I'm a Tahoe girl living in the valley. My family is very important to me and we spend lots of time together hiking, boating, traveling, dining, at the movies, sightseeing, cooking, entertaining, collecting, running, camping, fishing and basically enjoying life in Northern California.
Tifahn Rodriguez
From Rancho Cordova, US
Member Since Jan, 2014
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Recipe for Classic Lasagna with Pesto
Ingredients

1 tbls olive oil

1 lb each lean ground beef and hot Italian sausage, browned and drained

1 tbls Italian seasoning

3-4 crushed garlic cloves, minced

1 medium yellow onion, diced

1 small seeded red bell pepper, diced

1 cup crimini mushrooms, sliced

1/4 tsp cinnamon

1/2 tsp rosemary

Salt to taste

3/4 cup red wine

3 tsp Brown sugar

2 tbls tomato paste

1/4 tsp red pepper flakes

1 can tomato sauce

1 can diced tomatoes

Thin sauce with water before layering if needed

2 large eggs, beaten

1 cup ricotta cheese

1 box frozen spinach, thawed and drained

Fresh grated nutmeg to taste (about 1/8-1/4 tsp)

Freshly prepared pesto sauce (basil, garlic, parmesan, olive oil, salt and pepper)

12oz Mozzarella cheese, grated

4oz parmesan cheese, grated

1 box gluten free lasagna noodles, uncooked

Preparation Method

Saute vegetables and aromatics with dried herbs until translucent. Add meat, spices, tomato paste and Brown sugar. Stir together and deglaze with wine. Add tomato sauce and diced tomatoes. Cook together for two hours minimum, up to six hours on low braise. Best overnight and reheated to room temp before layering. Preheat oven to 375 degrees. Layer sauce first, pasta, sauce, cheese, pasta, spinach mixture, sauce, cheese, pasta, sauce and a final round of cheese. (It is important to use enough moisture/sauce to cover the uncooked pasta and cook it but not overcook it). Bake covered 45mins and uncovered 15 mins. Allow to cool 15mins or more before serving. Serve pesto on the side for guests. Salad and gluten free rolls with garlic butter round out the meal.

Recent Recipe Reviews

Tifahn RodriguezTifahn Rodriguez : Feb 19, 2014 – I prefer a non GMO corn product like Sam Mills or a rice option like DeBoles. Either way I prefer the no-boil method of layering uncooked noodles into the lasagna for a perfect texture.

Jordan WexlerJordan Wexler : Feb 04, 2014 – Looks great, what brand of "gluten free lasagna noodles" do you recommend?

Classic Lasagna with Pesto
Prepration Time: + 2 hrs 30 mins
Cook Time: 1 hrs 00 mins
Serves: 8 Persons
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