Rizopia Organic Brown Rice Lasagne 375g

Rizopia Organic Brown Rice Pasta is manufactured by Rizopia Inc based in Toronto Canada . It is a family company specialising in producing the finest gluten free pasta.

Rizopia production facility is totally wheat, gluten, egg, dairy, nut and corn free.

Lasagne - Sheets of flat strips of rectangular pasta with ruffled edges. Classic dish is baked lasagna. However, use vegetables, cheeses and any kind of sauce to fill up your next creative, new Lasagne casseroles.

Ingredients: organic brown rice and water.

Nutritional Information:
Typical Values per 100g
Energy 1506kj/360kcal
Protein 7.9g
Carbohydrates 76.8g
of which sugars 0.6g
Fat 2.4g
of which saturates 0.4g
mono-unsaturated 0.9g
poly-unsaturated 0.9g
Cholesterol 0g
Fibre 3.2g
Sodium 0g

Baked Lasagne

For a classic Lasagne we need the following ingredients, there is a fair amount of work but the results are fantastic.Firstly prepare the Ragu (meat) sauce

1 x medium onion chopped finely
3 x tablespoons olive oil
40g butter
2 x sticks celery chopped finely
2 x carrots chopped finely
350g lean minced beef
Salt & pepper
250ml white wine
250ml milk
Grated nutmeg
440g tinned chopped tomatoes

1. Sauté the onion with the olive oil and butter until soft, add the celery and carrot and soften them.
2. Add the minced beef and brown.
3. Add the wine and totally evaporate.
4. Add the milk and nutmeg gratings and evaporate but do not burn.
5. Add the Tomatoes turn the heat down and cook for 3-4 hours.
6. Check seasoning adding salt and pepper.

Secondly prepare the Béchamel sauce
450ml milk
60g butter
50g gluten free flour
Salt & pepper

1. Heat the milk close to boiling point.
2. Melt the butter in a separate sauce pan add the flour stirring for 2 minutes.
3. Turn off the heat and add the hot milk slowly stirring continuously.
4. Turn the heat back on, add salt and pepper and cook on a low heat for 10 minutes.

Putting the Lasagne together
Rizopia Lasagne
65g Parmesan
25g butter

1. Preheat the oven to 230C / 450 F.
2. Smear the bottom of an oblong oven dish with the Ragu sauce.
3. Place a layer of raw Lasagne, cover with Ragu sauce then a layer of Béchamel sauce and a sprinkling of cheese.
4. Repeat for 4 or 5 layers.
5. Coat the top layer with just Béchamel sauce and some cheese.
6. Cover the Lasagne with foil and cook for 20 minutes.
7. Remove the foil and continue to cook 25 or so minutes check with a sharp knife to make sure the lasagne is cooked through.
8. Allow the Lasagne to stand for 10 minutes before serving.