Glutenfree Lasagna Recipe With Ground Meat Asparagus Tomatoes Carrots

Easy GlutenFree Lasagna (DairyFree!) Minimalist Baker

WebFeb 6, 2020 · Set out a large baking dish (9×13 inch or similar size) and lightly grease. Begin by preparing sauce. Heat a large pot or Dutch oven …

1. Preheat oven to 350 degrees F (176 C). Set out a large baking dish (9x13 inch or similar size) and lightly grease.
2. Begin by preparing sauce. Heat a large pot or Dutch oven over medium heat. Once hot, add oil, garlic, red pepper flake (optional), beef, and salt and begin sautéing, stirring occasionally for about 8 minutes, or until meat is browned. Use spoon to break meat into small pieces.
3. In the meantime, if using noodles that require boiling, bring a large pot of water to a boil (if using no-boil noodles, skip this step). Once boiling, add a healthy pinch of salt and your lasagna noodles (or other pasta shape). Cook according to package instructions to achieve an al dente texture — tender with a little bite. Then drain and set aside. Optional: Drizzle pasta with a little oil to prevent sticking.
4. To the pot, add your marinara sauce and stir to combine. Cook on low for about 10 minutes to marry the flavors. Then taste and adjust flavor as needed, adding salt to taste or red pepper flake for heat. You could also add dried Italian spices and/or sweetener of choice to balance the flavors at this time (optional). Turn off heat and set aside.

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Best Vegetable Lasagna Recipe Cookie and Kate

WebMay 24, 2024 · Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once …

1. Preheat the oven to 425 degrees Fahrenheit.
2. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
3. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
4. Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.

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