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Lasagne with Beef Ragù and Chickpea Flour Béchamel

17/11/2023

I can offer you a version of lasagne with ragù and a béchamel sauce made using chickpea flour, an excellent alternative to wheat flour for those following a gluten-free diet or simply wishing to experiment with different ingredients.

Ingredients

For the ragù:

  • 300 g of ground beef
  • 200 g of ground pork
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk of celery, finely chopped
  • 1/2 glass of red wine
  • 700 ml of tomato puree
  • Extra virgin olive oil
  • Salt and pepper to taste

For the béchamel with chickpea flour:

  • 70 g of chickpea flour
  • 500 ml of milk (you can also choose a plant-based version if you prefer)
  • 50 g of butter (or margarine for a dairy-free version)
  • Nutmeg, grated to taste
  • Salt to taste

Additionally:

  • Lasagna sheets (gluten-free if necessary)
  • Grated Parmesan cheese to taste (optional)
  • Grated mozzarella or diced (optional)

Preparation

For the ragù:

  1. In a large pan, heat some oil and sauté the onion, carrot, and celery until they soften.
  2. Add the ground meats and cook until browned, crumbling the meat with a wooden spoon.
  3. Deglaze with the red wine and let it evaporate.
  4. Pour in the tomato puree, adjust for salt and pepper, and let it simmer on low heat for at least 2 hours, stirring occasionally.

For the béchamel with chickpea flour:

  1. In a pot, melt the butter over medium heat.
  2. Add the sifted chickpea flour, stirring vigorously with a whisk to prevent lumps.
  3. Slowly pour in the cold milk, continuing to stir.
  4. Cook the béchamel, stirring continuously, until it thickens and reaches the desired consistency.
  5. Season with salt and nutmeg to taste.

Assembling the lasagne:

  1. Prepare a baking dish by lightly greasing it with oil or butter.
  2. Spread a first layer of béchamel on the bottom of the dish.
  3. Cover with a layer of lasagna sheets, then add ragù and sprinkle with béchamel and a bit of Parmesan or mozzarella.
  4. Repeat the layers until all ingredients are used up, ending with béchamel and cheese.
  5. Bake in a preheated oven at 180 °C for about 40 minutes or until the surface is golden brown and crispy.

Let the lasagne rest for about ten minutes before serving. This break allows the layers to set, making the cutting cleaner and the tasting more enjoyable.

Curiosity

Lasagne is one of the most representative dishes of Italian cuisine, especially in Emilia-Romagna. The version with chickpea flour béchamel is a modern variant that adapts to contemporary dietary needs and introduces different flavors. Chickpea flour adds a slightly nutty note and an additional protein contribution to the dish.

Lasagne with Beef Ragù and Chickpea Flour Béchamel