Celiac Disease / Recipes

Gluten-Free Prosciutto Lasagna, Perhaps for the Last Time


gluten-free prosciutto lasagnaYou 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—

gluten-free lasagna recipeYep, 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.

easy gluten-free lasagna recipe(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

Ingredients:

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

7 thoughts on “Gluten-Free Prosciutto Lasagna, Perhaps for the Last Time

  1. Try a ricotta made from cashew. I can send you the recipe and you can try it out. The best cheese sub, IMHO, is from Follow Your Heart (vegan shreds). Just don’t use a lot. I’m in in the same boat with dairy. I had a Philly cheesesteak (sans bread) in an airport last month…let’s just say it was really good I was driving in a rental car by myself for 2 hours later that day…

    • I would love the recipe! My husband was just commenting on how good cashew cheese was at a restaurant we’d been to and asked how it was made. So, yeah, sadly I think that might need to happen.

      Also, I’m guessing the Philly Cheesesteak was totally worth it.

  2. After putting the helpful and chatty stock clerk at Whole Foods through his paces trying to find things they didn’t have–a tiny amount of xantham gum, golden raisins, citric acid, gluten-free lady fingers–I mentioned that if I found out I could no longer eat dairy as well as wheat I would kill myself. He backed away from me and seemed to vanish from the store after that. I really need to learn when to stow my irony. I fucking love cheese.

  3. April, I’m a GF celiac myself, and also really really lactose-intolerant. I was really unhappy when I had to add the no lactose thing! Getting better, though, after more than a year of it. I make amazing ricotta. Take a package of silken tofu, put it in a bowl, add a couple tablespoons of vinegar. Put your hands in and mush is around. It’ll almost instantly look like ricotta. The crazy thing is, it tastes like ricotta! My daughter, who’s neither GF nor lactose-intolerant, loves lasagna and baked ziti and joins me whenever I make either of these things. And I use Daiya mozzarella, which is the best fake mozarella I’ve found. Still trying to find a GF lasagna noodle that won’t get too soft, though. THanks for everything.

  4. Pingback: The Most Disgusting Way to Get Gluten’d | Gluten Is My Bitch

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