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Really Good Gluten-free Lasagna
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Lasagna has long been one of my favorite dishes. I can still remember the joy and anticipation that filled me as my mom pulled a large pan of lasagna out of the oven, and the torture of waiting for it to cool until my brother and I could dig in.
Once I went gluten-free, lasagna was one of those dishes that seemed to fall by the wayside. I rarely made it myself, and never ordered it out, as I couldn't eat the rich, egg noodles that anchored the dish.
Recently, I began to miss lasagna, and decided to come up with a good, solid recipe for gluten-free lasagna to broaden my usual offerings of gluten-free pasta.
Below is a recipe that foots the bill. A rich, delicious gluten-free lasagna that uses pork and beef, along with sour cream, ricotta, mozzarella and Romano cheeses to deliver a hearty, flavor-filled meal.
1 package gluten-free lasagna noodles (8 ounce)
½ pound ground pork sausage, mild
½ pound ground beef
½ pound ground veal (optional)
2 cloves garlic, minced
1 medium onion, diced
1 can diced tomatoes (28 ounce)
1 can tomato paste (6 ounce)
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch white sugar
8 ounces sour cream
8 ounces of ricotta cheese
3 eggs, lightly beaten
1¼ pounds shredded mozzarella cheese, divided
1 cup grated pecorino Romano cheese
2 teaspoons salt
½ teaspoon ground black pepper
Makes 1 - 9x13 inch pan
Heat oven to 375 degrees F (190 degrees C).
In boiling water topped with a bit of olive oil, cook lasagna noodles to a firm al dente, according to instructions. Remember that the noodles will cook more in the oven later, so do not overcook them. I like to add a splash of olive oil to the noodles, so they don't stick.
*Note: I prefer BiAglut noodles, but you can use whatever kind you prefer.
Heat a large skillet to medium-high and cook the onions until clear.
Add sausage, ground beef, and garlic cook until the meat is crumbly, evenly browned. Drain off excess grease.
Stir in the diced tomatoes, tomato paste, parsley, basil, oregano, and sugar.
Increase heat and bring to a boil, then reduce the heat to low, and simmer for about 20-30 minutes, stirring occasionally, until the sauce is thickened.
In a large bowl, mix together the eggs, sour cream, ricotta, Romano cheese, salt, black pepper, and half of the mozzarella cheese.
To assemble the lasagna, spread a thin layer of the cooked sauce evenly over the bottom of a 9x13 inch baking pan. Cover with ⅓ of the lasagna noodles, ⅓ of the remaining cooked sauce, ⅓ of the sour cream mixture. Repeat this layering 2 more times.
Sprinkle the remaining mozzarella cheese evenly over top of the lasagna.
Bake about 30 minutes at 375 degrees F (190 degrees C) until the sauce is bubbly and the cheese is melted and golden brown.
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