BARILLA GLUTEN FREE LASAGNE WITH BEETROOT, BABY SPINACH AND GOAT'S CHEESE

Gluten Free Lasagne

Made with

Barilla Gluten Free Lasagne

Add to favorites Remove from favorites
Share
Print
Prep
Cook
Skill
Casual
Diet
Gluten Free

Enjoy the rich flavour combination of goat’s cheese and beetroot in this lasagne recipe. Gluten Free Lasagne sheets are the newest addition to the Barilla Gluten Free range.

475.4
CALORIES
9.9g
TOTAL FAT
27.9g
PROTEIN
46.8g
TOTAL CARBOHYDRATES

Ingredients 2 Number of Servings

Ingredients for 2 people:

  • 5 Barilla Gluten Free Lasagne Sheets
  • 100g red beetroot, boiled
  • 100g baby spinach
  • 80g goat's cheese
  • 1/2 garlic clove
  • 1 tbs Extra Virgin Olive Oil

To make the Bechamel

  • 300g milk
  • 15g butter
  • 15ml Extra Virgin Olive Oil
  • 30g cornflour
  • Nutmeg, salt and pepper, to taste



Add ingredients to clipboard

Instructions

  • PREPARE THE BECHAMEL

    Melt the butter and olive oil. Add the potato starch and corn flour. Add the hot milk and a pinch of salt and bring to the boil. Away from the heat, add the goat’s cheese to the bechamel and mix until melted, season with salt, pepper and nutmeg and set aside.

  • COOK THE PASTA

    Blanch the Lasagne sheets in salted boiling water. Cool down in water. Cut each sheet in half and drain on a cloth.
  • PREPARE THE FILLING

    Sauté the washed baby spinach in a pan with a peeled garlic clove and a pinch of salt. Set aside. Peel and slice thinly the boiled beetroot.

  • BUILD THE LASAGNE

    Grease a small baking tray, add a little bechamel to the bottom, then spinach, slices of beetroot and a square of blanched Lasagne. Repeat 4 layers in the same way, just leaving béchamel and spinach on top.
  • BAKE AND SERVE

    Bake in a pre-heated oven at 180°C for 20 minutes. Then let rest for 5 minutes before eating.

Show more