Gluten Free Meaty Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Sauce:3 Cups crushed tomatoes1/8 Cup Tomato Paste2 whole Bay Leaves2 Tbs Basil Leaves1 Tsp Onion Power1 Tsp Garlic Powder1 Tbsp Oregano Leaves2 Tsp Chopped Garlic1 Small Chopped Onion (white)1 Tbsp Olive Oil2 Tsp Salt1 Tsp PepperMeat Balls:10 oz Ground Beef8 oz Ground Pork1 Tbsp Onion Powder1 Tbsp Garlic Powder2 Tbsp Basil Leaves1 Tbsp Oregano Leaves1/4 Cup Gluten Free Bread Crumbs1 Tsp PepperLasagna:5 Servings (230 grams) Gluten Free Lasagna Noodles2 oz Riccota Cheese, Part Skim1 Cup Shredded Parmessan Cheese2 Cups Shredded Mozzarella, Part Skim3 - 3 oz Hot Italian Sausage Links (Johnsonville are Gluten Free)
Start with the sauce,
Begin by adding oil, garlic, onion and spices to a sauce pan and saute on medium heat for 5 mins, then add the other ingredients and turn heat to low, cook on low for about 2.5 hours. Stir it occassionally so it doesn't burn.
Time for the meat,
Saute pan, add sausage links, brown on all sides over medium heat.
Make the meatballs while browning the sausage:
In a bowl combine, all ingredients listed under the meat ball section. Combine well with hands and form into ball about 2 inches around or smaller.
Once the sausage is browned, remove from saute pan and add to the sauce. Now, in the same saute pan, add 1 Tbsp olive oil and brown all meat balls on all sides then add to sauce when done.
Note: the cook time for the sauce does not change, timer is still going.
Once the sauce is done, the meatballs and sausage will be cooked through.
Bring a large pot of water to a boil, skim some fat from the sauce pan and put it in the water with 1 tsp of salt. Once rolling, add noodles and lower heat slightly to a slow roll. Cook pasta until they are done, al dente.
Drain and rinse noodles with cold water. Remove the meat from the sauce and let cool enough to handle, once they are cool, break up into small pieces.
Get out a 9X9 glass or metal baking pan, preheat oven to 350. Begin layering with a little sauce on the bottom of the pan, noodles, meats, cheeses, a little sauce, noodles, meats, cheeses, sauce, noodles until you reach the top of the pan. The top layer will end with cheeses and a little sauce on top. Tent some foil on top, try to keep from touching the cheese.
Place lasagna in oven and bake for 45 mins. Remove from oven and let cool, put in fridge. Next day, remove from fridge, place back into oven for 20 mins, remove foil then bake another 20 mins until heated through and cheese is lightly brown on top.
Serving Size: Makes est. 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user THEREDSTROKES.
Begin by adding oil, garlic, onion and spices to a sauce pan and saute on medium heat for 5 mins, then add the other ingredients and turn heat to low, cook on low for about 2.5 hours. Stir it occassionally so it doesn't burn.
Time for the meat,
Saute pan, add sausage links, brown on all sides over medium heat.
Make the meatballs while browning the sausage:
In a bowl combine, all ingredients listed under the meat ball section. Combine well with hands and form into ball about 2 inches around or smaller.
Once the sausage is browned, remove from saute pan and add to the sauce. Now, in the same saute pan, add 1 Tbsp olive oil and brown all meat balls on all sides then add to sauce when done.
Note: the cook time for the sauce does not change, timer is still going.
Once the sauce is done, the meatballs and sausage will be cooked through.
Bring a large pot of water to a boil, skim some fat from the sauce pan and put it in the water with 1 tsp of salt. Once rolling, add noodles and lower heat slightly to a slow roll. Cook pasta until they are done, al dente.
Drain and rinse noodles with cold water. Remove the meat from the sauce and let cool enough to handle, once they are cool, break up into small pieces.
Get out a 9X9 glass or metal baking pan, preheat oven to 350. Begin layering with a little sauce on the bottom of the pan, noodles, meats, cheeses, a little sauce, noodles, meats, cheeses, sauce, noodles until you reach the top of the pan. The top layer will end with cheeses and a little sauce on top. Tent some foil on top, try to keep from touching the cheese.
Place lasagna in oven and bake for 45 mins. Remove from oven and let cool, put in fridge. Next day, remove from fridge, place back into oven for 20 mins, remove foil then bake another 20 mins until heated through and cheese is lightly brown on top.
Serving Size: Makes est. 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user THEREDSTROKES.
Nutritional Info Amount Per Serving
- Calories: 523.4
- Total Fat: 30.3 g
- Cholesterol: 94.8 mg
- Sodium: 1,275.2 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 2.3 g
- Protein: 33.7 g
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