The kids are grown, now what?: Spasagna

Monday, April 25, 2016


Gluten Free Spasagna

I love lasagna. We have not had lasagna for dinner for a long time because I have yet to meet a gluten free lasagna noodle that I like. That does not mean there aren't great gluten free lasagna noodles out there. It just means that I have to try them!
I had some ricotta cheese in the fridge and I thought, why not use it with some spaghetti noodles and make a spasagna for dinner? We did and it was so delicious!

1 LB Ground Beef
1/2 Onion, Chopped
1 Roasted Red Pepper,Chopped
3 Garlic Cloves, Minced
2 Roma Tomatoes, Chopped
1 TSP Onion Powder
1 TSP Oregano
1/2 TSP Basil
1 TBSP Worcestershire Sauce
1/4 Parmesan Cheese, Grated
3 -8 Ounce Cans Tomato Sauce
Salt & Pepper

Spaghetti, Cooked

Ricotta Mixture 
8 Ounces Ricotta
1 Egg
1/4 C Parmesan, Grated
1 TSP Kosher Salt
1 TSP Garlic Powder
1 TBSP Dried Parsley

Cooking Spray
Mozzarella Cheese

Spasagna Sauce

Break spaghetti into small pieces and prepare according to package directions.

Brown ground beef. Add veggies and continue cooking until onions begin to wilt.

Add remaining sauce ingredients and salt & pepper to taste. Keep warm over low heat.

Ricotta Mixture

Mix together Ricotta ingredients in small bowl.

Drain spaghetti and mix with sauce.

Spray 13 X 9 inch pan with cooking spray.

Layer 1/2 of pasta and sauce mixture in the bottom of the pan. 

Spread Ricotta over pasta and sauce. Cover with remaining pasta and sauce.

Sprinkle Mozzarella Cheese over pasta and sauce.

Bake in a 350 degree oven for 20 minutes.

Serve with salad and crusty bread. Enjoy!

Baked Spasagna


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