Meat and
Veggie Lasagna
SERVES
4
PREP TIME
15 min, plus resting
COOK TIME 1 hr 20 min
2 recipes Basic Gluten-Free Pasta
5 tablespoons olive oil
1 pound lean ground beef
Salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
2 tablespoons tomato paste
6 cups tomato sauce
3 cloves garlic, smashed and chopped
1 cup chopped mushrooms
1 cup chopped carrots
1 cup chopped celery
1 ½ cups chopped Vidalia onion
3 eggs
16 ounces whole-milk ricotta cheese
2 tablespoons chopped fresh basil
3 cups grated parmesan cheese
2 cups grated pecorino romano cheese
Prepare the Basic Gluten-Free Pasta recipe up to the point
where it rests.
In a large skillet over medium heat, heat 2 tablespoons of olive
oil. Add the ground beef and season with ½ teaspoon salt, garlic
powder, onion powder and dried basil. Brown all over, about 5
minutes. Add tomato paste, 1 cup of tomato sauce and ½ cup
chopped onion. Stir to combine. Reduce heat to low and simmer,
stirring occasionally, until liquid is absorbed and meat is fully
cooked. Remove from heat and let cool slightly.
In another large skillet over medium-low heat, heat the
remaining olive oil. Add the remaining onion and garlic, and cook
until slightly softened. Add the mushrooms, carrots and celery and
cook, stirring occasionally, until softened, about 15 minutes. Remove
from the heat and let cool.
Preheat the oven to 375°. Set a large soup pot of salted water
over medium-high heat and bring to a boil.
Prepare the pasta by rolling a piece slightly larger than a golf ball
on a pastry board into a rectangle about ¹⁄
3 inch thick. Run through
the pasta roller horizontally at setting 1 to get a long, wide strip of
pasta. Continue progressively rolling up to setting 4. Cut dough into
4 strips. Repeat with remaining dough.
