(for 4-6 people)
250 gr. Gluten-free pasta for lasagne
(for each 75 grams of raw pasta is obtained from a portion 170 gr)
200 grams of mozzarella delattosata
180 grams of tofu
3 medium carrots
8 small courgettes
1 strain of radicchio
10 cherry tomatoes pixels
400 grams of cooked fennel
1 tablespoon of soy gluten-free
1 pinch of ginger
1 basil leaf
30 grams of rice flour
400 grams of lactose-free milk
30 grams of lactose-free margarine
salt to taste
Cut carrots, zucchini and fennel julienne. Thinly sliced radicchio and tomatoes into small cubes.
Make a sauce with chilli oil, chives and basil; before you add the radicchio, you do wilt, then add the other vegetables, soy and tofu cut into small cubes.
Finally add the tomatoes. Cook for at least 45 minutes (vegetables should be crunchy), adding water if necessary. If necessary add salt.
Melt the margarine and add the rice flour. Melt it with the sauce without creating lumps.
Add the milk, stirring constantly, salt and nutmeg. Bring to a boil and cook for a few minutes. If it gets too thick add some milk.
Add the bechamel sauce and stir.
If necessary, cook the pasta before (some pastes are already 'pre-cooked).
Cut the mozzarella into cubes. In a baking dish place a couple of tablespoons of the sauce and place the first layer of pasta. Add the tomato sauce, mozzarella, another layer of pasta and so 'on. Make sure that the last layer has plenty of sauce and mozzarella.
Bake at 220 degrees for at least 20 minutes.
Before serving well controlled cooking pasta.
Allergy warning: Contains milk and soy.
Check carefully if the ingredients are compatible with your intolerances / allergies before experiencing any recipe.