Lasagna is one of my best 5 most loved dishes. I need to concede that I don't make everything that regularly in light of the fact that it takes somewhat longer to get ready than I'd like. It's not under any condition troublesome – it just requires some investment! It's inconceivably simple and the outcome is a great deal more smooth and scrumptious than the locally acquired kind. I make it the prior night I set up the dish so I have one less advance to do the following day.
Adding an egg to the cheddar blend solidified the cheddar, which made the cheddar layer was significantly creamier than expected. In the event that you enable the dish to set for a couple of minutes after it's prepared, it will solidify and be simpler to cut into clean cuts. There's a range in the quantity of lasagna noodles recorded because of the various sizes. On the off chance that you utilize the truly long lasagna noodles that fit the width of a meal dish (about 13″ long), at that point you'll just need 12 noodles. On the off chance that you utilize the shorter noodles, you'll need 16. On the off chance that you just approach the thicker sort of noodles that you need to bubble, you might need to consider just utilizing three layers of noodles, rather than the four called for in this formula.
I utilized a 9-inch x13-inch x 3-inch container and it was sufficiently huge for this formula. In the event that you have a meal dish that is somewhat greater than that, utilization it, just to err on the side of caution. This formula yields a lot of rich and flavorful gluten free lasagna. I'm not more often than not a fanatic of remains, however here I solidified a few pieces to put something aside for occupied days and it was practically similarly as heavenly as straight from the stove.
Also try our recipe Chicken Alfredo Lasagna Roll Ups
Classic gluten free lasagna is easy to make and tastes just like you remember. Go all out with this easy recipe, and bring back the ultimate comfort food!
INGREDIENTS
For the sauce:
- 1 tablespoon olive oil
- 1 1/2 cups (200 grams) diced onion
- 1 1/2 tablespoons (15 grams) minced garlic
- 1/8 teaspoon red pepper flakes
- 2/3 cup (158 milliliters) red wine
- 1 28-ounce (794-gram) can diced tomatoes, undrained
- 1 14.5-ounce (411-gram) can diced tomatoes, undrained
- 1 6-ounce (170-gram) can tomato paste
- 1 1/2 teaspoons dried parsley
- 2 tablespoons (7 grams) chopped fresh basil
- 1 1/4 teaspoons salt
- 1 1/2 pounds (680 grams) ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried Italian seasoning
- 1 15-ounce (425-gram or 1 3/4 cups) container ricotta cheese
- 4 cups (453 grams) shredded mozzarella, divided
- 1 1/4 cups (120 grams) grated Pecorino Romano or Parmesan cheese, divided
- 1 egg (50 grams, weighed out of shell)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12-16 gluten free no-boil lasagna sheets (enough for 4 layers of noodles)*
- *If you are using traditional dried lasagna noodles that must be boiled, first boil them to an al-dente texture and lay them out on tea towels to dry slightly before proceeding with the recipe as directed.
DIRECTIONS
- Prepare the sauce. In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 6-9 minutes. Add the garlic and cook for another minute. Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has been absorbed. Add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste. Remove from the heat and let cool while preparing the rest of the lasagna.
- Prepare the meat. In a large skillet over medium heat, add the ground beef and sprinkle the salt, pepper and Italian seasoning over the top. Break up the meat, stir, and cook until browned, stirring occasionally. Drain the fat and set the meat aside.
- Prepare the cheese mixture. In a medium mixing bowl, mix together the ricotta, 3 cups (340 grams) shredded mozzarella, 1 cup (96 grams) Pecorino Romano, egg, salt and pepper until thoroughly combined. Set aside. Mix together the remaining 1 cup (113 grams) mozzarella and 1/4 cup (24 grams) Pecorino Romano in a small bowl. Set aside for topping the lasagna. Preheat the oven to 350° F (175° C).
- Assemble and bake the lasagna. Spread slightly more than 1 cup of tomato sauce over the bottom of a 9″x 13″ x 3″ baking dish. Cover with a layer of lasagna noodles, overlapping them just by a little bit. Add another 1 cup sauce, then 1/3 of the meat, followed by 1/3 of the cheese mixture. Add another layer of lasagna noodles and gently press down to compact the first layer. Repeat two more layers, gently pressing down each layer, and top off with the remaining sauce and reserved cheese. Bake for 30-40 minutes or until the edges are bubbling and the cheese has browned. If you don’t want the cheese thoroughly browned, cover the lasagna before baking and remove the foil for the last 10 minutes.
- Let the lasagna sit for 10-15 minutes before serving.
Read more our recipe : Curried Quinoa Vegetable Stew
For more detail : https://bit.ly/2S7b9zG
0 Comments