Gluten-Free Lasagna
Ingredients
- 2 Tbsp Olive oil
- 1 Red onion diced
- 2 cloves Garlic crushed
- 2 Large Sticks Celery chopped
- 2 medium Carrots peeled and diced
- 1 pound ground Beef
- 3 cups Marinara Sauce
- 2 tsp Fresh thyme
- Two 8 oz tubs Ricotta
- 1 Egg
- Salt and Pepper
- 2 cups Mozzarella shredded
- ½ cups Parmesan finely shredded
- 8-12 Gluten free lasagna sheets
Instructions
- Preheat the oven to 350F. Add the olive oil, into a large heavy based pot and heat to a medium to high heat. Toss in the prepared onion, garlic, celery, carrots, and beef. Sauté until the beef is browned. This should take about 8-10 minutes.
- Add the marinara sauce, thyme and a pinch of salt and pepper into the meat sauce and stir together. Turn down the heat and let it simmer for 20 minutes. Be sure to stir it every now and again to make sure that it isn’t sticking to the bottom.
- Use a spoon to mix the ricotta together with the egg, a pinch of salt and pepper and half a cup of mozzarella.
- Start to assemble your lasagna by spooning a layer of meat sauce into a bottom of a 9x13 inch casserole dish, spread the sauce on the bottom, then add a layer of lasagna sheets and a layer of ricotta. Repeat these steps until you have 3 layers.
- Top the lasagna with the rest of the mozzarella and the Parmesan.
- Cover the dish with foil and place into the center of the oven to bake for 30 minutes. Remove the foil and then bake for another 15 minutes until the cheese is bubbling and golden brown.
Nutrition
Calories: 308kcalCarbohydrates: 22gProtein: 18gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 68mgSodium: 573mgPotassium: 407mgFiber: 2gSugar: 4gVitamin A: 2286IUVitamin C: 6mgCalcium: 257mgIron: 2mg
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