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Lasagna bolognese and gluten-free white sauce
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
45 min(s)
8 servings
Ohana Hanna
@receitasdahanna- Ingredients
- Recipe
- Gluten-free lasagna pasta250 g
- Ground beef300 g
- Tomato pulp1/2 cup
- Onion1 unit(s)
- Olive oil2 tablespoon
- Garlic2 unit(s)
- Mozzarella cheese350 g
- Ham200 g
- Rice Flour2 tablespoon
- Sour cream1 can(s)
- Cold milk2 cup
- Nutmeg1 coffee spoon
- daisy1 tablespoon
- Water1/2 cup
- Parsley and salt1 to taste
- Gluten-free lasagna sheets I used Barilla brand Senza Glutine (gluten free) box 250g (This one doesn't need to be cooked first)
- WHITE SAUCE: 1 minced garlic cloves 1 tablespoon margarine 2 tablespoons rice flour 1 cup milk (cold) 1 can of cream Nutmeg and salt to taste WHITE SAUCE: Melt the margarine and fry the minced garlic. add the flour and stir without stopping. Gradually add the cold milk, salt and nutmeg, the cream and cook for a few minutes. Reserve.
- BOLOGNESE SAUCE: 300g minced meat 3 and 1/2 cups (tea) of tomato pulp 1/2 cup of water 1 grated onion 02 col (soup) olive oil 2 cloves of crushed garlic 1 parsley to taste 350 g sliced mozzarella cheese 300 g of sliced ham Grated Parmesan cheese for sprinkling How to prepare: Fry the onion and garlic in olive oil. Add ground beef and cook until browned. Add the tomato pulp, water, parsley and salt to taste. Let it cook for 10 minutes over low heat.
- ASSEMBLY: In a medium refractory container place a layer of Bolognese sauce, a layer of lasagna, a layer of white sauce, a layer of mozzarella cheese, a layer of ham and so on, until the ingredients are used up. Finish with the white sauce and cheese. Cover the refractory with aluminum foil. Take to medium oven (180°) for 15 to 20 minutes. Serve next.
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