1cupred wine or 1/4 cup of red wine vinegar + 1 tablespoon sugar
1poundground beef
16ouncesno-boil gluten-free lasagna noodles
1eggbeaten
15 ozcontainerricotta cheese
1ounceparmesan cheeseshredded or finely grated, to equal 1/4 cup shredded
5ouncesmozzarellashredded, to equal 1 1/4 cups shredded
Instructions
Brown onions in olive oil until almost translucent, about 6-8 minutes. Add garlic, and cook until garlic is fragrant about 2 minutes. Add in tomatoes, tomato paste, tomato sauce, and spices, and bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer the sauce.
Meanwhile, brown ground beef in a skillet over medium heat. While ground beef is browning, mix the ricotta cheese, egg, and parmesan cheese in a medium-sized bowl and set aside. When the ground beef is browned and drained, remove 2 cups of sauce and set aside for later, then stir ground beef into remaining sauce, along with 1 cup of red wine (or red wine vinegar and sugar). Bring to a boil, then reduce heat to medium-low and continue cooking the sauce for another 30 minutes.
Preheat your oven to 350°F. Add 1 cup of the reserved sauce to the bottom of the 9x13-inch lasagna pan. Layer your lasagna noodles above it. (Alternatively, layer your lasagna noodles with the ricotta cheese mixture, meat mixture, and mozzarella cheese, then ricotta cheese and meat again.) When you have added the last layer of lasagna noodles, add the last cup of sauce and the rest of the mozzarella cheese on top.
Add foil to the top of the lasagna pan (spray the foil with cooking oil spray first so it doesn't stick) and seal on all sides. Cook in preheated oven for 20 minutes then remove foil and continue cooking for another 15 minutes. The lasagna is done when it is golden and bubbly on the top, including the center.Let dish cool for 15 minutes before slicing and serving.
Notes
Leftover lasagna will keep well stored in an airtight container in the fridge for up to 3-4 days.Although this lasagna recipe is much lower in sodium, the Nutritional Facts do not reflect the reduced sodium. My nutritional calculator omits "no salt" canned foods.