GLUTEN FREE LASAGNA!

HAPPY GLUTEN FREE FRIDAY!!! I ADAPTED MY USUAL LASAGNA RECIPE TO MAKE A GF VERSION AND IT WAS AMAZZZZZING! IF YOU ARE NOT GF, NO WORRIES-JUST USE REGULAR PASTA (EVEN NO BOIL)…THIS RECIPE IS A KEEPER!!!
RECIPE:
FOR THE LASAGNA NOODLES I BOUGHT TINKYADA GF LASAGNA NOODLES AND BOILED 13 MINUTES, THEN DRAINED AND RINSED.
PREHEAT OVEN TO 375!

SAUCE:
2T. EVOO
1 CHOPPED ONION
1 1/2 POUNDS GROUND MEAT (I USED HALF BEEF, HALF PORK)
1/4C. HEAVY CREAM
1 (28 ounce) can TOMATO PUREE
1 (28 ounce) can CRUSHED TOMATOES
SALT AND PEPPER TO TASTE
HEAT OLIVE OIL AND COOK ONION FOR A FEW MINUTES. ADD MEAT AND BREAK IT UP WITH THE BACK OF A SPOON AND COOK FOR A FEW MINUTES. ADD THE HEAVY CREAM AND COOK UNTIL LIQUID EVAPORATES AND ONLY FAT REMAINS. ADD SALT AND PEPPER TO TASTE. ADD BOTH CANS OF TOMATOES. SIMMER ABOUT 5 MINUTES AND THAT’S IT!!!

CHEESE: 1 POUND SHREDDED CHEESE-I USE A COMBO OF PROVOLONE & MOZZARELLA AND PARMESAN FOR THE TOPPING!

(NOTE: I DID NOT MAKE A RICOTTA LAYER FOR THIS LASAGNA AND WE NEVER MISSED IT. FEEL FREE TO MAKE ONE THOUGH AND ADD TO YOUR LAYERS!!!)

ASSEMBLY: IN A 9X13 DEEP DISH, SPREAD A LITTLE SAUCE ON THE BOTTOM AND THEN LAYER NOODLES, SAUCE, CHEESE AND REPEAT. SPRINKLE TOP WITH PARMESAN CHEESE. BAKE COVERED FOR 15 MINUTES. UNCOVER AND BAKE AN ADDITIONAL 25 MINUTES.

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Comments

  1. says

    I’ve never used heavy cream.. i’ve used ricotta cheese.. normally the huge one.. or a friend of mine used cottage cheese.. it gives it a sweeter flavor.. but is still good. I had a co-worker who put onions, peppers and black olives along with several pounds of meat in it.. but then again she was a military wife.. so she was used to feeding a huge crowd. my lasagna is pretty heavy considering.. between the meat, cheese, noodles, and shredded cheese.. but it is soo good once it’s done. the leftovers don’t last too long on my end. :)

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