The gluten-free lasagna with lentil ragu is a rich, tasty, and flavorful main course, perfect for Sunday lunch. A vegetarian recipe suitable for everyone because we have corn and rice sheets, lactose-free béchamel, and a vegetable ragu. Simple, good, and quick because if you’re a bit organized in the kitchen, you can prepare some parts in advance. Of course, with the same procedure, you can prepare classic lasagna with traditional sheets, traditional béchamel, and lentil ragu. Or a gluten-free lasagna with a meat ragu. In short, you can personalize the gluten-free lasagna with lentil ragu according to your needs and based on your guests.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz rice and corn sheets (Felicia brand)
- 1 cup grated parmesan
- 2 cups lactose-free béchamel
- 8.1 oz canned lentils (drained weight)
- 2.4 cups tomato puree
- 1 stalk celery
- 1 carrot
- 1 red onion
- 1 tsp vegetable broth cube (homemade)
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 3.5 oz water
- to taste basil
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 High-sided Pot
- 1 Baking Dish
- 1 Pot for boiling sheets
- 1 Bowl
Steps
Prepare the lentil ragu by following the procedure indicated in the recipe “Lentil Ragu” or if you prefer, you can prepare it in the slow cooker following the steps indicated in the article “Lentil Ragu in Slow Cooker“. Once the ragu is ready, proceed to prepare the lactose-free béchamel or classic. You can buy it ready-made or make it at home.
The package of the rice and corn sheets states that they should go directly into the baking dish. I tried it, 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, in some spots, the sheet does not cook perfectly. If you want perfect results, boil it for a few minutes (three/four minutes in salted water with a drop of oil, four/five sheets at a time, immersing them one by one) and then pass them in a bowl with cold water. They will lose starch, and you will have 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 with plenty of lentil ragu, sprinkle with grated parmesan and proceed with three more layers of pasta. On the last layer, distribute plenty of ragu and béchamel, finish with the parmesan, and bake in a preheated oven at 356°F for about thirty/thirty-five minutes. When they are beautifully golden, they are ready to be served.
