Gluten-Free Lasagna with Zucchini

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Gluten-Free Lasagna with Zucchini
Image: Potrebitel#170618
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15/02/2017
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Preparation50 min.
Cook40 min.
Тotal90 min.
Servings3
"A superb gourmet recipe for all those who keep turning down lasagna - enjoy and share!"

Ingredients

measures

How to cook

Wash and cut 5 zucchini into strips, arrange them in the oven tray (laid out with baking paper). Pour on a trickle of olive oil, sprinkle with sea salt and bake at maximum degrees until reddened.

While the zucchini are baking, chop about 3.5 oz (100 g) ham, 3 carrots, 3.5 oz (100 g) mince, a large garlic clove and 1/2 onion head. Pour them in a pan with a little olive oil and saute briefly under a lid.

Season with paprika, black pepper and salt. Pour in 1 1/5 cups (300 ml) tomato juice and 2 tbsp tomato paste. Leave it to simmer until thickened and then sprinkle with dill and parsley.

Put 3 tbsp rice flour in a pot to toast. Once it begins to yellow, add 1 cup milk, salt and a lump of butter. Stir 5 min. and grate 2 oz (50 g) cheese. Continue stirring until the sauce reduces and large bubbles begin to come out. Set it aside. Begin assembling the pseudo-lasagna.

I didn't have a tray that small so I used a terrine form. Put white sauce on the bottom, arrange zucchini next to each other on top, put red sauce next, then white sauce, zucchini and red sauce. Finish off with white sauce and grate cheese generously on top.

Baking the zucchini is what takes longest. After that the dish is nearly ready. Put the lasagna in the still hot oven and leave it just for the cheese to get an appetizing crisp.

Important: Make sure there isn't excess liquid in either sauce because when you take the lasagna out it will fall apart. Let both sauces thicken well. Bon appetit!

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