Gluten-free lasagna with ground beef and béchamel

1. 1. First, finely chop the onion and garlic and fry them in oil. Add the meat and stir-fry quickly so that the pieces of meat separate from each other.
2. 2. Season, add pasteurized tomatoes and simmer for 25 minutes.
3. 3. In the meantime, prepare the lasagna dough from the listed ingredients.
4. 4. Dust the worktop with rice flour and roll out the dough to 2-3 mm. We cut the size of the sheets according to the size of the baking dish.
5. 5. Oil the baking pan and place a sheet of dough. Layer the meat filling, pour the béchamel and cover with the second sheet of dough.
6. 6. We repeat the procedure 2 times or if we spend everything. Pour bechamel and grated cheese on the top plate.
7. 7. Place the lasagna baking dish (16x23 cm) in a preheated oven at 170°C for 50 minutes.

Bechamel procedure:

1. 1. Mix butter and Universal mix over low heat.
2. 2. Gradually add milk and spices (may also include nutmeg).