Gluten-Free Lasagna with Hearty Tomato-Meat Sauce
When it comes to making a gluten-free version of a classic meat-sauce lasagna, we quickly discovered that it’s all about the noodles.
Keywords
- Main Courses
- Beef
- Gluten Free
- Casseroles
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Cooking tools:
- Food processor
- Dutch oven
- Baking dish
- Baking sheet
- Pot
- Colander
- Aluminum foil
- Wooden spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 12 gluten-free lasagna noodles (10 ounces)
- Salt
- pepper
- 4 teaspoons olive oil
- 1 (28-ounce) can diced tomatoes, drained
- 1 onion, chopped fine
- 6 garlic cloves, minced
- 1 pound meatloaf mix
- 1/4 cup heavy cream
- 1 (28-ounce) can tomato puree
- 16 ounces (2 cups) whole-milk ricotta cheese
- 2 1/2 ounces Parmesan cheese, grated (1 1/4 cups)
- 1/2 cup chopped fresh basil
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 pepper
- 1 pound mozzarella cheese, shredded (4 cups)
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