Gluten-free vegetable lasagna for Kitchen Robot and Air Fryer
restaurant 2-4 portions
schedule 45 min
Cooking details
This recipe has been tested in a 3L Blade Kitchen Robot and a 5’5L Newlux Air Fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_altGluten-free pasta
- task_alt175 g. of rice flour
- task_alt½ tbsp. of olive oil
- task_alt2 eggs
- task_alt10 g. of vinegar
- task_altFilling
- task_alt250 g. zucchini
- task_alt250 g. pumpkin
- task_alt½ red bell pepper
- task_alt½ green bell pepper
- task_alt½ red onion
- task_alt75 g. of olive oil
- task_alt1 tsp. of salt
- task_altLasagna
- task_alt6-8 gluten free lasagna sheets
- task_altVegetable stuffing
- task_alt100 g. philadelphia cheese
- task_alt100 g. of grated cheese
step by step recipe
- We make the gluten-free pasta sheets by placing the mixer in the jug of the food processor. Add the rice flour, 1 teaspoon of olive oil, the eggs and the vinegar to the pitcher in this order. Mix the pasta dough by programming the robot at speed 3 for 3 minutes.
- Remove the dough and on a well-floured work surface (with rice flour), roll out the dough with a rolling pin to a thickness of approximately ¼ cm. We cut it into our plates and set them aside.
Ingredients
- For a vegetarian option, just leave out the ham.
- Clean the jar and add the grater shaft with the grater on top with the cutting edge on top. Place the food processor lid on top of the food processor. We introduce the pieces of zucchini and squash in the opening and putting the robot at speed 5, we chop the vegetables. Remove the cut vegetables and place them in the steamer and steamer tray. Clean the jug and place the blades in the jug.
- Add the peppers and onion to the jar and chop on speed 4 for 5 seconds. Add the oil and salt to the jug and place the steam accessory and steam tray on top of the jug and place the lid on top. Program the robot at speed 1 reverse rotation at 120º C for 15 minutes.
- Meanwhile, place the gluten-free plates in boiling salted water for 2-3 minutes. Once cooked, take them out and sprinkle them with olive oil to prevent them from sticking.
- Drizzle a little oil in our pan and place 2-3 plates of pasta on the bottom. Add a few spoonfuls of the pepper and oil mixture on top. Cover with a layer of zucchini and squash slices. Add a few spoonfuls of Philadelphia cheese and repeat. Pasta, pepper and oil mixture, zucchini and squash, cream cheese. Repeat 1 more time or until the top of the container is reached. Sprinkle the grated cheese on top.
- Place the lasagna in the basket of the air fryer and set the air fryer to 180º C for 8 minutes. Let the lasagna rest for 5 minutes before serving.
- Serve piping hot!
