gluten free lasagna
Ingredients
- 1 lb. gluten free Italian sausage
- 1 lb. ground turkey
- 1 onion, diced
- 3-4 cloves garlic, sent through press
- 4 c. canned tomatoes
- 12 oz. tomato paste
- 1/2 c. water
- 1 tsp. oregano
- 1 1/2 tsp. basil
- 1/4 c. parsley, divided
- 16 oz. ricotta cheese
- 1/3 c. milk
- salt & pepper to taste
- 1 lb. gluten free lasagna noodles, cooked & cooled
- 1 lb. mozzarella cheese, shredded
- 6 oz parmesan cheese, shredded
Note
I LOVE my mom's lasagna but haven't been able to eat it since I couldn't find any gluten free lasagna noodles. Tinkyada brand has some that you can't even tell are gluten free! I also modified her recipe a bit to omit the egg in the ricotta mix. I hope you enjoy it!
Directions
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1.
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| Cook lasagna noodles per package directions. Rinse with cold water, drain & set aside. |
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2.
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| Mix ricotta in a bowl with the milk and half of parsley; set aside. |
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3.
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| Saute garlic and onion with meats in a dutch oven or heavy pot. Drain off fat. |
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4.
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| Add remaining spices, canned tomatoes and tomato paste to stockpot and let simmer 1 1/2-2 hours. (trust me, it'll be worth it!) |
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5.
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| In a lasagna pan, put a thin layer of sauce on the bottom. The layer as follows: noodles, ricotta cheese mix, mozzarella, sauce, parmesan, noodles. Repeat. |
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6.
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| Top with mozzarella and bake at 375 for 60 minutes. |
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