Recipe Monday: World’s Best Gluten-Free Lasagna

 

Those of us who adhere to a gluten-free diet have a couple of conundrums in our lives. The first is desserts and baked goods, but we have a famous gluten-free bakery in downtown Little Rock for that hankering (Dempsey Bakery); the other issue is pasta dishes. What is someone to do who is eliminating gluten but wants the richness of a spaghetti Bolognese or a lasagna? Ding ding ding. I have the answer. (Yes, I’m the same person posing the question).

 

 

You’ll need the really good gluten-free pasta, and this brand that I found is at Natural Grocery in Little Rock, and it’s made with almond flour. It’s in the freezer section there, and it’s quite good. I went on a quest to find a really good gluten-free lasagna recipe, and happy Monday, everybody, because here it is.

 

 

World’s Best Gluten-Free Lasagna Recipe
Adapted from www.cupcakesandkalechips.com

 

Ingredients

For the meat sauce:
1 pound sweet Italian sausage
½ pound ground beef
1/2 cup onion, minced
2 cloves garlic, crushed
28 ounce can crushed tomatoes
6 ounce can tomato paste
15 ounce can tomato sauce
1/2 cup water
2 tablespoons sugar (optional)
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
2 teaspoons salt
½ teaspoon ground black pepper
2 tablespoons chopped fresh parsley

 

For the ricotta cheese mixture:
16 ounces ricotta cheese
1 egg
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
For assembling the lasagna:
Box of Cappello’s Almond Flour Pasta or one of your choosing
1 1/2 cups shredded mozzarella cheese
3/4 cups grated Parmesan cheese

 

Instructions

For the meat sauce:
In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned. Drain any excess grease, if needed.
Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
Add sugar (if using), basil, Italian seasoning, 2 teaspoons salt, pepper, and 2 Tablespoons parsley, and stir to combine.
Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.

For the ricotta cheese mixture:
In a bowl, combine ricotta cheese, egg, 2 tablespoons parsley, and ½ teaspoon salt. Refrigerate until needed.

For assembling the lasagna:
Heat oven to 375 degrees.
To assemble, spread 1½ cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of three noodles over meat sauce.
Spread with 1/2 of the ricotta cheese mixture. Top with 1/2 cup of mozzarella cheese.
Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.

 

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