Lasagna Recipe for Celiac

Ingredients to make Lasagna for celiac:

For the béchamel

1. 25 grams of Butter
2. ½ liter of milk
3. 3 tablespoons of Cornstarch

for the lasagna

1. ½ kilogram of minced meat
2. 1 package of gluten-free sheets
3. 6 sheets of cheese to melt or grated cheese
4. 150 grams of Serrano ham
5. 1 can of fried tomato
6. 1 pinch of Butter

How to make Lasagna for celiac:

• 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.