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Lasagna #2 (Gluten-Free)

This recipe comes to us from "Bellyfat" in the Gluten-Free Forum.

Ingredients:
½ pound ground beef or turkey
1 Large onion diced
1 clove of garlic
2 jars of spaghetti sauce (13oz)
½ cup water
1 teaspoon basil
1 teaspoon parsley
1 container 15 oz ricotta cheese
2 cups mozzarella cheese
1 cup Parmesan cheese
1 egg
Salt and pepper to taste
Gluten-free lasagna noodles (1 box)

Directions:
Cook ground meat, add onions garlic and spices. When lightly browned add in both jars of spaghetti sauce.

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In separate bowl combine ricotta, parmesan cheese, 1 egg, salt and pepper.

Put ½ cup water in bottom of lasagna pan with about ¼ cup sauce, then layer noodles as you would normally, except they are uncooked. I do noodles, ricotta mixture, sauce, noodles ricotta mixture, sauce, noodles, sauce, extra cheeses on top

Top with extra mozzarella cheese and Parmesan cheese and sauce.

Cover tightly with foil. Bake at 350F for 45 minutes. Remove foil and bake an extra 20 minutes.

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2 Responses:

 
Katie Shimel
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said this on
03 Jan 2012 2:25:20 PM PST
I just found out over the holiday of 2011 that I have celiac. This is an amazing Lasagna tastes better then normal lasagna! Thanks for sharing this awesome meal idea!

 
Marlene A Hibbard
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said this on
10 Mar 2012 12:24:46 PM PST
Great for those of you who can eat all that cheese. I'm having trouble with lactose these days but you celiacs who can't tolerate cheese: Do you realize that cheddar is made with a process that eliminates the lactose in it. So I topped my lasagna with cheddar although I would have loved mozzarella.
I used elbow macaroni since the lasagne noodles are hard to come by in my area. Thanks, Scott Adams.




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