![Gluten-free Spinach Lasagna](/_next/image?url=https%3A%2F%2Fstorage.googleapis.com%2Fsulten-media-storage%2FaVPkVgah3VfupDRO3bCU2EgVapp2%2Frecipes%2F636377dc-c70e-426b-8950-e370cc5b02af%2Fgluten-free-spinach-lasagna-gaxr.jpeg&w=750&q=75)
ingredienser
- 1 clove garlic
- ½ x leeks
- ½ x zucchini
- 2 ½ tbsp dill
- 1 tbsp olive oil
- 450 g spinach
- 2 tbsp lemon juice
- 2 tbsp butter
- 1 ½ tbsp gluten-free all-purpose flour
- ½ tsp ground nutmeg
- 2 ½ dl milk
- 3 tbsp parmesan
- 4 x gluten-free lasagna sheets
- 250 g mozzarella
- 150 g cheese
fremsgangsmåte
- Pre-heat the oven to 180 degrees celcius.
- Mince the garlic and leeks, and grate the zucchini.
- Add olive oil to a frying pan, and fry garlic and leeks until golden. Add spinach, zucchini, lemon juice and dill and let simmer for a couple of minutes.
- Make the béchamel sauce by melting the butter to a saucepan. Add gluten-free flour and nutmeg. Stir well. Add milk little by little, and bring to a boil while stirring constantly until the sauce thickens. Add grated parmesan and salt and pepper to taste.
- Add some of the spinach to a small ovenproof dish. Cover with gluten-free lasagna sheets, top with cheese and then repeat until you have used up all the lasagna sheets and the spinach.
- Top the lasagna dish with the béchamel sauce and cover with cheese. Bake in the oven for 25-30 minutes.