You guys, we’ve been eating a lot of gluten-free lasagna lately in our house. In part because lasagna is delicious, but the pure volume has increased because of my son’s love for Garfield, and by association, lasagna. This was his Halloween costume—
Yep, it’s Jon Arbuckle. So once a week, most of the time, I make gf lasagna, which means I’ve started to get creative. Hence, the prosciutto roll-ups that are so easy even a Garfield-loving 5-year-old can do it.
(Hot tip: even if the lasagna says no boil, just give it a lil boil unless you’re using the amazingly flexible RP’s gluten-free lasagna sheets)
So we’re eating a ton of lasagna in our house, and for the first time I’m very concerned about my ability to continue scarfing it all down. Guys, dairy is suddenly all, “Back off, beatch,” and I do not feel so awesome when I ingest great big gobs of ricotta, mozzarella and Parmesan. In fact, ever since I’ve been doing this VB6 thing if I have more than a small (read=normal) amount of cheese and/or ice cream I feel like someone has taken a bag of oranges and beat me right in my belly. So maybe I can’t have this amazing, kid-pleasing lasagna anymore? Or maybe I should have just stopped at one serving. Either way I’m learning a lesson in gluttony, or developing even more sensitivity to dairy. Which, if the latter is the case, FUCK THAT.
I know this isn’t the first time dairy has been like, “Uhhh, maybe don’t have an extra large milkshake with that cheeseburger,” but it’s happened twice in the last two weeks of me being vegan’ish. Perhaps an argument against veganism. I mean, I’ll argue against anyone if it means I can keep ice cream and ricotta in my diet.
Sigh. Here’s how to do that gluten-free lasagna thing.
Gluten-Free Prosciutto Lasagna
Prep time: 20 minutes Cook time: 45 minutes
1 pound ground beef
1 24-ounce jar prepared pasta sauce
1 package RPs gluten-free lasagna sheets
10-12 prosciutto slices
1 15-ounce ricotta cheese
2 cups mozzarella cheese, shredded or torn
1/4 cup Parmesan, grated
1 egg, lightly beaten
2 teaspoons black pepper
2 teaspoons kosher salt
1. Preheat oven to 350 degrees.
2. Over medium-high heat, brown ground beef. Drain, and add jar of pasta sauce and allow to cook on medium-low for 5 minutes.
3. While meat is cooking, combine 1 cup mozzarella, beaten egg, ricotta, Parmesan, salt and pepper in a medium bowl. Set aside.
4. Spread half of pasta sauce mixture on the bottom of a 2-3 quart baking dish. Build your lasagna rollups by placing half-3/4 piece of prosciutto on the top of lasagna sheet. Add 2 tablespoons cheese mixture, and roll from the top. Place in baking dish. Repeat.
5. After dish is full, cover with remaining sauce. Top with remaining cup of mozzarella and bake for 30 minutes.
6. Allow lasagna to sit for 10 minutes then slice into squares and serve.
Makes: 12 servings