- 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.
- TOTAL FAT
- 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
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 PASTABlanch 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 LASAGNEGrease 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.