Stir until all combined, then simmer for 10 minutes. Break the lasagne sheets into 2–4 pieces each and push them down into the sauce. Put them in randomly, not all on top of each other.
Peri Eagleton, co-founder of Seggiano, an Italian baked goods and pasta brand, began her mission to improve Italy’s gluten free offering. “In Italy 10-15 years ago, gluten-free pasta could ...