Saturday, July 7, 2012

Gluten-Free Lasagna Casserole

Makes 4-8 servings

8 ounces Gluten Free Spiral Pasta
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 pound grass-fed ground beef
3 cloves garlic, minced
8 ounces sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 14-oz cans diced tomatoes
1 teaspoon Italian Seasoning
8 cups baby spinach
1/2 teaspoon crushed red pepper
3/4 cup ricotta cheese

  1. Bring a large pot of water to a boil Add pasta; cook until just tender, according to package directions.  Drain and transfer to a large bowl.
  2. Add oil to heated cast iron skillet over medium heat.  Add onion and mushrooms, cook for 4 minutes.  Add ground beef and garlic.  Break up the beef and brown until just no longer pink.  Add mushrooms, salt and pepper. 
  3. Add tomatoes, spinach and crushed red pepper.  Increase heat to med-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
  4. Toss the sauce with the pasta, stir in ricotta.

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