500mllactose-free milk (2 cups) * for vegan see notes
To Assable the Lasagna
200ggluten free lasagna sheets
100gmozarella cheese* for vegan see notes
100gfreshly grated parmesan cheese
100ggrated Gruyere Cheese(or sub for chedder cheese) * for vegan see notes
To make the Vegetarian Ragù
Heat up a skillet over a medium heat. Once hot add the garlic infused olive oil, courgette,carrots, spring onions or chives, mushroms and cook for about 5min or until they start to soften. Add the fresh tomatos and the tomato passata, season with salt, pepper and italian hearb mix and let it simmer for about 10 to 15min on low heat.
In the meantime prerpare the Béchamel sauce.
To make the Béchamel sauce
In a medium saucepan, heat the butter over medium-low heat until melted. Add the gluten-free flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Once both the béchamel and the ragù sauce are done, you can start assembling your lasagna.
The first layer of the lasagna should be the ragù sauce, then one layer of lasagna sheets, then the ragù sauce, the béchamel sauce and the grated cheese, and then another layer of lasagna sheets. Repeat this until all your ingredients are finished. The last layer of the lasagna should be the ragù sauce topped with cheeses.
Place it in the oven and bake for 30 to 35min on 190C degrees. Or until the top is golden.
Serve while it's warm.
And enjoy! :)
*To make this lasagna vegan, make a vegan Béchamel sauce by using vegan butter and plant-based milk, and substitute the cheese for vegan cheese.