Gluten Free Crepes Recipe Recipe For Lasagna

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GLUTEN-FREE BEEF LASAGNE



Gluten-free beef lasagne image

An old-school dish that everyone loves, this gluten-free lasagne recipe is just as good as the real thing.

Provided by Jamie Oliver

Categories     Mains     Beef     Dinner Party     Bonfire night recipes     Italian     Lasagne     Tomato

Time 3h15m

Yield 10

Number Of Ingredients 21

2 carrots, peeled
2 onions, peeled
2 cloves of garlic, peeled
2 sticks of celery, trimmed
olive oil
2 rashers of higher-welfare smoked streaky bacon
½ a bunch of fresh thyme
500 g quality beef mince
a good splash of red wine
1 gluten-free beef stock cube, preferably organic
2 x 400 g tins of plum tomatoes
sea salt
freshly ground black pepper
1 x gluten-free pasta dough
For the béchamel:
1 litre semi-skimmed milk
35 g unsalted butter
25 g gluten-free plain flour
25 g corn flour
70 g Parmesan cheese
1 whole nutmeg, for grating

Steps:

  • To make the Bolognese sauce, finely chop the carrots, onions, garlic and celery and add to a large, wide pan over a medium heat with a drizzle of olive oil. Roughly chop and add the bacon, then pick in the thyme leaves and cook for 5 to 10 minutes, or until softened and lightly golden.
  • Turn the heat up slightly, then stir in the beef mince, breaking it up with a wooden spoon. Cook for around 5 minutes, or until browned all over. Add the wine and crumble in the stock cube, stirring continuously until the liquid has completely reduced. Stir in the tomatoes and 1 tin's worth of water and bring to the boil. Reduce to a simmer, cover and cook for around 1 hour, then remove the lid and continue cooking for 30 minutes, or until thickened and reduced.
  • Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Make the béchamel sauce: place the milk, butter and flours in a medium pan over a low heat. Heat gently, whisking continuously for 12 to 15 minutes, or until thickened. Grate in three-quarters of the Parmesan and a good grating of nutmeg. Season to taste, then set aside.
  • Cut the sheets of pasta into rectangles (roughly 10cm x 15cm).
  • Spoon one-third of the Bolognese sauce into an ovenproof dish (roughly 25cm x 30cm). Layer over one-third of the lasagne sheets and top with one-third of the béchamel sauce. Repeat with the remaining ingredients until you have three layers in total, finishing with a final layer of béchamel. Grate over the remaining Parmesan and drizzle with olive oil, then cover with tin foil. Place in the hot oven for around 20 minutes, remove the foil and continue cooking for around 30 minutes, or until golden and bubbling. Serve with a nice, crisp salad.

Nutrition Facts : Calories 398 calories, Fat 21 g fat, SaturatedFat 9 g saturated fat, Protein 21.6 g protein, Carbohydrate 32.6 g carbohydrate, Sugar 10.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre

GLUTEN FREE LASAGNA



Gluten Free Lasagna image

A classic, homemade gluten free lasagna recipe that is full of flavor and filling. I've included shortcuts for getting this gluten free lasagna in the oven quicker.

Provided by Chrystal

Categories     Main Dishes

Time 1h30m

Number Of Ingredients 16

5 oz. Gluten-free noodles, cooked per packaging (or use oven-ready)
1 lb. ground beef (or ground turkey)
1 cup chopped onion
2 cloves garlic, minced
1 can (14.5 oz.) crushed tomatoes
8 oz. tomato sauce
6 oz. tomato paste
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1 egg, whisked
2 cups ricotta cheese
1/2 cup grated Parmesan
1 tablespoon dried parsley
8 oz. shredded Mozzarella

Steps:

  • Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
  • Cook noodles according to package; set aside. Skip this step if you're using oven ready gluten-free lasagna noodles.
  • For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
  • Add the un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, salt and pepper and stir until combined.
  • Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
  • For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
  • To layer the gluten free lasagna: Spread a little sauce on the bottom of the pan. Add a layer of lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles. Then spread half the sauce mixture over the noodles. Add the second layer of lasagna noodles, ricotta mixture, and sauce mixture. Top with shredded mozzarella.
  • Place the lasagna pan on a baking sheet and bake for 30 to 35 minutes or until heated through. If you're using oven-ready noodles, cover the lasagna with foil and bake for 40-45 minutes. Remove the foil, then bake an additional 10 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.

Nutrition Facts : Calories 577 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 46 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1137 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

HOMEMADE GLUTEN-FREE AND LACTOSE-FREE VEGETABLE LASAGNA



Homemade Gluten-Free and Lactose-Free Vegetable Lasagna image

Homemade vegetable lasagna just as it should be; hot, oozy, and messy! This is a vegetable lasagna without any weird micro-protein meat substitute; just vegetables and tomatoes, with a homemade white sauce (made with lactose-free milk and cheese, and gluten-free flour). I have been known to make my own pasta sheets for this, but tonight I used Sainsbury's gluten-free pasta sheets (dry).

Provided by intoleranceisbliss

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 2h5m

Yield 8

Number Of Ingredients 20

1 tablespoon vegetable oil, or as needed
2 small onion, chopped
1 red bell pepper, chopped
2 zucchini, chopped
2 cloves garlic, finely chopped
2 ½ cups tomato puree (passata)
¼ teaspoon dry mustard
¼ teaspoon dried oregano
¼ teaspoon dried basil
1 bay leaf
2 ¾ tablespoons gluten-free all purpose baking flour
2 tablespoons lactose-free milk
¾ cup lactose-free milk
¾ cup cold vegetable stock
2 tablespoons cold vegetable stock
2 tablespoons margarine (such as Vitalite®), or to taste
1 cup shredded mozzarella-style vegan cheese, divided
1 pinch dried parsley, or to taste
1 pinch ground black pepper to taste
1 (8 ounce) package dry gluten-free lasagna noodles

Steps:

  • Heat oil in a large saucepan over medium heat. Cook onion and red bell pepper until softened, about 5 minutes. Add zucchini; cook until softened, about 5 minutes more. Stir in garlic until combined. Add tomato puree, mustard, oregano, basil, and bay leaf. Bring to a simmer. Cook vegetable mixture until flavors blend, 10 to 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
  • Whisk flour and 2 tablespoons milk together in a bowl until no lumps remain. Mix in 3/4 cup milk and 3/4 cup plus 2 tablespoons vegetable stock. Pour this sauce base into a saucepan over medium-high heat. Add margarine; cook, whisking constantly, until simmering. Reduce heat to low. Add 1/2 cup vegan cheese; stir well. Season with parsley and black pepper. Cook until cheese is fully melted, about 5 minutes.
  • Cover the bottom of the baking pan with lasagna noodles. Add a layer of vegetable mixture; top with a thin layer of the cheese sauce. Repeat layering with the remaining noodles, vegetables, and cheese sauce, finishing with a thick blanket of sauce. Sprinkle the remaining 1/2 cup vegan cheese on top.
  • Bake in the preheated oven until top is bubbly and browned, about 30 minutes. Let rest before serving until firm, 15 to 20 minutes.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 32.8 g, Cholesterol 0.9 mg, Fat 9.2 g, Fiber 3.2 g, Protein 5.8 g, SaturatedFat 3.2 g, Sodium 603.6 mg, Sugar 6.9 g

GLUTEN-FREE LASAGNA



Gluten-Free Lasagna image

Use this recipe to make a classic, herb-laden lasagna recipe adapted for gluten-free eaters and cooks.

Provided by Teri Gruss, MS

Categories     Entree     Dinner

Time 1h45m

Yield 8

Number Of Ingredients 18

2 (10-ounce) boxes of gluten-free lasagna noodles
1 cup finely chopped red onions
4 finely minced cloves garlic
4 tablespoons olive oil
1 tablespoon salt
2 pounds lean ground beef
2 tablespoons gluten-free Italian seasoning blend
1 tablespoon coarsely ground fennel seeds
2 (15-ounce cans) gluten-free pizza or marinara sauce
1/2 pound soft goat cheese
1 pound ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 lightly beaten eggs
1/2 cup finely chopped fresh basil
1/4 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh oregano leaves
1 pound shredded mozzarella cheese
1 pound shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 F. Set aside a deep lasagna oven safe dish.
  • Fill a large stockpot 2/3 full with cold water. Add 1 teaspoon of salt, cover with a lid, and bring to a rolling boil. Add 14 gluten-free lasagna noodles and boil for 13 to 14 minutes. (Do not overcook the noodles. They will continue to cook once the lasagna is baked in the oven).
  • Drain and rinse the noodles in cold water. Pour 1 tablespoon of olive oil on the noodles and coat. This will prevent the noodles from sticking together as they cool.
  • Add onions, garlic and 3 tablespoons of olive oil to a large skillet. Sauté for two minutes.
  • Add the ground beef and 1 teaspoon salt. Brown meat over medium heat, stirring occasionally, until thoroughly cooked.
  • Pour the canned sauce over the beef mixture, add 1 tablespoon of the Italian seasonings, and all of the fennel. Stir to combine and simmer for 10 minutes. Stir occasionally to prevent burning.
  • In a medium-sized mixing bowl, blend goat cheese, ricotta cheese, Parmesan cheese, eggs, fresh basil, Italian parsley, fresh oregano, 1 teaspoon salt, and fresh cracked pepper.
  • Assemble lasagna: Spread 1 cup of the meat sauce mixture in the bottom of the baking dish. Overlap the edges of 4 lasagna noodles on top of the sauce. Evenly spread 1 cup of meat sauce over the noodles. Spread 1 cup of the cheese/herb mixture over meat sauce. Evenly sprinkle about 2 cups of shredded cheeses over this layer. Repeat layers (lasagna noodles/meat sauce/ cheese herb mixture/shredded cheese). Overlap 4 lasagna noodles on top, spread evenly with remaining meat sauce and top with remaining shredded cheese.
  • Sprinkle remaining 1 tablespoon of Italian herb blend evenly over the shredded cheese.
  • Bake for 1 hour or until golden brown on top. Let rest for 15 minutes before serving.

Nutrition Facts : Calories 1096 kcal, Carbohydrate 37 g, Cholesterol 298 mg, Fiber 6 g, Protein 80 g, SaturatedFat 36 g, Sodium 2600 mg, Fat 70 g, ServingSize 6 to 8 servings, UnsaturatedFat 29 g

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