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    Home / Recipes / Recipes / Main Dishes

    Mama's Meat Lasagne - Gluten Free Lasagna

    Nov 11, 2010 · Leave a Comment

    Homemade Gluten-Free Lasagna Recipe

    Main Dishes

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    • Yield 10-Aug
    • |
    • Prep Time 30 minutes, plus baking time.
    •  

    Ingredients

    12 to 16 ounces G-free Lasagne noodles (enough to cover a 9 x 13 pan 4 times)

    Sauce:

    2 tablespoon olive oil
    1 medium onion, diced about ¼ inch or chopped
    2 cloves garlic, minced
    1 pound lean ground beef
    ½ pound (about 2 large links) G-free Italian Sausage, casing removed
    6 ounces sliced mushrooms
    16 ounces tomato sauce (or a mixture of tomato sauce and some diced tomatoes)
    6 ounces tomato paste, mixed with ¾ cup of water
    1 tablespoon G-free Worcestershire sauce
    ¼ cup red wine
    1 teaspoon salt
    ½ teaspoon each  oregano, thyme, rosemary, basil, and freshly ground black pepper (or 1-½ teaspoon Italian seasoning and the pepper)
    1 teaspoon chopped parsley

    Filling:

    1 10-ounce package frozen chopped spinach, thawed and squeezed dry
    1 15-ounce carton ricotta cheese
    1 egg
    ½ cup grated Parmesan cheese
    1-¼ cup grated Monterey Jack cheese, divided (1 cup for filling, reserve ¼ cup for top)
    1 tablespoon olive oil
    1 teaspoon salt

    Directions

    Using a large saucepan, heat the olive oil over med-high heat, add the onion and garlic and sauté for about 3-4 minutes, until onion becomes translucent.  Add ground beef and Italian sausage and cook about 4 minutes more, breaking it up as you go, until it's mostly browned.  Add mushrooms and cook 3-4 minutes more.  Add the tomato sauce and tomato paste mixture, mix well.  Add the Worcestershire sauce and wine, stir.  Add the herbs and seasonings, mix well, and bring to a boil.  Reduce heat to low and simmer while you prepare the rest of the lasagne.

    Boil water and cook lasagne noodles as manufacturer directs.  Combine filling ingredients in large mixing bowl and mix thoroughly.  Drain lasagne noodles and layer into 9 x 13 baking dish:  sauce, noodles, filling, noodles - repeat - spread sauce generously over top.

    Bake at 350° F for 45 minutes, covered.  Remove cover and sprinkle ¼ cup jack cheese on top.  Bake 15 minutes more, serve.

    NOTE:  You may assemble this lasagne and refrigerate it to bake the next day.  Allow about 30 minutes more covered baking time.

    « Texas Chocolate Bark
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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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