This unique recipe includes everything you like about lasagna - melted, oozing cheese and a creamy, meaty sauce - with some unusual ingredients like coriander and paprika that enhance the overall flavor of the dish. While this recipe is made with gluten-free lasagna noodles, you can choose to use regular noodles as well.
Lasagna Without Gluten
Ingredients
For pasta:
1 box of gluten-free lasagna
6 cups of water
1 tablespoon of olive oil
For the chicken mixture:
2 tablespoons of olive oil
1/2 chopped white onion
1 clove garlic
3/4 pound ground chicken (thigh meat, optional)
2 cups chopped shitake mushrooms
1 teaspoon coriander
1 teaspoon of paprika
3/4 teaspoon soft chili powder
1 1/2 teaspoons of salt
2 pinches of sugar
For the sauce:
1-2 cups of homemade or natural organic tomato sauce
1 tablespoon butter
2 teaspoons of cornstarch
1-2 cups of milk
1 cup of grated mozzarella or Monterrey jack cheese
black pepper to taste
Addresses
Preheat the oven to 350 ° F.
In a large pot, cook the lasagna leaves, adding a pinch of salt and 1 tablespoon of olive oil to the water.
In a separate pot over medium-high heat, add olive oil and onion. Let the onions cook for 2 minutes.
Add the finely chopped garlic and mix. Once the onion and garlic are cooked, add the meat, breaking it with your spatula. Add mushrooms, cilantro, paprika, chili powder, salt, and sugar. Stir and cook for about 3-4 minutes.
Add the tomato sauce, mix all the ingredients and let it cook for 5 minutes.
In a smaller pot over medium heat, add the butter. Add cornstarch and stir. Pour the milk while stirring. Continue stirring until the sauce thickens, about 2-3 minutes. Lower the heat over low heat and add salt and pepper to taste.
Add cheese Once the cheese has melted, turn off the heat.
Take the cooked lasagna leaves and place them in the bottom of your pan. Place the meat sauce on top and pat it flat. Add the white sauce on top and add another layer of lasagna leaves. Repeat this step until you have finished with the meat sauce.
Cover with more white sauce, sprinkle top with cheese, cover with aluminum foil and bake at 350 ° F for 15 minutes.
