Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 6 people:
300 g Special for fresh pasta Molino dalla Giovanna without gluten - 60 g of chard cooked and already smoothies 2 eggs and 1 egg yolk
8/10 g of salt with coarse salt
Fine flour of gluten-free rice with extra virgin olive oil for cooking
For béchamel
5 dl of whole milk
30 g of butter
30 g of fine rice without gluten
Sale up to
Nutmeg
For the filling
3 tomatoes coppered red tomatoes - 250 g smoked cheese scamorza
1 aubergine
Gluten-free fine rice flour
Butter
100 g Parmigiano Reggiano Grattugiano
1 l sunflower-seed oil
Salt up
Ground black pepper

Procedure
Prepare the dough. Mix the gluten-free mix and the chard in a bowl, add the eggs in the middle; mix everything with the salt and work vigorously to obtain a homogeneous mixture. Create a ball with it, cover it with kitchen foil and let it rest in the refrigerator for 30 minutes.
Slice the aubergines to a thickness of 3 mm, create layers in a bowl of aubergines and season each layer with a pinch of salt until , let an hour rest in the fridge.
Wash the tomatoes and remove the petiole, slice them also to the thickness of 3 mm and put aside, do the same thing with the scamorza.
In the meantime, prepare the béchamel sauce .
Pour the milk into a saucepan, bring it almost to a boil, and add a pinch of salt and a grated nutmeg; in a second saucepan, pour the melted butter into a bowl, add the flour and mix it with a whisk. Add the mixture of butter and flour to the milk, pouring it into a string, continuing to mix with a whisk, and thicken the béchamel over a soft flame. Let it rest at room temperature.
Work the egg pasta again and divide the dough into small cakes; roll it out with the special machine on the floured surface in 1 mm thick sheets and let stand for 15 minutes; then, cut out from them rectangles of about 12X14 cm and cook for 1/2 minute in plenty of boiling salted water with 1 tablespoon of oil.Drain them with a skimmer and transfer them to a bowl with cold water; then remove them from the water, place them on a kitchen towel and dab them.
Heat the oil in a large pan, remove the aubergines from the fridge and dry them with the maceration water, flour them well with the rice flour without gluten and when the oil will be very hot cook for about 2/3 minutes, drain in some absorbent paper and put aside.
Uncork a round pan with part of the béchamel and lay a layer of lasagne on it, cover with another béchamel sauce, create a layer of aubergine, tomato and scamorza alternating, sprinkle with Parmesan. Create a new layer of dough and proceed as indicated until the ingredients are finished,closing the lasagna with 3 discs of pasta coppati previously. Spread the flaked butter onto the surface of the lasagne and cook in the hot oven at 180 ° C for about 40 minutes; after cooking, remove from the oven, leave for 15 minutes and serve.