Quick and easy recipe for Gluten free Lasagna that explodes with flavor
Disclaimer: I am not a chief, I am not a teacher of cooking or a nutritionist.
The biggest struggle with Celiac disease and those who have to be gluten free is taste. If you've ever tried gluten free food, the first thing that may come to mind is how bland it is. The good news is that you can still bring flavor into your life with a gluten free diet. This simple recipe will show you the ingredients, and method I use to make Gluten Free Lasagna and no need to boil the noodles!
Makes two Lasagnas that can be cut into 9 pieces. Each whole lasagna one is about 3170 calories. Each piece, if cut into 9, is about 353 calories. I would not recommend eating a whole Lasagna or both in one sitting. This is suppose to give you left overs depending on your family size. I did not include brown sugar calories as this is optional. Calories will defer depending on ingredients used.
Why Brown Sugar? Brown sugar helps reduce the acid in the red sauce which helps any one who has damage to intestines, stomach that is healing or who can't handle as much acid.
List of Ingredients
1 box gluten free noodles (I use Jovial, link below. If you use a different brand you may have to boil the noodles depending on what ingredients they are made of. So I highly suggest using the noodles in the link. Some people do say if you soak other types of lasagna noodles then you don't need to boil them.)
2lb. ground beef
half a sweet onion
2 cloves garlic, minced/or garlic powder
2 tablespoons of oregano
salt
pepper
67 ounces of Prego pasta sauce
3 lb whole milk ricotta
parmesan grated cheese
parsley flakes
1 large egg
2lb mozzarella
2 teaspoons brown sugar (optional)
1 teaspoon olive oil
Time:
Prep: 30 minutes
Bake: 30-40 minutes
Let sit: 5 minutes
Step 1: Let’s Get Started
Preheat oven 375 degrees. Get two casserole dishes and spray pam non stick. Put them aside. Chop half of the sweet onion, put aside. In a large pan, over medium high heat. (If using oil, put oil in first and heat.) Put both pounds of beef in and cook till pink color is gone. You can use wooden spoon or spatula to break up meat. Drain grease as needed and once meat is no longer pink. Add garlic (minced or powder), onion, and oregano. Stir for one minute. Add salt, pepper, and Prego sauce and lower heat to lowest setting to warm through. (If using brown sugar put it now and stir. You may need more salt to counteract the sweetness of the brown sugar.)
Step 2:
Combine ricotta, parmesan, parsley, and egg in a mixing bowl. Season with salt and pepper (Can use table salt and pepper)
Step 3:
Turn off heat and spread meat sauce to cover the bottom of both. Top with a layer of noodles. (you can break a few extra in the box to evenly cover.) Spread a layer of ricotta and then mozzarella. If you have enough to do another layer then repeat layer. (Keep in mind not to overfill your casserole dishes or they will overflow in your oven when the sauce boils.) Top it off with parsley and more parmesan.
Step 4:
Put both in oven to bake uncovered for 30-40 minutes or until the cheese on top is a golden brown. (If you did a lot more layers, more time will be needed or it may need to be covered.)
Step 5:
Check consistency of noodles by sticking butter knife in to see if it goes through and touches the bottom with ease. If it does then turn off oven and let sit for 5-7 minutes. Then cut into 9 pieces and serve.
Summery
5 easy steps to making a delicious, gluten free lasagna! If you tried this recipe, let me know in the comments! Did you follow it step by step? What changes did you make? Did you try the brown sugar, and did it help? Any other comments, let us know. Follow us on Facebook, Pinterest, and Instagram to be the first to know when our posts come out. If you liked this post, feel free to check out our other blogs and our store.
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