This is my take on a Gluten Free Lamb Lasagna. Hope you enjoy.
- 12 lasagna sheets
- grated cheese and oregano to finalize
For the bechamel:
- 500 ml of milk
- 2 tbsp of maize starch
- 4 tbsp of olive oil
- sal, pepper and nutmeg to taste
For the filling:
- 500 g of lamb mince
- 1 carrot
- 1 small leek
- 1 tsp of red pesto
- 5 tbsp of bolognese sauce
- salt and pepper
Start by preparing the filling. Put the leek, the carrot grated and the red pesto in a frying pan and cook for one minute or two. Add the meat and season with salt and pepper. Cook for 5 minutes, then add the bolognese sauce and cook fo 30 more min.
Meanwhile prepare the bechamel. In a sauce pan mix the maize starch with the olive oil until you get a homogenised texture. Put the pan in low heat, add the milk and stir until you get a creamy consistency. Season with salt, pepper and nutmeg. Pre-heat the oven to 180˚C.
Oil lightly a oven proof serving dish and add the lasagne sheets and the meat sauce in layers (start and finish with lasagne sheet). Finish with the bechamel sauce, grated cheese and oregano on top.
Cook for 30 minutes or until gold and the lasagne sheets are cooked. Let it rest for a while before serving.