With these original lasagna, make your gluten intolerant friend happy! Made from buckwheat pancakes, Bolognese sauce, goat cheese and spinach, they will delight your taste buds.
If buckwheat pancakes are an emblem of Breton gastronomy, nothing prevents us from diverting them to create new recipes. Naturally gluten-free, buckwheat is therefore a good alternative for intolerant people.
Easy to prepare and very creamy, discover our video to cook them in your turn.
Ingredients for buckwheat pancakes lasagna for 4 people:
5 buckwheat pancakes
250 g mascarpone
600 g Bolognese sauce (all ready or homemade)
120 g baby spinach
400 g grated goat cheese.
In a gratin dish, place a slice of buckwheat pancake. It should cover the bottom of the dish in a single thickness. With a tablespoon, spread the mascarpone on the patty.
Add bolognese sauce. Then arrange the spinach leaves. Place them, next to each other, to line the entire surface of the dish.
Coat with grated goat cheese.
Repeat the operation until the pancakes are used up.
On top, finish with mascarpone, spread, then grated goat cheese.
Bake for 20 minutes at 180 ° C.
Read also :
⋙ Gluten-free recipe: cauliflower pizza
⋙ Vegetable lasagna: our easy recipes
⋙ Gluten-free cakes: how to cook them and our favorite recipes
⋙ What to do with buckwheat flour or buckwheat flour? 35 sweet or savory recipes, to discover to use it well