Time: 1 ora
Difficulty: Facile

Ingredients for 6 people:
500 g pasta for lasagna Pasta di Venezia

For béchamel sauce
2 l of whole milk lactose free
70 g Corn seed oil
80 g fine gluten-free rice flour
Sale up to
Nutmeg
1 kg seafood
2 cloves of garlic
1 bunch of thyme
¼ Lt of white wine
60 g breadcrumbs gluten free
Extra virgin olive oil
Salt up
Ground black pepper

Procedure

Peel the garlic and chop it finely, pour it into the pan and add three tablespoons of oil,sauté for a few minutes on a gentle flame add the fresh seafood and cook for about 10 minutes.
At this point, blend the fish with the white wine and finish cooking for about 15 minutes, remove the fish from fire and put aside.
In the meantime, prepare the béchamel sauce. Pour the milk into a saucepan, bring it almost to the boil, add a pinch of salt and a grated nutmeg; in a bowl pour the oil, add the gluten-free flour and mix with a whisk. Add the milk to the mixture of oil and flour, pouring it flush, continuing to work with the whisk; let the béchamel thicken over a gentle flame. Let it rest at room temperature.
Put a pot full of water on the stove and bring to a boil,cook the pasta dough in the Pasta di Venezia 1/2 minute. Drain the sheets gradually with a skimmer and transfer them to a bowl with cold water; then take them from the water, lay them on a kitchen towel and dab them.
Heat a non-stick pan and pour the breadcrumbs and chopped thyme, stir occasionally with a wooden spoon until it is golden brown, remove from the heat and put everything in a bowl.
Nappate the pan with a tablespoon of béchamel laid out the sheets of fresh pasta cover the pasta with the pasta of Venice with another spoon of bechamel and a ladle of seafood .
Continue with the pasta dough of Venetian Pasta up to complete 4 layers, in the last layer dusted with breadcrumbs flavored with thyme.br>Preheat the oven to 190 ° C, cook everything for about 30 minutes. Once cooked let the lasagna rest in the oven for about 30 minutes, after the rest time cut into slices and serve.