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Gluten-Free Lasagna

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So, fun fact about me. I refused to eat lasagna for eight years. Why? When I was eight years old, my parents went on a trip, and before they left, my mom made a big lasagna. My mom told our babysitter that this lasagna was for us to eat for dinner, and maybe another meal. After two meals, our babysitter could freeze the rest of the lasagna. My parents were gone for a week, and my brother and I ate that lasagna for lunch and dinner… all seven days that they were gone. By the time they got back, we were so sick of lasagna that we refused to eat it for eight years. When I finally had it again, I loved it, but I still think of that lasagna from when I was eight years old every time that I eat it.

Anyways, fast forward to today, and I decided to make a gluten-free lasagna because I was craving it for once! While I was nervous to see how gluten-free lasagne noodles would turn out, I was so impressed! I don’t say this about gluten-free pasta often, but you couldn’t even tell it was gluten-free. I used the Barilla gluten-free oven-ready lasagne sheets, which I highly recommend. The texture was amazing! Now, let’s jump into this recipe.

Cook Time: 50 minutes

Total Time: 95 minutes

Yield: 10 servings

Prep Time: 45

Ingredients

  • 1 box of Barilla gluten-free oven-ready lasagne
  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 can of tomato paste
  • 1 cup of plum tomatoes, roughly chopped
  • ¼ cup chicken broth
  • 1 tablespoon dried basil
  • ¼ cup dry red wine
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 tablespoon oregano
  • 2 cups ricotta cheese
  • 1 tablespoon dry rosemary, diced
  • 1 cup mozzarella cheese
  • 1 cup parmesan cheese
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 425 degrees and spray a 9″ by 13″ baking dish with nonstick spray
    TIP: line a large baking sheet with aluminum foil and place the baking dish on top of the baking sheet to avoid spills
  2. Add the olive oil and diced onion to a large pot
  3. Cook on medium heat for 7 minutes until translucent, then add the garlic
  4. Cook for 5 minutes, then add the tomato paste
  5. Next, add the plum tomatoes, chicken broth, and dried basil
  6. Cook for 10 minutes and then spread half of the sauce on the bottom and sides of the baking dish
  7. Add the wine and cook down for five minutes
  8. Next, add the ground pork and ground beef
  9. Season with salt, pepper, and oregano
  10. Cook for 15 minutes until lightly brown, then remove from heat
  11. Combine the ricotta cheese and rosemary in a small bowl, then set to the side
  12. Now, it’s time to layer your sheets; start by laying about four sheets over the sauce in the baking dish
    TIP: they won’t fit perfectly and that’s okay!
  13. Cover the sheets with a generous layer of ricotta cheese
  14. Then, add your beef and pork mixture over the ricotta cheese
  15. Cover with a combination of mozzarella and parmesan cheese
  16. Start the next layer by adding four sheets of lasagne, then repeat steps 13-15
  17. On the final layer, top with cheese and cover with aluminum foil
  18. Bake for 40 minutes, then bake for another 10 minutes uncovered
  19. Let cool for 10 minutes, then serve

Garnish with Parsley & Enjoy!

This gluten-free lasagna beats all other homemade and restaurant lasagnas. Adding the wine gives it a rich flavor that adds more depth to the dish. This dish serves about ten people, so it’s the perfect meal for holidays or if you have company over. If you still have some left over after five days, put in a Tupperware container and freeze up to three months. I always like to freeze a bit to have in the freezer for the nights I’m too tired to cook or craving a rich pasta dish.

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Gluten-Free Lasagna

Recipe by adminCourse: Meat
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 box of Barilla gluten-free oven-ready lasagne

  • 1 tablespoon olive oil

  • 1 white onion, diced

  • 3 cloves garlic, minced

  • 1 can of tomato paste

  • 1 cup of plum tomatoes, roughly chopped

  • ¼ cup chicken broth

  • 1 tablespoon dried basil

  • ¼ cup dry red wine

  • 1 pound ground beef

  • 1 pound ground pork

  • 2 teaspoons salt

  • 2 teaspoons pepper

  • 1 tablespoon oregano

  • 2 cups ricotta cheese

  • 1 tablespoon dry rosemary, diced

  • 1 cup mozzarella cheese

  • 1 cup parmesan cheese

  • Fresh parsley for garnish

Directions

  • Preheat oven to 425 degrees and spray a 9″ by 13″ baking dish with nonstick spray
    TIP: line a large baking sheet with aluminum foil and place the baking dish on top of the baking sheet to avoid spills
  • Add the olive oil and diced onion to a large pot
  • Cook on medium heat for 7 minutes until translucent, then add the garlic
  • Cook for 5 minutes, then add the tomato paste
  • Next, add the plum tomatoes, chicken broth, and dried basil
  • Cook for 10 minutes and then spread half of the sauce on the bottom and sides of the baking dish
  • Add the wine and cook down for five minutes
  • Next, add the ground pork and ground beef
  • Season with salt, pepper, and oregano
  • Cook for 15 minutes until lightly brown, then remove from heat
  • Combine the ricotta cheese and rosemary in a small bowl, then set to the side
  • Now, it’s time to layer your sheets; start by laying about four sheets over the sauce in the baking dish
    TIP: they won’t fit perfectly and that’s okay!
  • Cover the sheets with a generous layer of ricotta cheese
  • Then, add your beef and pork mixture over the ricotta cheese
  • Cover with a combination of mozzarella and parmesan cheese
  • Start the next layer by adding four sheets of lasagne, then repeat steps 13-15
  • On the final layer, top with cheese and cover with aluminum foil
  • Bake for 40 minutes, then bake for another 10 minutes uncovered
  • Let cool for 10 minutes, then serve

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