Gluten-Free Lasagne

Thin layers of pasta, creamy béchamel and a golden gratin topping: the classic lasagne, gluten-free and without compromising on anything.

Marqués de Prado replaces butter in the béchamel, adding smoothness without taking away from the lightness of the dish or masking the flavour of the meat.

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Gluten-Free Lasagne

This Gluten-Free Lasagne proves that you don’t need to make any compromises to enjoy an Italian classic. With a homemade béchamel made with EVOO instead of butter, it is lighter without sacrificing any flavour. A complete dish, perfect for a family meal.

Course Main Course

Cuisine Italian

Keyword EVOO Recipes, Gluten-Free, Lunches, Marqués de Prado, Oven-baked, Pasta

Total Time 1 hour hour

Servings 3 people

Ingredients

• 250 g Beef and pork
• 5 Gluten-free lasagne sheets
• 2 Tomatoes
• 1 Carrot
• ¼ Onion
• ¼ Red pepper
• 2 tablespoons Marqués de Prado EVOO
• Cheese slices For the layers
• Grated cheese For the gratin topping
• 2 Glasses Milk
• 3 tablespoons Gluten-free flour
• Salt To taste
• Nutmeg To taste

Instructions

• Prepare the filling.

  Chop the onion, pepper, carrot and tomato (peeled). Sauté the onion in EVOO for 2-3 minutes. Add the pepper and carrot, and cook for 2-3 more minutes. Stir in the tomato and cook for 5 minutes. Add the meat and a pinch of salt, and mix well.
• Make the béchamel.

  In a saucepan, heat the EVOO over low heat and add the flour, mixing well. Cook for 2-3 minutes. Gradually add the milk, stirring constantly. Add salt and nutmeg, and whisk until it thickens.
• Prepare the pasta.

  Soak the pasta sheets in water for 5 minutes. Place them on a cloth lined with baking paper.
• Assemble the lasagne.

  In an ovenproof dish, spread a thin layer of béchamel. Place one and a half sheets of pasta, then add cheese slices and half of the filling. Repeat with another layer of pasta, béchamel and the rest of the filling. Finish with the last layer of pasta, a thin layer of béchamel and grated cheese on top.
Don’t overload the middle layers with béchamel — save it mainly for the top layer and the final gratin.
• Bake.

  Bake at 180°C (top and bottom heat) for 20-25 minutes. For the last 5 minutes, raise the temperature to 200°C to gratinate.

Notes

• We chose Marqués de Prado because it is a mild and sweet EVOO, ideal for smooth sauces such as mayonnaise or béchamel.
• Let the lasagne rest for 5 minutes out of the oven before cutting it, so the layers don’t fall apart.
• It can be assembled the day before and baked just before serving.
• If you like a nicely golden top, gratinate it for a few more minutes at the end, making sure it doesn’t burn.