Gluten Free Lasagna Bolognese
I made this wonderful gluten-free lasagna bolognese for dinner and it tasted exactly the same as the regular lasagna. I found this lasagna sheets made by...
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Cooking tools:
- Kitchen scale
- Grater
- Pepper mill
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Pot
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Baking dish
Ingredients
- lasagna pasta sheets: ~9 sheets
- Shredded Mozzarella: ~5 oz (150g)
- Mushrooms: Hand full
- Parmigiano-Reggiano: ~3.5 oz (100g)
- Butter: 1.4 oz (40g)
- Chickpea Flour: 2.5 TBSP
- Organic Goat Milk Yogurt: ~1/2 Cup
- Himalayan Pink Salt
- Freshly Ground Pepper
- Ground Nutmeg: pinch
- Extra-Virgin Olive Oil: 3 TBSP
- Onions: 3.5 oz (100g)
- Celery: 3.5 oz (100g)
- Carrots: 3.5 oz (100g)
- Ground Beef: 17 oz (500g)
- Red Wine: 1/4-1/2 Cup Optional
- Tomato paste: 250 ML
- Ripe Tomatoes: 3
- Red Paprika: 1 TBSP
- Dried Oregano
- Atlantic Sea Salt
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