We are intolerant of tomatoes. We are allergic so if we don’t eat it for a long time, sometimes I can cook food made of tomatoes.
Ingredients for 1 serving
100 grams of minced chicken meat
3 strands of fresh basil
100 ml of concentrated tomatoes
5 pieces of cherry tomatoes
salt according to taste
pepper according to taste
gluten free lasagna pasta
1 serving of gluten- and lactose-free bechamel sauce
100 grams of lactose-free grated cheese
2. I steamed the leek until it was glass like and transparent, then I added the meat and fried it until it became white. I squeezed the juice out of the zucchini and added it to the meat, cooked it a for a short time, and then added the tomato concentrate. I poured a little water on it, chopped the basil and added it. I salted and peppered it then and I cooked it at low heat at least for 20 minutes.
After 20 minutes, I cut 3 cherry tomatoes into quarters and added them to the tomato and meat mix, then I let it heat until it boiled.
I sprinkled the baking dish with olive oil, then I put a tablespoon of tomato sauce and a tablespoon of Béchamel sauce at the bottom. Then came the first layer of pasta. (Unfortunately, the gluten-free lasagna paste that I ordered arrived broken in the box. It didn’t matter, it didn’t affect the taste. 🙂 ) After the pasta, I put tomato sauce, then Béchamel sauce again. I continued this until I run out of the ingredients.
5. I made sure to put the last serving of tomato sauce and Béchamel sauce on top of the last pasta at the end. I sprinkled this with plenty of grated cheese, and I topped all with cherry tomatoes. I baked it in a preheated oven at 200 C (approx. 400 F) for 30 minutes.