Rye Free Beef Lasagna

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

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Ingredients

6 servings

For the meat sauce

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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4 scallions, green tops only, thinly sliced
1 ½ lb lean ground beef
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper

For the béchamel

3 tbsp unsalted butter
3 tbsp gluten free flour
2 cups milk
¼ tsp ground nutmeg
¼ tsp salt

For assembly

12 gluten free lasagna noodles (oven-ready or boiled per package directions)
1 ½ cups parmesan cheese, finely grated
1 ½ cups mozzarella cheese, shredded

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). If using boil-required gluten-free lasagna noodles, cook them in a large pot of salted boiling water according to package directions until just tender, then drain and lay flat on a lightly oiled sheet of parchment to prevent sticking. Skip this step if using oven-ready noodles.
2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.

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