Just like Mama used to make it but Gluten Free!
2 lb ground beef
2 t of minced garlic
1 T chopped basil
1 T dried oregano
2 T brown sugar
1 ½ t salt
29 oz can of diced tomatoes
2 6 oz cans of tomato paste
1 package of gluten free lasagna noodles
1 pt ricotta cheese
1//2 C grated parmesan cheese
2 T dried parsley
1 t salt
1 lb shredded mozzarella cheese
2 T grated parmesan cheese
What To Do:
Step 1: Begin by bringing a large pot of lightly salted water to a boil.
Step 2: In a skillet, brown your beef and onion, draining the fat once cooked.
Then, toss in the crushed garlic, basil, oregano, brown sugar, salt, diced tomatoes and tomato paste. Mix it all up and simmer for 35 minutes.
Step 3: Once your water is at a rolling boil, add your gluten free lasagna noodles and cook as directed. My personal way of cooking it, is the energy efficient way, which is done by boiling the noodles on high heat for 2 minutes, then, covering the pot and removing it from heat, allowing to sit for 20 additional minutes. Once cooked through, drain and lay flat on a clean dish towel.
Step 4: Preheat your oven to 375 degrees. While your noodles are cooking and your meat sauce is simmering, mix the eggs, ricotta, parmesan, parsley and salt in a medium bowl.
Step 5: The fun part has finally arrived! In a glass baking dish, layer the bottom with noodles. As you can see the noodles may fall apart on you. That's okay just piece them together like a puzzle. See...it's fun, huh!?
Repeat this step twice more, covering the top with a final layer of noodles, any remaining sauce and a light sprinkling of parmesan cheese.
Step 6: Bake for 30 minutes and let cool for 10! This dish is awesome with Gluten Free Focaccia Bread. Stay tuned…that recipe is next!