Lasagna is one of the world’s oldest pastas, originated in Italy. Traditional lasagna is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano – Reggiano. Today you can find a lot of amazing variations of this famous dish. You can find it in vegetarian shape, with combination of few different kinds of meat, or vegetables, and of course in a gluten free form.

Lasagna layers are usually made from flour and eggs, like all other pastas, but I always combine flour with water. If you are making lunch for 4-6 persons, you will need 420g gluten free, bread mix flour (Schar, Mix B) and 300ml water.

In a filling I love to put a lot of vegetables, and chicken or beef meat.

Ingredients:

spring onion
green garlic
carrot
celery
eggplant
tomato juice
water
chicken breasts

spices:
salt
pepper
lemon balm
oregano
rosemary
sage

Bechamel sauce is the main part of this dish. Heat 50 ml sunflower oil. Mix it with 1 tbsp flour and stir. Then add 500 ml milk and keep stirring until it starts to thicken. Bechamel sauce is not the last layer. On the top put some hard cheese. Parmigiano is perfect, but this time I didn’t have it, so I put Gouda cheese.

The principle of making my Lasagna recipe, you can see in a following video. Hope you gonna like it, let me know 😉