Gluten-free and lactose-free lasagna ❤️🧡💛

Cut the vegetables into small cubes. In the meantime, cook the egg for 10'.

Sauté the carrot, broccoli, mushrooms and bell pepper with a little oil in a frying pan.

When it is poached, add the natural tomato. Stir until everything is well done.

Add the crushed tomato, the tuna and the boiled egg. Add the spices to taste.

Meanwhile, soak the cooked gluten-free lasagna sheets in hot water for 5 minutes.

Make the bechamel sauce. You can find the recipe in my profile.

When everything is ready, assemble the lasagna. To make it juicier, I sprinkle grated cheese between each layer. Preheat the oven to 180°.

When it is ready, pour the béchamel sauce on top and the grated cheese and bake in the oven at 180° for 10' at 180°.