THE WORLD'S BEST GLUTEN-FREE VEGETARIAN LASAGNA
This ridiculous, lengthy, multi-stepped method for vegetarian lasagna may take a long time, but it's worth the effort. Be sure to make two batches and freeze one for later. This recipe is for a 9x13-inch pan.
Provided by Bull Garlington
Categories Italian
Time 2h25m
Number Of Ingredients 20
Steps:
- salt the planks and put them in a bowl, set aside
- microwave the diced eggplant for three minutes
- pulse the mushrooms in a food processor, being sure to do it in batches to avoid turning it into a paste
- wrap the resulting batch of pulsed mushrooms in a clean kitchen towel and squeeze out as much moister as possible (reserve if you like)
- put all ingredients into a pan over medium heat and sweat the mushrooms, stirring often, until they release all moisture and that moisture has evaporated, leaving a dry paste
- set aside
- add all the ingredients into a small saucepan; warm over medium heat until the ingredients are thoroughly combined; remove from heat and set aside
- Drain the zucchini noodles and dry them thoroughly on paper towels
- Add the garlic, oregano, and basil to the crushed tomatoes and mix well
- Lightly oil the bottom and sides of your lasagna pan (9×13)
- Spread a quarter cup of the red sauce on the bottom of the pan
- Cover with noodles as completely as you can. If you need to cut and paste, do it.
- Layer the ingredients like this: red sauce on the bottom
- the ingredient
- mozarella
- top with bechamel sauce
- The topmost layer add some red sauce
- add all the remaining cheese except the parmesan or manchego
- sprinkle with grated parmesan or manchego
- Put into the oven for 25-30 minutes, or until the lasagna is bubbling and the cheese on top is browned.
GLUTEN FREE LASAGNA
A classic, homemade gluten free lasagna recipe that is full of flavor and filling. I've included shortcuts for getting this gluten free lasagna in the oven quicker.
Provided by Chrystal
Categories Main Dishes
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
- Cook noodles according to package; set aside. Skip this step if you're using oven ready gluten-free lasagna noodles.
- For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
- Add the un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, salt and pepper and stir until combined.
- Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
- For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
- To layer the gluten free lasagna: Spread a little sauce on the bottom of the pan. Add a layer of lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles. Then spread half the sauce mixture over the noodles. Add the second layer of lasagna noodles, ricotta mixture, and sauce mixture. Top with shredded mozzarella.
- Place the lasagna pan on a baking sheet and bake for 30 to 35 minutes or until heated through. If you're using oven-ready noodles, cover the lasagna with foil and bake for 40-45 minutes. Remove the foil, then bake an additional 10 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 577 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 46 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1137 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
WORLD'S BEST GLUTEN FREE LASAGNA
The ultimate in gluten free Italian comfort food with layers of hearty meat sauce, creamy ricotta cheese, and gooey mozzarella between sheets of gluten free lasagna noodles.
Provided by [email protected]
Categories Dinner
Time 2h40m
Number Of Ingredients 21
Steps:
- In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned. Drain any excess grease, if needed.
- Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
- Add sugar (if using), basil, Italian seasoning, 2 teaspoons salt, pepper, and 2 Tablespoons parsley, and stir to combine.
- Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
- In a bowl, combine ricotta cheese, egg, 2 Tablespoons parsley, and ½ teaspoon salt. Refrigerate until needed.
- Preheat oven to 375°F.
- To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of three noodles over meat sauce.
- Spread with one half of the ricotta cheese mixture. Top with 1/2 cup of mozzarella cheese.
- Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
- Repeat layers, and top with remaining mozzarella and Parmesan cheese.
- Cover with foil and bake in preheated oven for 25 minutes.
- Remove foil, and bake an additional 25 minutes.
- Cool for 15 minutes before serving.
Nutrition Facts : ServingSize 1 slice, Calories 388 kcal, Carbohydrate 37 g, Protein 26 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 87 mg, Sodium 1572 mg, Fiber 3 g, Sugar 11 g
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
WORLD'S BEST LASAGNA
Make and share this World's Best Lasagna recipe from Food.com.
Provided by Tom Guthrie
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally,
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt,.
- Preheat oven to 375 degrees F (190 degrees C),.
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving,.
Nutrition Facts : Calories 442, Fat 20.4, SaturatedFat 10.7, Cholesterol 93.3, Sodium 1702.1, Carbohydrate 34.9, Fiber 3.9, Sugar 8.3, Protein 31.3
WORLD'S BEST LASAGNA
This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.
Provided by dojemi
Categories < 4 Hours
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
- Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
- Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil.
- Cook lasagna noodles in boiling water for 8 to 10 minutes.
- Drain noodles, and rinse with cold water.
- In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
- Arrange 6 noodles lengthwise over meat sauce.
- Spread with one half of the ricotta cheese mixture.
- Top with a third of mozzarella cheese slices.
- Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
- Repeat layers, and top with remaining mozzarella and Parmesan cheese.
- Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes.
- Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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