250 g gluten-free flour mixture for Pasta Mulino Marello
2 tablespoons olive oil
4 medium whole eggs - Salt q.b.
Ingredients for béchamel
100 g Fine white rice flour Mulino Marello
100 g butter - 800 ml of milk
Salt q.b. - Nutmeg q.b.
Ingredients for ragu'
500 g minced meat
1 bottle of 700g tomato sauce
1 onion - 1 carrot - 1 celery
Prepare the base for the pasta ( follow the recipe for fresh gluten-free pasta), for the lasagna spread the dough with the rolling pin or with the
machine and cut it into equal rectangles.
Prepare béchamel (follow recipe Gluten-free béchamel).
Prepare the sauce, peel and finely cut the onion, cut the carrot and celery into small pieces, sauté and
add the minced meat. Let cook for about ten minutes, add salt, add the sauce and make
cook for at least an hour, it must be quite liquid. Take a pirouette and put the sauce on it, put yourself on it
the strips of dough forming a layer, pour over the béchamel sauce and another layer of ragout so on until
form at least 4 layers of pasta and seasoning. Bake in a preheated oven at 160/180° for 15/20 minutes.