Gluten Free Meaty Lasagna
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Gluten Free Meaty Lasagna calories by ingredient
Introduction
My Grandmother's Recipe converted to Gluten Free. Very meaty and cheesy so if you like this type of lasagna, even if you don't eat a GF diet, you will like this one. This is a two day recipe, you can eat it the first night after baking but it is so much better and sticks together the second day. My Grandmother's Recipe converted to Gluten Free. Very meaty and cheesy so if you like this type of lasagna, even if you don't eat a GF diet, you will like this one. This is a two day recipe, you can eat it the first night after baking but it is so much better and sticks together the second day.Number of Servings: 9
Ingredients
-
Sauce:
3 Cups crushed tomatoes
1/8 Cup Tomato Paste
2 whole Bay Leaves
2 Tbs Basil Leaves
1 Tsp Onion Power
1 Tsp Garlic Powder
1 Tbsp Oregano Leaves
2 Tsp Chopped Garlic
1 Small Chopped Onion (white)
1 Tbsp Olive Oil
2 Tsp Salt
1 Tsp Pepper
Meat Balls:
10 oz Ground Beef
8 oz Ground Pork
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
2 Tbsp Basil Leaves
1 Tbsp Oregano Leaves
1/4 Cup Gluten Free Bread Crumbs
1 Tsp Pepper
Lasagna:
5 Servings (230 grams) Gluten Free Lasagna Noodles
2 oz Riccota Cheese, Part Skim
1 Cup Shredded Parmessan Cheese
2 Cups Shredded Mozzarella, Part Skim
3 - 3 oz Hot Italian Sausage Links (Johnsonville are Gluten Free)
Tips
You can leave out the sausage if you don't like it this meaty or want to save on fats.
Directions
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.