250 g of gluten-free flour blend for Pasta Mulino Marello
2 tablespoons of olive oil
4 whole medium eggs - Salt to taste.

Ingredients for the béchamel
100 g Fine white rice flour Mulino Marello
100 g butter - 800 ml milk
Salt to taste - Nutmeg to taste

Ingredients for the ragù
500 g minced meat
1 bottle of 700 g tomato sauce
1 onion - 1 carrot - 1 celery

Procedure
Prepare the base for the pasta (follow the recipe for fresh gluten-free pasta), for lasagna, roll out the dough with a rolling pin or
machine and cut it into equal rectangles.

Prepare the bechamel (follow recipe Gluten-free bechamel).
Prepare the ragù, peel and finely cut the onion, cut the carrot and celery into small pieces, fry and
add the minced meat. Leave to cook for about ten minutes, season with salt, add the sauce and do
cook for at least an hour, it must be quite liquid. Take a baking dish and put the ragù on top
the strips of pasta forming a layer, pour over the béchamel and another layer of ragù so on until
form at least 4 layers of pasta and sauce. Cook in a preheated oven at 160/180'° for 15/20 minutes.
Serve piping hot.