Eric Van De Vens Blog

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Gluten-Free Lasagna

At the request of a close friend, I am publishing my recipe for gluten-free lasagna. This is a very simple recipe and uses ingredients that are readily available. As always, check the labels of any products to make sure they are gluten-free. If you are not sure, call the manufacturer.

I will start out with the fact that this recipe is supposed to be easy. You can make the sauce from scratch and there are thousands of recipes for that available, but that is not the intent of this recipe. Speaking of the sauce, the sauce is the heart of this dish. Without the sauce, it is just mac and cheese! Although a very tasty mac and cheese, it isn’t what we are looking for.

The first ingredient is the sauce. I prefer Prego as it is gluten-free and also, in my opinion, the best “base” sauce. By base sauce, I mean that it is good to start with but almost everything can be improved upon!

As you can see, the sauce is in the pan over low heat, jut to get it warm. This is where you add spices. Oregano, Basil, Salt, Pepper, and Garlic are added. Below is the chopped garlic. Only use half of the chopped garlic for the sauce.  After a few bubbles develop, turn the heat down to simmer.

Now comes the meat. I used roughly 1 1/2 pounds of ground chuck and 3/4 of a pound of ground sirloin.

Brown the meat over medium heat. You are not trying to blacken the meat, just brown it.

After five minutes or so, drain the grease off and continue browning the meat. At this time, add the other half of the chopped garlic, salt and pepper to the meat. Cook for three to four minutes and then, drain the meat and add to the sauce.

          

You will notice in the picture above, that the sauce has been transferred to a larger pot. I forgot that this recipe is for two trays of lasagna and since I am only making one, we are going to have sauce left over for either spaghetti or baked ziti later during the week.

This next part is optional. Sausage. I take two mild Italian sausages, cut them out of their case and brown them. Then, using my trusty chopper, I chop  them up into fine cubes. Then they are added to the sauce.

I allow the sauce to cook for at least two hours on very low heat, tasting periodically and adding spices to taste.

Now, that the sauce is ready, time for assembly.

Pre-heat the oven to 325 degrees.

Start the assembly.

Using a glass dish, add a layer of sauce, then one row of noodles. These gluten-free noodles do not have to be boiled and this saves a lot of time as well as noodles!

The next layer is mozzarella cheese. You can use whole milk, part skim, sliced, as pictured above, or shredded. It is a matter of taste and personal preference. Below, I used sliced whole milk mozzarella cheese.

I then add a layer of sauce before adding the next layer of noodles. I have found that in several instances where I have ordered lasagna out, it was dry. This prevents that from occurring.

Time for the next layer of noodles. You will notice that the noodles are opposite from the first layer. This “interlocks” the entire dish and after it is served, keeps everything from falling apart.

The next layer is the Ricotta cheese mixture. I mix in a large bowl, one container of whole milk ricotta cheese, one egg,and 1/4 cup of Parmesan cheese. Then I “trowel” it out on top of the noodles.

Then, a little more sauce.

Now, the final layer of noodles, sauce, mozzarella cheese and a liberal sprinkling of Parmesan cheese.

Then, it is into the oven for 1 1/2 hours.

Take the lasagna out and let cool for at least 15 minutes.

Some quick tips.

Use one jar of sauce for one tray of lasagna, or do what I did if you want extra sauce for later, use two jars.

Make sure you place the lasagna on the middle rack of your oven. Recently, I made this for a friends baby shower. Unfortunately, as we had Thanksgiving turkey the week before, I forgot to raise the rack to its normal position. After an hour of cooking I smelled that horrid smell of something burning. When I took the two lower trays of lasagna out, the bottoms were burnt. I was very sad but as usual, I can fix almost anything! I waited until the lasagna had cooled in the refrigerator overnight. In the morning. I loosened up all the sides, using my barbecue spatula, broke everything loose from the bottom of the dish, and then, placed a cookie sheet on top of the dish and flipped everything over. The dish came right off and then, I scraped all of the burnt sauce and meat particles away. Then, I cleaned the dish, added some leftover sauce to the bottom of the dish and put everything back together.

As the lasagna had to be reheated anyway, everything should be fine. It was and no one knew what had happened. In fact, this post is a direct request from my friend because the lasagna was so good!

I hope everyone enjoys this as it is one of my favorite dishes. If there are any comments or suggestions, please feel free to add them and enjoy!

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January 3, 2012 - Posted by | Food, Gluten-Free Foods and Diet, Health and Fitness | , ,

1 Comment »

  1. That Lasagna looks delicious! Happy New year…

    PB – Personal Best

    Cheers

    Comment by bearrunner | January 4, 2012 | Reply


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