A vegetarian lasagna with homemade gluten-free lasagna sheets, vegetable sugo, and creamy béchamel sauce.
6 Portions · 3,350 g
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6
In a mixing bowl, place 300 g gluten-free flour, form a well, and add 2 beaten eggs, 1 tsp salt, and 100 ml lukewarm water.
Knead all dough ingredients thoroughly into a smooth, homogenous dough.
Shape the dough into a ball, cover, and let it rest in the refrigerator for 30 minutes.
Peel and finely dice 1 onion.
Wash, clean, peel if necessary, and finely dice 1.5 kg mixed vegetables.
Wash, shake dry, and finely chop 1 bunch parsley.
Heat 2 tbsp vegetable oil in a large pot over medium heat.
Add the chopped onion and sweat slowly until translucent.
Add the diced vegetables and 1 l passata to the pot and bring everything to a boil.
Reduce the heat and let the vegetable sauce gently simmer covered for 60 minutes.
Season to taste with 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp chili flakes, 0.5 tsp cumin, 1 tsp dried oregano, and the chopped parsley.
Let the sauce simmer uncovered for another 15 minutes to reduce slightly, then remove from the heat.
Bring a large pot of generously salted water to a boil.
Roll out the chilled dough on a lightly floured work surface to about 1 to 2 mm thin.
Cut the rolled-out dough into rectangles that fit your baking dish using a pastry wheel or knife.
Add the pasta sheets in batches to the boiling water and precook for 4 minutes.
Remove the cooked pasta sheets with a slotted spoon and let them drain side by side on a clean kitchen towel.
In a small saucepan, melt 50 g butter over medium heat.
Whisk in 50 g gluten-free flour and cook gently without browning for 1 minute.
Gradually pour in 600 ml lukewarm milk while stirring constantly until a smooth béchamel forms.
Season the sauce with 0.5 tsp salt and 0.25 tsp grated nutmeg, and remove from the heat.
Preheat the oven to 200°C top/bottom heat.
Vegetable sugo
Béchamel sauce
Parmesan
Pasta
Repeat
As the top layer, spread the remaining béchamel sauce evenly and cover with the remaining Parmesan.
Place the dish into the preheated oven and bake at 200°C for 15 minutes.
Reduce the oven temperature to 160°C and bake the lasagna for another 30 minutes.
Turn the broiler to the highest setting and broil the top until golden brown for 5 minutes.
Allow the lasagna to rest for 10 minutes before slicing.
Portion and garnish with grated Parmesan.
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