Gluten free lasagna part 2 with meaty bolognese

Okay, I know I just wrote about gluten free lasagna. But, we’re obsessed! Anyone who knows me well, will tell you my favorite food on the planet is lasagna. I love the layers of cheese, pasta, veggies…. did I mention cheese….  Yum! Well, I can’t be more excited that TQ is loving lasagna as much as me! The handy ready made gluten free lasagna sheets are super convenient to have on hand. Amazingly, a gluten free lasagna can be made super fast – even on a weekday!

The skinny:

This week, I made a rich bolognese style sauce in the crock pot. I used my summer tomato sauce that was in the freezer as the base. A pound of lean (90/10) ground beef was added and a leftover bone from a steak the night before. My not so secret ingredient, is a rind of some really good Parmesan (lactose free, of course) dropped in to permeate the sauce and add depth. The crock pot is a wonderful thing when time is short! The sauce cooked all day until it became a bubbly cauldron of luscious meat sauce. By the end of the work day, it had become rich and thick – so good!

The luscious layers:

Spoon a ladle full of sauce on the bottom of the pan to prevent sticking. First layer of pasta goes down and begin adding toppings. I used shredded spinach, mozzarella and meat sauce in between every pasta layer. Finish the whole dish with more sauce and a sprinkling of parmesan cheese. Bake at 350 degrees for about 30 minutes – it might depend a bit on how big you made the lasagna. Look for the sauce to be bubbling and the top nice and golden brown. Sprinkle with some fresh parsley.

I think this one was better than the previous chicken lasagna. I guess it tasted more “traditional.” Now, if I could find a lactose free ricotta then I really could make a traditional style lasagna. In the meantime, this fits the bill!

Inspire me to try a new version! What are your favorite lasagna ideas?

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