Preparation: Step 1
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Prepare all products for gluten -free rice lasagna in the oven.
The recipe uses chicken minced meat. It must be chilled. Chicken stuffing can be replaced with any other, for example, minced turkey, or a classic pig-giving.
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Step 2
Prepare rice dough for lasagnia. Pour 200 ml of water into the pan and add half a teaspoon of salt. Mix water with salt and put a pan on the fire.
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Step 3
As soon as the water boils, pour 120 grams of rice flour into it with intense stirring into it. Flour should gather in lumps and brew. It will take about 1 minute.
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Step 4
Remove the dough from heat and shift it into a bowl. Cool slightly, and then drive 1 egg into it.
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Step 5
Knead the dough until the egg is completely distributed throughout the mass of the dough.
Pour 50 grams of rice flour to the table and shift the resulting rice dough to it.
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Step 6
Knead the dough with rice flour until it is completely distributed in the entire mass of the dough. It should turn out a smooth, elastic lump of rice dough. Wrap it in the film and leave to rest for 20-30 minutes.
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Step 7
Prepare meat filling for gluten -free rice lasagna.
Peel the onion and rinse. Cut the onion into small cups.
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Step 8
Peel the garlic from the husk and cut into small cubes.
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Step 9
Prepare a tomato. Peel And cut into small cubes.
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Step 10
Pour vegetable oil into the pan and put it on medium heat. Add onions and garlic to oil and fry them for 3 minutes with periodic stiring.
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Step 11
Add chopped tomatoes to the pan, mix and cook vegetables for 2 minutes.
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Step 12
Add minced meat to the pan. Cook minced meat with vegetables with periodic stiring for 5 minutes.
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Step 13
Add tomato paste to the pan and vegetables. Pour 1 teaspoon of salt and paprika. Mix everything well. Cover the pan with a lid and simmer the meat filling for 10 minutes.
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Step 14
Remove the finished meat filling from the stove.
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Step 15
Prepare a cream sauce for gluten -free lasagnia. Put a piece of butter in a pan. Put a pan on the stove and melt the oil over medium heat.
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Step 16
Pour 30 grams of rice flour into oil and mix well. The flour should be completely distributed in oil. Prepare flour with butter for 1 minute.
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Step 17
Mix cream and 100 ml of water. Add to a pan with rice flour and oil. Mix well to completely remove lumps. Prepare the sauce over medium heat with constant stirring to light thickening. On average, it takes about 3 minutes.
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Step 18
Remove the finished sauce from the heat and add a crushed nutmeg to it.
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Step 19
Grate cheese on a large grater.
Turn on the oven for warming up 180 degrees.
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Step 20
Prepare the sheets of lasagna. Divide rice dough into 3 equal parts. On well sprinkled with rice flour of the surface, roll out each piece into the layer in size of your shape.
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Step 21
Collect gluten -free rice lasagnia. Lubricate the baking dish with a small amount of vegetable oil. Put on the bottom of the form one prepared rice sheet of lasagna.
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Step 22
Put 1/3 of the meat filling and 1/3 of the cream sauce on top.
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Step 23
Sprinkle the meat filling with sauce 1/3 of a part of grated cheese.
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Step 24
Repeat the layers. Put the lasagna sheet again.
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Step 25
Add another part of meat filling on top.
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Step 26
Pour the filling of another 1/3 part of the sauce and cover the sauce with 1/3 part of the grated cheese.
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Step 27
Repeat the layers. Put the last rice sheet of lasanya. Add the remaining meat filling on top.
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Step 28
Put the remaining sauce and evenly distribute it on the meat.
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Step 29
Sprinkle with the remaining cheese. Put the shape with a hollow in the middle of the oven warmed up to 180 degrees. Bake the dish for 35-40 minutes.
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Step 30
Remove the finished dish from the oven and cool for 15 minutes.
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Step 31
It is better to serve hot, cutting it into portioned pieces.
Beaty rice climbing in the oven is ready. Bon appetit!
