Wednesday, April 20, 2016

Lasagna (GF)

Lasagna (GF)
(12 servings)


1½ lb. Ground Chuck
1 jar (45 oz.) Ragu Traditional Spaghetti Sauce
1 container (32 oz.) Ricotta Cheese, room temperature
½ cup Parmesan Cheese, grated
2 large Fresh Eggs
½ tsp. Black Pepper
2 tbsp. Dry Parsley Flakes
1 lb. Mozzarella Cheese, shredded
1 pkg. (12 oz.) RP’s Pasta Company GF Lasagna Sheets


In a large skillet over medium heat, brown the ground chuck and drain off grease.  Add the pasta sauce reserving ½ cup for later and heat through.  Remove from heat to use in assembly of lasagna.  In a large mixing bowl, combine ricotta, parmesan, eggs, pepper and parsley.  To assemble, spray a 9x13 baking dish and spread reserved sauce over the bottom.  Top with 4 sheets of the GF lasagna.  Spread 1/3 of cheese mixture over pasta, followed by 1/3 of meat sauce and 1/3 of mozzarella cheese.  Repeat pasta, cheese mixture, meat sauce and mozzarella to more times.  Place baking dish on a sheet pan and put in a pre-heated 350 degree oven uncovered for 45 minutes.  Remove and let rest 15 minutes before cutting and serving.

Note:               All ingredients should be gluten-
                        free but be sure to double-check
                        because of brands.

Note:               The lasagna can be made a day ahead or even frozen.  If frozen, remove to refrigerator a day or two before needing to cook.  Either way, bake the lasagna covered for 45 minutes and then another 30 minutes uncovered.  Again let rest 15 minutes before proceeding.

Note:               This recipe is geared towards children and so is not spiced up.  You can use Italian sausage (hot or mild), red pepper flakes or other items to spice it up a bit.  You could also make your own sauce instead of using a jar sauce.

Ideas for Future Efforts

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