Gluten Free Lasagna #vegetarian #breakfast #food #lasagna #mushroom

Gluten Free Lasagna #vegetarian #breakfast #food #lasagna #mushroom

Exemplary gluten free lasagna is anything but difficult to make and tastes simply like you recall. Go hard and fast with this simple formula, and bring back a definitive solace sustenance!

Lasagna is one of my best 5 most loved dishes. I need to concede that I don't make everything that frequently on the grounds that it takes somewhat longer to plan than I'd like. It's not in any manner troublesome – it just requires some investment!

It's staggeringly simple and the outcome is a lot more smooth and scrumptious than the locally acquired kind. I make it the prior night I set up the dish so I have one less advance to do the following day.

Adding an egg to the cheddar blend solidified the cheddar, which made the cheddar layer was significantly creamier than expected. On the off chance that you enable the dish to set for a couple of minutes after it's heated, it will solidify and be simpler to cut into clean cuts.

Gluten Free Lasagna #vegetarian #breakfast #food #lasagna #mushroom

Also try our recipe : FRESH CORN ZUCCHINI CHOWDER #cauliflower #mushroom #vegan #vegetarian #easy


For the sauce:

  • 1 tablespoon olive oil
  • 1 1/2 cups (200 grams) diced onion
  • 1 1/2 tablespoons (15 grams) minced garlic
  • 1/8 teaspoon red pepper flakes
  • 2/3 cup (158 milliliters) red wine
  • 1 28-ounce (794-gram) can diced tomatoes, undrained
  • 1 14.5-ounce (411-gram) can diced tomatoes, undrained
  • 1 6-ounce (170-gram) can tomato paste
  • 1 1/2 teaspoons dried parsley
  • 2 tablespoons (7 grams) chopped fresh basil
  • 1 1/4 teaspoons salt

For the meat:

  • 1 1/2 pounds (680 grams) ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried Italian seasoning


  1. Prepare the sauce. In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 6-9 minutes. Add the garlic and cook for another minute. Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has been absorbed. Add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste. Remove from the heat and let cool while preparing the rest of the lasagna.
  2. Prepare the meat. In a large skillet over medium heat, add the ground beef and sprinkle the salt, pepper and Italian seasoning over the top. Break up the meat, stir, and cook until browned, stirring occasionally. Drain the fat and set the meat aside.
  3. Prepare the cheese mixture. In a medium mixing bowl, mix together the ricotta, 3 cups (340 grams) shredded mozzarella, 1 cup (96 grams) Pecorino Romano, egg, salt and pepper until thoroughly combined. Set aside. Mix together the remaining 1 cup (113 grams) mozzarella and 1/4 cup (24 grams) Pecorino Romano in a small bowl. Set aside for topping the lasagna. Preheat the oven to 350° F (175° C).

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