Crafting a Perfect Gluten-Free Lasagne

From noodles to bechamel and everything in between, this completely From Scratch Gluten Free Lasagne is so good, you'll want to make it all the time!
Recipe: www.letthemeat...
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[@wirewool2082]

Watching pasta process was a trip to "Kim's Gluten-Free Playground"! Thank you for sharing this family treasure!

[@LetThemEatGlutenFreeCake]

Haha! That's too funny (and true as well) 🥰🥰🥰

[@nataliejoan437]

Hi from Australia, I’m hoping to make this in the next few days but it looks amazing! I’ve made a few of your recipes and have been blown away! I’m so thankful I’ve come across your channel thank you and God bless 🙏🏼❤️

[@LetThemEatGlutenFreeCake]

Thanks so much! God bless you 🥰

[@chiarascerrato9957]

It looks so delicious . I am always so afraid that my pasta will crumble but after watching you I’m going to definitely try it. Thank you

[@C.C-os1cz]

My mom made so much lasagna growing up that I disliked it. But when I saw your video on this feed it looked really good to me.

[@kathartzell4856]

Awesome!

[@nk2904]

Omg!

[@mrfranko6]

Thanks Kim for sharing this with us 😊... question: you don't need to cook the noodles first? Thanks again, very much appreciated

[@LetThemEatGlutenFreeCake]

No need to precook the noodles. They will cook perfectly in the sauce 🥰

[@oriollara9939]

Does anyone else here that tries to make gf bechamel ends up with liquid milk again when it cools down? The sauce thickens while I'm cooking it, but when I take it out of the fire it slowly turns liquid while cooling. I've tried with your proportions and this has been the case again, but this has been happening to me for years. I don't know what I'm doing wrong, as you state that it tends to thicken when it cools down for you...

[@LetThemEatGlutenFreeCake]

You may not be activating the cornstarch. Make sure to cook the sauce for at least 30 seconds to a minute after adding the milk.