My sister and her three kids were coming over to the house and I was trying to figure out what I could feed such a group of people. Then I remembered I owed Rob lasagna (from way before I was even started the gluten free diet), so I thought I would try it out. I have to admit on this exact lasagna I did not let everything simmer for as long as I should, since I did not have a lot of time after work and the kids (and Rob) were pretty hungry. I usually believe in the Julia Child method of letting things cook for awhile, so all the flavors meld together. Also, if you would like the non gluten free version of this recipe, just use regular lasagna noodles rather than the gluten free version. I served this 5 people who are not on the gluten free diet and they loved it! No one knew it was gluten free till I told them. :)
Here are the directions to this great lasagna:
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, nutmeg, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
3. Simmer, covered, for about 1 1/2 hours, stirring occasionally. (This is where I cheated and only let it simmer about 20 mins, you can get away with this, but if you have time, simmer for the entire time.)
4. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
5. Preheat oven to 375 degrees F (190 degrees C).
6. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange gluten free lasagna noodles (I used De Boles, as this is what my local grocery store had in stock) lengthwise over meat sauce. The best thing about the gluten free lasagna noodles is you do not have to boil them in water first, they are ready to be baked! Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
7. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
8. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
9. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Please feel free to reach out to me with any questions!
Here is a list of ingredients:
Ingredients:
1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 1 teaspoon of nutmeg 4 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds | 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese |
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