Gluten Free Lasagna. One of these days
I will tell you why I’ve eating gluten free lately. Not today, though, because
I'm in a hurry and just came to share my gluten free lasagna recipe for those
who like me are short of time and yet want to eat a delicious meal.
This lasagna alla Bolognese is
gluten-free because it’s made with Barilla gluten free penne.
To be consistent with the gluten-free
pasta, I made the béchamel sauce with cornstarch, instead of wheat flour.
Every time I cook with Barilla gluten-free,
someone asks me about the texture and flavor of this pasta which is made in a
free of gluten-free facility using corn and rice that are not genetically modified.
My answer is always: we eat it at least once a week and that only means we love it!
I eat it because I love it and as you
know I’m a pasta lover.
At first, when I decided to become
gluten free, I used to make two types of pasta: regular for my children and
gluten free for me.
But as the difference between the two
is literally imperceptible, at least when it comes to penne or rottini, now we all
eat gluten free pasta that we buy in bulk (a 4-box package) at BJ's Wholesale
For those wondering what about a
lasagna made with penne instead of lasagna noodles my answer comes them with the
second part of this story: I prepare it with short pasta, to save me the job of
a regular layers lasagna.
The inspiration to make a lasagna in which
the Bolognese sauce and the béchamel are mixed with the pasta and baked with a
little Parmesan cheese on top, I owe it to the chef Giorgio Rapicavoli, owner
of Eating House, a restaurant that I love in Coral Gables.
Chef Rapicavoli says his mom used to
make her lasagna this way to save time in the kitchen without sacrificing one
bit of flavor.
My kids say it's one of his favorite
dishes (along with pasta with meat sauce and pasta with pesto alla Genovese).
I hope you like my recipe.
Lasagna alla Bolognese | Ingredients for 12 servings
2 packages of Barilla Penne gluten
free, cooked al dente and drained
Butter to grease the baking pans
3/4 cup finely grated Parmesan cheese
2 pounds lean ground beef
1 tablespoon dried oregano
3 cups chopped Portobello mushrooms
Freshly ground black pepper
1 pinch of freshly ground nutmeg
make the Bolognese Sauce
In a food processor, process together by
pressing several times: garlic, onion, celery and carrot until everything is
finely chopped and being careful not to blend.
In a deep pan over medium heat, add
olive oil and make a sofrito by
sautéing the chopped vegetables until they begin to wilt, about 5 minutes.
Add beef and cook, stirring
occasionally, about 5 minutes until it begins to brown.
Add the wine, oregano and bay leaf,
salt and pepper and cook, stirring occasionally, for 5 minutes, until the
liquids are reduced by more than half.
Add the Portobello mushrooms, stir, and
cook for about 3-4 minutes.
Add tomato sauce and bring to a boil.
Once boiling, reduce heat to low and simmer, covered, for 15 minutes. Correct
the seasoning and reserve.
To make the Béchamel Sauce
While the Bolognese is cooking, make
the béchamel. In a saucepan over medium heat, melt the butter and add the
cornstarch, stirring constantly with a wooden spoon until a roux is formed,
about 2 minutes.
Add milk, salt and nutmeg and stir
Reduce heat to medium-low and cook for
about 8-10, stirring, until sauce thickens.
Preheat oven to 350°F
and grease baking dishes with butter.
In a large bowl mix the pasta with meat
sauce and béchamel.
Distribute the mixture of pasta, Bolognese
and béchamel into molds.
Sprinkle with Parmesan cheese.
Put the oven on broil and bake for 2-3
minutes until the lasagna begins to golden brown.
Remove from oven and let cool at least
10-12 minutes before serving.
If you want to enjoy demonstrations of
Barilla gluten free recipes, visit select BJ's Wholesale Clubs on December 22nd
Etiquetas: #glutenfree, gluten free, Italian cuisine, pasta