Gluten Free Lasagna

This lasagna recipe is another favorite recipe that was taken from one of my grandfather’s recipes.

Freezer Gluten Free Lasagna

Ingredients:

• 1 1/2 pound ground turkey/chicken (can also use lean ground beef OR Italian sausage)
• 1 onion, chopped
• 2 cloves crushed garlic
• 1 large can tomato sauce
• 1-6 oz. can tomato paste
• salt to taste
• 2 tsp. dried Italian spice
• 1-12 oz. carton ricotta
• 2 eggs mixed with 1 tablespoon extra virgin olive oil
• 1 tablespoon dried parsley
• 1/2 cup grated Parmesan cheese
• 10-12 oz. gluten free lasagna noodles, uncooked (I use Tinkyada)
• 3 cups (12 oz.) shredded mozzarella cheese

Directions:

1. Brown ground beef,onion/ celery and garlic in skillet, drain excess meat fat.
2. Stir in tomato sauce,tomato paste, salt and Italian spice.
3. In different bowl, mix the mozzarella and the Parmesan.
4. In a third bowl, mix ricotta, eggs, and parsley.
5. Layer in 9′X13′ pan (start with sauce, noodles, ricotta mixture, cheese mixture, end with sauce) **I usually do 3 layers**
6. Allow to cool, cover with plastic wrap and aluminum foil.
7. Place in freezer

To Heat:

For best results, thaw in refrigerator overnight. Remove plastic wrap and place aluminum foil back on the pan. Cook for 350 degrees for approximately 1 hour or until bubbly and heated through. I like to put more cheese on top during the last few minutes of baking.

**Double or triple the recipe to start stocking the freezer. If you are limited on pans, you can line the pans with aluminum foil. Once frozen, remove the lasagna from the pan and place in a freezer bag. Just place back in the pan for cooking.**

**Other variations of this dish are a Mexican version with salsa, cheddar cheese, olives, taco meat… serve with sour cream. You can also omit the meat and add veggies or omit the beef and add chicken.**

Find more recipes for gluten free main dishes here.

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