Recipe #32: Gluten Free Bolognese Lasagna

I’ve been gluten free for awhile now and while I was mourning the loss of all things gluten at first, I’ve learned a lot of tricks to enjoy the gluten free life! Brands like Banza come in clutch when you want to enjoy pasta because it’s not only gluten free but it’s full of plant-based protein, lower in carbs than typical pasta, and high in fiber. Oh and it’s deeelicious!

Directions:

1 box of Banza lasagna noodles
1 lb ground beef
1 lb ground pork
1 lb fresh mozzarella pearls
8 oz shredded mozzarella
8 oz ricotta
24 oz marinara
8-10 basil leaves, chopped
1 tbsp minced garlic
1 tsp crushed red pepper
salt and pepper

Instructions:

Cook the pork and beef in a pan with the garlic, red pepper and big sprinkle of salt and pepper. Grab a lasagna pan and layer some of the sauce at the bottom of the pan. Then lay the noodles evenly but not overlapping. Add sauce so that a thin layer is evenly distributed then add about a cup of the pork and beef mixture. Add a few tablespoons of ricotta, sprinkle some of the shredded mozzarella on top, add a little more sauce and then repeat until all the ingredients are used (should make 3 layers). For the top layer, add the remaining sauce, the fresh mozzarella and fresh basil. Cover loosely with aluminum foil. Bake in the oven at 350 for 50-55 minutes and then serve with grated parmesan and fresh basil. Enjoy!