Thursday, May 15, 2014

Gluten-Free Lasagna


I know. Sounds too good to be true.

Being pregnant, I've had the most random cravings. This week, I couldn't wait to have LASAGNA. Growing up my mom would make lasagna in bulk and put them in foil trays and freeze them for a quick dinner, or to give away. I think the only way she was able to homeschool six kids and still make a meal for others nearly every time the situation arose was due to the fact she always had lasagna in the freezer (or chicken pot pie, or baked ziti)!

This isn't her exact recipe, but I tried to remember as much as I could when making my own version, and it turned out great!!! Sean ate half the tray & he didn't even notice it was gluten-free!

There really isn't too much rhyme or reason to assembling a lasagna...it's basically just a mess of pasta and cheeses anyway, so don't worry to much about making sure there's exactly the same amount of filling between each layer.

Lastly, a word about the lasagna noodles. I found these at Wal-Mart for about $2:


Make sure you buy no boil lasagna noodles when making this (or any other type of lasagna, for that matter). You literally just layer the hard, uncooked noodles while assembling everything, and they cook perfectly in the oven. If you boil the noodles beforehand, your lasagna will most likely end up dry; plus, it's extra unnecessary work!

Gluten-Free Lasagna

For the sauce:
- 2-lb. ground beef
- one yellow onion
- salt & pepper to taste
- basil
- Italian Seasoning
- garlic powder
- Two 28-oz cans of crushed tomatoes

1. Brown the beef with diced onion, add seasonings to taste
2. Add tomatoes, stir and let simmer

For the filling:
- at least 15 ounces of ricotta cheese
- 1/2 cup Parmesan cheese
- one egg
- salt, pepper, & Italian Seasoning

1. Mix all ingredients together until smooth

You will also need:
- plenty of grated Mozzarella cheese
- Gluten-Free, no boil lasagna noodles
- 9X13 baking pan

Instructions:
1. Preheat oven to 350 degrees.
2. Begin by ladling a generous amount of sauce to cover the bottom of your 9X13 pan. Lay lasagna noodles across the top to cover the sauce (if you have to break them to fit, that's fine).
3. Spread noodles with 1/3 of the ricotta cheese mixture and sprinkle with mozzarella cheese.
4. Repeat steps 2 & 3 three times: sauce, noodles, ricotta, mozzarella until you have three layers.
5. Bake for 45 min. - 1 hour until the cheese is bubbling and you can slice a knife through the noodles easily. Let sit for 15 minutes before serving.

& that is all! Enjoy, my friends!

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