A classic dish of pasta sheets layered with a rich meaty ragu and bechamel sauce and dusted with Parmesan. The ragu and bechamel can be made in advance and the dish assembled on the day. Do as the Italians do and layer thin slices of pre-cooked polenta in place of the pasta to create a polenta pasticciata.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 quantity Ragu Bolognese, omitting the chicken livers and cream and increasing the ground beef to 14 oz||3/4 teaspoon xanthum gum|
|1 quantity Bechamel sauce||1/4 teaspoon salt|
|1/2 cup grated Parmesan cheese||1 large egg, beaten|
|3/4 cup gluten-free all-purpose flour, plus extra for dusting||1 tablespoon olive oil|
Sift the flour with the gum and salt in a bowl. Work in the egg and oil to form dough.
Knead gently on a work surface until smooth. Wrap in plastic and let rest for 30 minutes.
Roll out the dough as thinly as possible and cut into six 16 x 3 inch sheets, re-kneading and rolling the trimmings as necessary. Lay the sheets on a board to dry while you make the filling.
Make the Ragu Bolognese according to the instructions.
Make the bechamel sauce according to the recipe.
Preheat the oven to 375 F. Put a spoonful of the meat mixture in the base of a 6-cup ovenproof dish and spread it out. Top with 2 lasagne sheets. Layer half the meat, then two more sheets of lasagne, then the rest of the meat and top with the last two sheets. Spoon the bechamel sauce over and sprinkle with the Parmesan.
Bake in the oven until bubbling and turning golden on top, 35-40 minutes. Serve hot.
TIP: Try using buckwheat flour instead of gluten-free white flour. You can also cut the rolled-out dough into thin ribbons for homemade tagliatelle. Leave it to dry for 30 minutes then simply boil it in lightly salted water for a few minutes until just tender.
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