Skinny Easiest Lightest Gluten Free Bechamel Sauce For Veggie Ricotta Spinach Lasagna. Part 2 of 3

Here I make my lighter, healthier, but yummy version of Béchamel sauce for my ricotta & spinach lasagna. Gluten free easy & quick. Slimming Recipe. Part 2 of 3

50 g of unsalted butter.
40 g of gluten free corn starch. Arrowroot is even better if you can get it.
Half a litre (500 ml) any milk you like.

Place the butter, the starch and half a teaspoon of salt in a pan.
Place on medium heat, mix well until the butter starts melting.
When all butter is melted fully, add milk gradually a bit at the time.
This way there will be no lumps, but just smooth paste to start with.
Make sure you keep stirring as you continue to add all the milk.
Now Bring it to a gentle boil, then lower flame to minimum heat and simmer for about 5 minutes.

Add 50 g to 100 g of grated cheddar cheese directly in the sauce.

This will save time later with layering the lasagna as no extra cheese will be needed.
Stir it in well and turn off the heat.
Check if it needs more salt and or pepper as per your taste.
This sauce can be used just as topping for many healthy pasta & rice dishes.
I will use it for my delicious but light & guilt free ricotta spinach lasagna.

Join me in part 3 where I will assemble my veggie lasagna using lentil noodles...

And voila, it's done! Very creamy, but so light, healthy & gluten free

Most of all my super healthy, organic, raw, super food, specialist, vegan, vegetarian, gluten free, keto, fermented products are bought from Abel & Cole and Infinity Food Coop.
Most of all my fresh organic fruits & vegetables produces are bought from Tesco, Sainsbury's, Waitrose

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#Slimming #Bechamel #Lasagna