A recipe with the fantastic Italian gluten free lasagne by  La Rosa

Last Saturday I called my dear friend Alma Rota, journalist and blogger of C-sans gluten, to ask her if she wanted to make some lasagna together. The reason why was that I have recently discovered one fantastic gluten free Italian pasta brand: La Rosa. La Rosa pasta is 100% natural, no additives whatsoever, only rice and corn flours made following the best artisanal tradition to make that great Italian gluten free pasta that we all love. Alma is an excellent cook and made some very yummy lasagne! We both have celiac disease and it’s been ages since the last time we ate good lasagne. Well, for both of us eating La Rosa brought us back some old but dear childhood memories…Here it is her recipe: le lasagne di Alma! Hope you will enjoy it as much as we did.

Delicious gluten free lasagna: Pastificio La Rosa


In a large pan add the olive oil, the tomato sauce, the zucchini cut in small cubes, the garlic, a pinch of salt, pepper, and some leaves of fresh basil.

Cook over low heat from 10 to 15 minutes.

In a large pot, add water. Bring it to boil, add a pinch of salt and the lasagna.

The lasagna La Rosa took about 6 to 7 minutes to get ready. Once they are, gently pass one lasagna at a time under warm water. It will let the rice starch go away.

In a baking pan, add one layer of sauce, two lasagna, again the sauce, the mozzarella in small cubes, the ham in small pieces, some leaves of fresh spinach, the grated pecorino romano cheese. Cover with other two lasagna and repeat the same procedure. Cover with more lasagna, add a good quantity of sauce and sprinkle the grated pecorino romano all over. Add some grinded pepper if you like it.

Pre-heat the oven to 200°. Cook for about 20 minutes.

Buon appetito !

pS to know more about the brand La Rosa, click here.

Gluten free lasagna La Rosa



Recipe for 4:
– 250 gr lasagne – La Rosa
– 750 gr tomato sauce – De Cecco
– 1 big zucchini
– himalaya salt, to taste
– pepper to taste
– fresh basil
– 1 clove of garlic or garlic « des ours » used as powder
– extra virgin olive oil to taste
– 200 gr mozzarella
– 100 gr smoked ham
– spinach leaves
– grated pecorino romano cheese to taste


Recipe by Alma Rota,
journalist and blogger of C-sans gluten




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