The gluten-free and lactose-free lasagna is the Sunday main dish for those dealing with allergies and intolerances at the table. Rice and corn sheets, classic ragù, and lactose-free béchamel are the ingredients to prepare these queens of the table. Rich, tasty, and flavorful, the gluten-free and lactose-free lasagna will meet everyone’s taste. But be careful! Corn and rice sheets can be tricky. The package indicates to put them directly in the pot. I tried, but I didn’t like the result. The starch released from the gluten-free pasta makes everything too sticky. Even if you keep the sauce more liquid, the sheets may not cook perfectly in some areas. If you want a perfect result, blanch them for a few minutes, then dip them into a bowl of cold water. They will lose starch, ensuring optimal cooking. Then you can proceed to assemble your gluten-free and lactose-free lasagna.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
I didn’t add oil to my ragù because I find the oil released by the meat to be sufficient, but if you want, you can use extra virgin olive oil to taste.
- 9 oz rice and corn sheets (I use Felicia)
- 1 cup grated Parmesan
- 2 cups lactose-free béchamel
- 1 lb ground pork
- 3 cups tomato puree
- 2 leaves bay leaves
- 1.4 oz soffritto mix
- to taste salt
- to taste nutmeg
Tools
- 1 High-edged Casserole
- 1 Spatula
- 1 Baking Dish oven-safe
- 1 Pot for cooking pasta
Steps
Prepare the ragù following the procedure found in the article “Pork Ragù Lasagna“. I chose ground pork, but you can use any minced meat you prefer, even mixed. If you want to prepare lactose-free béchamel at home, find the procedure in the article “Béchamel“: just use lactose-free milk and butter instead of the traditional kind.
For a perfect result, blanch the sheets for a few minutes (three to four minutes in water and salt with a drop of oil, four to five sheets at a time immersing them one by one) and then dip them into a bowl of cold water. They will lose starch, ensuring optimal cooking in the baking dish.
Assemble the lasagna: spread a few tablespoons of béchamel on the base of the baking dish, then arrange the sheets slightly overlapping, continue with the béchamel and generous lentil ragù, sprinkle with grated Parmesan and proceed with three more layers of pasta. On the last layer, spread abundant ragù and béchamel, finish with Parmesan, and bake in a preheated oven at 356°F for about thirty to thirty-five minutes. When nicely golden, they are ready to be served.
