I have Celiac disease so I have to make my own gluten-free lasagna. Barilla’s gluten-free lasagna noodles are indistinguishable in taste from the regular gluten ones.
Ingredients
1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
28 ounces crushed tomatoes
13 ounces canned tomato sauce
12 ounces tomato paste
½ cup water
2 tablespoons white sugar
4 tablespoons chopped fresh parsley, divided
1 ½ teaspoons dried basil leaves
1 ½ teaspoons salt, divided, or to taste
1 teaspoon Italian seasoning
½ teaspoon fennel seeds
¼ teaspoon ground black pepper
12 lasagna noodles (I used Barilla gluten-free)
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Directions
1. Gather all your ingredients.
2. Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. (I cook the beef first, remove so it doesn’t overcook or crowd the pan, then onions until soft in the meat grease, and then add garlic last so it doesn’t burn. I then add it all back to the pan for the next step.)
3. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.
4. (Skip original step 4 as I use no-cook Barilla oven-ready gluten-free lasagna noodles.)
5. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and ½ teaspoon salt.
6. Preheat the oven to 375 degrees F (190 degrees C).
To assemble:
1. spread 1 ½ cups of meat sauce in the bottom of a 9×13-inch baking dish.
2. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly.
3. Spread with ½ of the ricotta cheese mixture.
4. Top with ⅓ of the mozzarella cheese slices.
5. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
6. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
7. (I did not cover with foil because I like the cheese to be brown and crispy.) Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
8. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
9. Rest lasagna for 15 minutes before serving.
3 Comments
I have Celiac disease so I have to make my own gluten-free lasagna. Barilla’s gluten-free lasagna noodles are indistinguishable in taste from the regular gluten ones.
Ingredients
1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
28 ounces crushed tomatoes
13 ounces canned tomato sauce
12 ounces tomato paste
½ cup water
2 tablespoons white sugar
4 tablespoons chopped fresh parsley, divided
1 ½ teaspoons dried basil leaves
1 ½ teaspoons salt, divided, or to taste
1 teaspoon Italian seasoning
½ teaspoon fennel seeds
¼ teaspoon ground black pepper
12 lasagna noodles (I used Barilla gluten-free)
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Directions
1. Gather all your ingredients.
2. Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. (I cook the beef first, remove so it doesn’t overcook or crowd the pan, then onions until soft in the meat grease, and then add garlic last so it doesn’t burn. I then add it all back to the pan for the next step.)
3. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.
4. (Skip original step 4 as I use no-cook Barilla oven-ready gluten-free lasagna noodles.)
5. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and ½ teaspoon salt.
6. Preheat the oven to 375 degrees F (190 degrees C).
To assemble:
1. spread 1 ½ cups of meat sauce in the bottom of a 9×13-inch baking dish.
2. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly.
3. Spread with ½ of the ricotta cheese mixture.
4. Top with ⅓ of the mozzarella cheese slices.
5. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
6. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
7. (I did not cover with foil because I like the cheese to be brown and crispy.) Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
8. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
9. Rest lasagna for 15 minutes before serving.
Source: https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/
Goshdarnit, how dare you post this right before dinner time! Looks fantastic!
I love how aesthetically pleasing this picture is! Also good job on this sounds delicious.