Thursday, March 10, 2011
Gluten Free Lasagna Casserole - easy one bowl method
I was going to say that I've been fairly lazy lately, but that just isn't true. I have been getting a lot done and haven't had much time to prepare any gluten free masterpieces the past couple of weeks.
I remember when I could simply make a hamburger helper for dinner when time was running short.
This post and recipe is very similar to the last recipe I posted, Gluten Free Pizza Casserole. A delicious recipe it was, but, as I've said before, I am a lasagna fanatic! So, combine short on time, a lasagna fascination, and a box of Ancient Harvest Quinoa Rotelle pasta in the pantry, and Voila! Lasagna Casserole.
This is a very economical recipe to please your gluten free loved ones. We will have a few days of leftovers from this. Grandma calls them "planned overs".
1 pound of ground beef
1 box of Ancient Harvest Quinoa Rotelle (8 ounce)
2 cups shredded Mozzarella Cheese
1 cup Cottage Cheese
3/4 cup grated Parmesan Cheese
2 cans of tomato sauce (8 ounce each)
1 teaspoon dried Oregano
1 teaspoon dried Italian Seasoning
1/2 teaspoon dried Basil
1 medium sweet vidalia onion (diced)
1 teaspoon garlic salt
1 tablespoon vegetable oil (for boiling the noodles)
salt and pepper to taste
Begin by bringing about 5-6 cups of water to a boil, with a pinch of salt and a tablespoon of vegetable oil. Add the pasta when it comes to a boil and stir. Boil for double the time specified on the box. The water will turn yellow, this is normal.
Next brown the ground beef with the onion.
When the onion is softened and the beef is browned, add the tomato sauce, and the spices. Stir in and bring to a boil.
When the noodles are done, drain and rinse them in a strainer then dump into the bowl.
Next dump in the sauce and ground beef mixture. Stir together.
Add most of the mozzarella cheese and stir in. Keep some back for the topper.
Next, add the cottage cheese and stir in well.
When all the cheeses are stirred into the mix. Flatten down the top and sprinkle it with the remaining mozzarella and parmesan.
Cover and bake for a minimum of 30 minutes up to 1 hour at 350 degrees.
Plate and serve,
This was so easy, inexpensive, satisfying, delicious, etc. etc. etc.
© The Gluten Free Spouse / Shawn Christopher Mooney
Labels: Ancient Harvest Quinoa Pasta, entree, recipe
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That looks delicious! Can't wait to try it. My mouth is watering already!!ReplyDelete
We used gluten free rice lasagna noodles and then just broke them up. I also used ricotta cheese instead of cottage cheese and increased the ricotta and mozzarrella cheese since I didn't have parmesan. We used ground turkey since we didn't have any beef, and it turned out wonderfully. My husband was quite pleased and glad I did the cooking tonight. I can't always with the fibromyalgia, but today was a better day, and he loves it when I cook. But I did want something easier than actual lasagna, so thank you so much for this very easy and delicious recipe.ReplyDelete
Sorry if this is a silly question, but what kind of dish are you baking this in? Is it along the lines of pie pan? Could I just put this in a 9X13 glass pan or something similar?ReplyDelete
Never a silly question. :)Delete
This dish is baked in the same anchor hocking mixing bowl it is mixed up in (one bowl method). You could easily bake it in a glass 9x13 too.