Saturday, February 19, 2011

Gluten Free:Lasagna

Italian Style Gluten Free Lasagna
I spotted this gluten free pasta at my neighborhood grocery outlet store for $1.99!!! For gluten free pasta it is a bargain!
So I bought it and decided to share my Italian Style recipe with you.

Things you will need:
Pasta Gluten Free this or any brand.
1 small onion diced (any type onion)
3 or more gloves of garlic minced (I use a lot of garlic, we are Italian!)
2 29oz. cans of tomato sauce or homemade if you have some handy (adjust amount accordingly)
Italian Seasoning (I don't measure this other than to say I make my hand into a little cup and eye ball it -sorry)
1-2 pounds lean ground beef or ground turkey
2 cups of shredded cheese Italian blend( parm and mozz )or other to your taste, and more if you prefer.
1/2 pound fresh mozzarella sliced and cut into fourths (this takes the place of ricotta cheese for me)
1 cup additional cheese of your choice for topping casserole.
Salt to taste
Pepper to taste
Casserole dish
To Make The Sauce :
Brown ground beef or turkey and onion in stock pot over medium heat. Add garlic,sauce,Italian seasoning, salt, pepper and let simmer for about 20-25 minutes. Adjust seasoning if needed. Your house is going to have the smells of Italy rafting through it!
To Make The Pasta:
Using a stock pot fill with the amount of water called for on your pasta box/package. Bring to a rolling boil and add 1-2 tablespoons of olive oil and 1 teaspoon of salt to season the pasta.
Cook for the suggested amount of time.When cooked drain and set aside to cool.
To Assemble Lasagna:
Preheat oven to 350.
Layer 1-11/2 cups of sauce on bottom of casserole dish. Begin layering process:pasta,sauce,shredded cheese, fresh mozzarella. Continue until you have several layers.Top with additional cheese, cover loosely with foil and bake 25-30 minutes, uncover and bake 5 more minutes. Let rest 10-15 minutes. Serve with a green salad and some gluten free bread and wait for the compliments to start!

"Buon Appetito!"
Linking to:


1 comment: