Tuesday, February 25, 2020

LASAGNA!

I love lasagna. ELC is an excellent lasagna-maker. However, her lasagna takes hours. Boiling noodles. Making the sauce. Simmering said sauce. Ain’t nobody got time for that.

I randomly came across a super easy recipe I’ve since adapted. We all love it! I thought I would share it with y’all tonight. It’s originally from The Kitchn.

TLC’s EASY Gluten-Free and Yummy-Full Lasagna

Ingredients:

1 Medium Yellow Onion
1 T. EVOO
1# Lean Ground Beef (I prefer grass-fed!)
Salt and Pepper, to taste
1/4-1/2 C. Red Wine (I like a Pinot Noir.)
1-24 ounce jar of Rao’s Marinara (Brand specific, please!)
4 C. Whole Milk, Low-Moisture Mozzarella
(I prefer the pre-shredded Great Value brand from The Walmarts.)
15 GF No-Boil Lasagna Noodles (Barilla is great!)
15 ounces Ricotta Cheese (Again, Great Value brand works like a charm.)

Preheat oven to 400 degrees.

Sauté the onion in the EVOO. Add in the beef. Season with S&P. Once browned, deglaze the pan with the wine, and let it simmer for 10ish minutes. Let it then cool for 5ish minutes.

Spray a baking dish with EVOO or Avocado Oil (my personal fave). Spoon a thin layer of the jarred sauce on the bottom of the dish. Mix the rest of the jar into the beef/onion/wine mixture.

Layer 5 noodles on top of the sauce. Top with a 1/3rd of the ricotta (dollop and smooth), followed by a 1/3rd of the meat mixture and finally a 1/3rd of the mozzarella. Repeat two more times, though do NOT finish with the mozzarella. Reserve the last bit to top at the end of baking.

Cover the dish with foil. Bake for one hour.

Remove foil. Sprinkle with the remaining mozzarella. Bake another 10ish minutes.

Let it cool (This is CRUCIAL and prevents a “runny” lasagna!) and rest for at least 15 minutes on your stove. I promise—it will still be warm.

TA-DA!

Minimal ingredients. Minimal prep. MAXIMUM FLAVOR.

You won’t be disappointed. Give this a whirl!

Happy cooking!

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