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October 4, 2011

Italian Night- Lasagna- Delicious & Gluten Free!!

I would like to introduce the BEST brand of gluten free noodles for making lasagna...Ener G Foods! It only took me 4 years to weed out all the other brands, but this past Saturday was a mile stone! I was able to make a gluten free lasagna dish that the noodles didn't break apart right after I boiled them.

Below is a SIMPLE recipe that is enjoyed by ALL using my favorite- Classico Tomato & Basil Sauce. I use to think a great lasagna took hours to prepare, but after this meal I might even have time to cook it on a work day! No promises though :)

You will be saying "Ancora un pochino, per favore" after your first bite!

È squisito Lasagna!


2 lb. ground beef
4 Italian sausages
1 cup onion
1 clove garlic, minced

32 oz. Classico Tomato & Basil Sauce
1/2 cup dry red wine
2 teaspoon dried basil, crushed
1 teaspoon salt
1/4 teaspoon pepper

16 oz. cottage cheese
2 cups shredded mozzarella cheese
1/2 cup shaved Parmesan cheese
2 eggs
1/4 cup parsley

1 box (16 oz.) Ener G Foods Rice Pasta Lasagna noodles

In large skillet cook beef, sausage, onion and garlic till meat is brown. Drain off fat. Stir in tomato sauce, wine, basil, salt and pepper. Bring to a broil; reduce heat. Boil gently, uncovered, about 10 minutes or till desired consistency, stirring occasionally.

Meanwhile, cook pasta in boiling water just till tender, drain.

Combine eggs, cottage cheese, Parmesan and parsley in separate bowl.

Arrange half of the lasagna noodles in bottom of a greased 13 x 9 inch baking dish. Spread with half of the cheese mixture, half of the meat sauce, and half of the mozzarella cheese. Repeat only the layers of pasta, cheese mixture, and meat.

Cover with foil. Bake in 375 F oven for 30 minutes. Uncover; add the remaining mozzarella cheese. Bake about 15 minutes longer or till heated through. Let stand 10 minutes before serving. Makes 8 to 10 main dish servings.

Buon appetito!

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