Gluten Free Lasagna

Mmmm 😋

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven 375. Heat a large pot to medium high, add ground beef and brown and chop. Add all spices but reserve 2 teaspoons of salt in 1 tablespoon of parsley for the ricotta mixture. Cook spices and meat for a few minutes then add spaghetti sauce, along with one cup of water, sugar, & wine, stir and remove from heat. Next in a large glass bowl whisk ricotta, 1 cup shredded cheese, eggs, salt, parsley, and set aside. In a large casserole dish begin to layer with a ladle of sauce on the bottom, then raw lasagna noodles, ricotta, sauce, noodles, and so on in between do one entire layer of the palm heart lasagna, which is optional, just makes a taller layer lasagna and adds some extra flavor, texture, & nutrition. Top with sauce & shredded provolone mozzarella. Cover and bake at 375 for 30-40 minutes, at this point you can cool and store in the fridge and RE-heat later or remove cover and bake 15 more minutes. Let cool 10-15 minutes. Enjoy,