
Gluten-free lasagna with ground beef and béchamel
Dough
- 200 g Universal mix Liana
- 1 egg
- 1 tsp salt
- 70 ml of water
Filling
- 500 g ground beef
- 1 package of pasteurized tomatoes
- 2 onions
- 3 cloves of garlic
- oregano
- 1 tsp salt
- black pepper
Bechamel
- 600 ml of milk
- 2 PL Universal mix Liana
- black pepper
- salt
- 70 g of butter
Appendices
- Liana rice flour for sprinkling
- hard cheese for grating
- 1. First, finely chop the onion and garlic and fry them in oil. Add the meat and stir-fry quickly so that the pieces of meat separate from each other.
- 2. Season, add pasteurized tomatoes and simmer for 25 minutes.
- 3. In the meantime, prepare the lasagna dough from the listed ingredients.
- 4. Dust the worktop with rice flour and roll out the dough to 2-3 mm. We cut the size of the sheets according to the size of the baking dish.
- 5. Oil the baking pan and place a sheet of dough. Layer the meat filling, pour the béchamel and cover with the second sheet of dough.
- 6. We repeat the procedure 2 times or if we spend everything. Pour bechamel and grated cheese on the top plate.
- 7. Place the lasagna baking dish (16x23 cm) in a preheated oven at 170°C for 50 minutes.
Bechamel procedure:
- 1. Mix butter and Universal mix over low heat.
- 2. Gradually add milk and spices (may also include nutmeg).
Dough
- 200 g Universal mix Liana
- 1 egg
- 1 tsp salt
- 70 ml of water
Filling
- 500 g ground beef
- 1 package of pasteurized tomatoes
- 2 onions
- 3 cloves of garlic
- oregano
- 1 tsp salt
- black pepper
Bechamel
- 600 ml of milk
- 2 PL Universal mix Liana
- black pepper
- salt
- 70 g of butter
Appendices
- Liana rice flour for sprinkling
- hard cheese for grating
Products to recipe