I prepared these rice crepes Lasagne in an occasion of a vegetarian dinner of twenty people: they were very succesfull! I had a guest who had as well intolerances to gluten, so I decided to create a version for people intolerant to gluten.
Time of cooking
30 minutes
Servings
5
What did I use
A pan for crepes, three non-stick pans, a cutting board, a knife, two wooden spoons, a large glass bowl, two round baking trays, a little pan
Ingredients
For the rice crepes:
Rice flour: 160 gr
Eggs: 3
Milk: 250 ml
Olive oil as required
Salt as required
Butter: a teaspoon
For the pumpkin and radicchio lasagne:
Rice flour: 1 spoon
Milk: 2 glasses
Leek: 1
Pumpkin (pulp): about 500 gr
Salt
Pepper
Nutmeg
Red radicchio: 4 heads
Minced cheese: 4 spoons
For the zucchini and zucchini flowers lasagne:
Zucchini flowers: 1 little bag
Minced garlic
Minced cheese: 2 full spoons
Chive
Salt
pepper
Olive oil
Zucchini: 800 gr
Milk: 1,5 dl
Ricotta: 650 gr
Butter: 1 teaspoon
How did I do
I preheated the oven at 220°C.
I stewed the pumpkin’s pulp, cut in pieces, with a little water at medium fire, covered with a lid in a nonstick pot.
In the meanwhile, I cleaned and cut in slices the leek and the radicchio.
I stewed them few minutes at high fire in another nonstick pot with a little oil, salt and pepper.
I cleaned and cut in slices the zucchini and rougly broke up half of the zucchini flowers.
I cooked them for few minutes in the third nonstick pot with oil, salt and pepper.
While the vegetables were cooking, I prepared the crepes: I beat all the ingredients and reheated the pan for the crepes.
I melted a little butter and with a ladle I poured some dough, trying to make a thin crepe, and cooked on both sides.
I continued in this way until I finished the crepe dough. I put them on a plate.
When the vegetables were ready, I prepared the bechamel: I melted a little butter in the little pan at low fire, I added the rice flour mixing immediately with a whisk and then I added milk. I continued to beat for few minutes until I obtained a soft and smooth cream.
I added salt and pepper and minced nutmeg to the bechamel.
In the bowl I mix ricotta, zucchini and zucchini flowers, salt, pepper and a little cheese.
In one of the two baking trays I put a layer of bechamel. I put then a crepe, the pumpkin mashed with a fork, radicchio and leek, bechamel and a little cheese. I continued in this way until I finished these ingredients, making the last layer with bechamel and cheese.
In the second baking tray I put a little of dough of ricotta,zucchini and zucchini flowers on the base. Then I put a crepe and again the dough of ricotta, zucchini and zucchini flowers. I continued in this way until I finished these ingredients, making the last layer with zucchini, the remaining whole zucchini flowers, cheese and chive roughly broke into pieces.
I put both the baking trays in the oven for about 15 minutes.
I served hot.
Buon appetito!
