Lasagna

Meat Filling

1 tablespoon olive oil

½ onion, minced

4 cloves garlic, minced

12 ounces ground beef

Ricotta Filling

32 ounces ricotta cheese

4 ounces grated parmesan

2 eggs

1 tablespoon minced fresh herbs (parsley, basil, and/or oregano)

2 teaspoon salt

1 teaspoon black pepper

Pasta

140 grams Bob’s Red Mill 1 to 1 baking flour plus more for dusting

50 grams tapioca starch

½ teaspoon salt

¼ teaspoon xanthan gum

½ tablespoon olive oil

1 egg + 1 egg yolk

100 grams water

4 cups marinara sauce

1 pound grated fresh whole milk Mozzarella

2 ounces grated Parmesan

Make the meat filling. Heat the oil in a saucepan over medium heat. Add the onions and sauté for 7 - 10 minutes. Add the garlic, stirring constantly until it becomes fragrant. Add the ground beef. Stir well to break the meat into small pieces. Cook for 7 - 10 minutes until the beef is fully cooked. Set aside.

Make the ricotta filling. Mix all of the ingredients together, and set aside.

Make the pasta. Bring a pot of salted water to a boil. Combine the gluten-free flour, tapioca starch, salt, and xanthan gum in an upright mixture. Mix on low speed to combine the ingredients. With the mixer running, add the olive oil, egg, egg yolk, and 50 grams water. If the mixture is too crumbly, add a little water at a time. Use a pasta machine to make sheets of lasagna. Dust 2 tablespoon portions with gluten-free flour before running it through a pasta maker. (With gluten-free pasta, you can’t get it too thin. The thinnest that you can go is likely 4 or 5 on the pasta maker.) Boil the pasta for a few minutes, until it’s done.

Build the lasagna. Preheat the oven to 350 degrees. Spray a 9” x 7” x 2.5” with nonstick spray. Spread ½ cup of marinara on the bottom of the bowl. Follow these steps to layer the lasagna:

(a) Place a single layer of pasta on top of the marinara.

(b) Spread about ⅓ of the ricotta mixture on top of the pasta.

(d) Spread 1 cup of the marinara sauce over the ricotta.

(e) Cover the meat with about ¼ of the grated mozzarella.

Repeat steps (a) - (e) two more times.

Place a single layer of pasta over the mozzarella. Cover it with the remaining ½ cup marinara, mozzarella, and parmesan.

Bake for 45 minutes to an hour. The middle of the lasagna should have risen and should be golden brown. Let the lasagna sit for about a half-hour before cutting.