Favoreats
Favoreats LLC
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INGREDIENTS
For the sauce: 1 tablespoon olive oil
1 1/2 cups
diced onion
1 1/2 tbsp
minced garlic
1/8 tsp
red pepper flakes
2/3 cup
red wine
1
(794-gram) can diced tomatoes, undrained
1
(411-gram) can diced tomatoes, undrained
1
(170-gram) can tomato paste
1 1/2 tsp
dried parsley
2 tbsp
chopped fresh basil
1 1/4 tsp
salt
For the meat: 1 1/2 pounds (680 grams) ground beef
1/4 tsp
salt
1/4 tsp
pepper
1 1/2 tsp
dried Italian seasoning
For the cheese mixture: 1 15-ounce (425-gram or 1 3/4 cups) container ricotta cheese
4 cups
shredded mozzarella, divided
1 1/4 cups
grated Pecorino Romano or Parmesan cheese, divided
1
egg (50 grams, weighed out of shell)
1/4 tsp
salt
1/4 tsp
pepper
12
gluten free no-boil lasagna sheets (enough for 4 layers of noodles)*
*If you are using traditional dried lasagna noodles that must be boiled, first boil them to an al-dente texture and lay them out on tea towels to dry slightly before proceeding with the recipe as directed.