Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Lasagna

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Lasagna' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's wheat lasagna noodles are swapped for gluten-free lasagna noodles, cooked by their package directions; every other ingredient and the layer order are unchanged. No flour, soy sauce, or other trap ingredient appears in the original.

A beef-tomato sauce layered with six lasagna noodles, ricotta beaten with egg, mozzarella, and Parmesan in a 7-by-12 dish. Thirty minutes in the oven and a ten-minute rest before it is cut.

Category: MainsServes: 9Time: 75 minComplexity: 3/5

Why this complexity: Three components (sauce, noodles, cheese mixture) are assembled in a stated layer order; Noodles are cooked separately before layering; Resting 10 minutes after baking is part of the method.

Ingredients

  • 3/4 pound ground beef
  • 2 garlic cloves, finely chopped
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon crushed dried red pepper
  • 1 teaspoon oregano
  • 1 tablespoon dried parsley
  • 1 can (6 ounces) tomato paste
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup hot water
  • 6 gluten-free lasagna noodles
  • 1 egg, beaten
  • 12 ounces ricotta cheese
  • 4 ounces mozzarella cheese, thinly sliced
  • 1/4 cup grated Parmesan cheese

Method

  1. Crumble the ground beef into a large frypan. Cook over moderate heat, stirring as needed, until lightly browned. Add the garlic and onion; cook until the onion is tender.
  2. Stir in the seasonings, tomato paste, tomato sauce, and water. Simmer 10 minutes.
  3. Cook the lasagna noodles until tender, using the directions on the package. Drain.
  4. Mix the egg with the ricotta cheese.
  5. Heat the oven to 350°F (moderate).
  6. In a 7-by-12-by-2-inch baking dish, spread one-fourth of the tomato-meat sauce, then three noodles, then another one-fourth of the sauce. Top with half of each kind of cheese (ricotta mixture, mozzarella, Parmesan).
  7. Add another one-fourth of the sauce, then the remaining noodles, the remaining ricotta mixture and mozzarella, and the rest of the sauce. Top with the remaining Parmesan.
  8. Make, uncovered, for 30 minutes. Cool 10 minutes before serving.

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