then fold the edges inwards and pass it through the machine. Repeat the process 3-5 times until the dough becomes shiny. Then reduce the distance between the rollers and pass the dough through the machine. The dough no longer needs to be floured or folded. Reduce the gap with each new roll, and the dough will become longer and longer, making sure it doesn’t overlap (usually I gently make it with my left hand while I turn the typewriter with my right hand). My machine has a total of 9 rolling positions and I usually roll gluten-free pasta to number 5 or 6. Cut the rolled pasta into smaller pieces, approximately 15 cm long. If you do not have a pasta machine, pour the dough into smaller pieces that you roll out very thinly on a floured surface and cut into the shape of lasagna.
In a large pot, boil 4 liters of water. When it boils, add salt and a few lasagna. Let them cook for about 1 minute, then place them on the tablecloth.
- 100 g of bacon
- 1 larger onion
- 2 cloves garlic
- 2 carrots
- a piece of celery root
- 300 g of minced meat
- 300 g peeled tomatoes
Cut the bacon into thin strips and fry in a dry pan. Remove the bacon, and fry the chopped onion in the fat it has released. When it softens, add grated carrots and celery root and simmer for about 10 minutes until the vegetables soften. Add the minced meat and simmer until it changes color. Add the peeled tomatoes, toasted bacon, pour in the water or stock and simmer over low heat for about 45 minutes, stirring occasionally.
- 50 g butter
- 50 g Schar Mix B flour
- 500 ml of milk
- salt and pepper
Melt the butter in a medium bowl. Fry the flour on it until it takes on a light brown color. Add the soft, season and stir constantly with a whisk until the sauce thickens.
- butter to coat the mold
- 150 g freshly grated parmesan
Coat the ceramic mold with butter. Arrange the pasta sheets on the bottom so that they cover the bottom. Arrange a quarter of the bolognese and a few tablespoons of bechamel sauce on the pasta and spread it over the filling. Sprinkle with grated parmesan. Repeat the process until you have used up all the stuffing. Top with the last layer of pasta over which to pour the rest of the béchamel and sprinkle with the remaining parmesan. Bake for about 30 minutes in an oven preheated to 180ºC until a baked crust forms on the surface.