Lasagna Recipe for Celiac

Ingredients to make Lasagna for celiac:

For the béchamel

Contents

for the lasagna

We will use a package of gluten-freesheets to make lasagna.
We heat a liter of water. When it starts to boil, add 4 sheets first and then the other 4 so they don’t stick together.
After they boil for approximately 8 minutes, they are removed from the water and spread out on a kitchen towel.
For the gluten-free béchamel: Put the butter in a pan and grate a little onion. When the onion begins to brown, add half of the milk that we are going to use.
When the milk begins to boil, add the rest of the milk, in which we will have previously dissolved the cornstarch.
We let it thicken and then remove it from the heat.
Next, in a dish that can be used for the oven or microwave, we will extend 4 of the 8 sheets to make lasagna that we already had prepared.
We will do it as follows: 1. a layer of béchamel 2. The 4 sheets 3. 1/4 of minced meat 4. A layer of béchamel 5. A few slices of ham the slices of cheese to melt or 6. A layer of Good béchamel 7. The other 1/4 of minced meat 8. Another layer of béchamel 9. The remaining 4 sheets 10. Another layer of béchamel and on top the grated cheese.
Among all the layers that we have made, you can also add fried tomato
Put the dish in the oven to melt the cheese and it is ready to serve.