Stovetop Baked Lasagna (Gluten and Dairy Free alternatives)
Preparation Time: 1 hour
4 cups (1 L) Italian meat sauce* (scroll down for recipe)
8-10 ounces, fresh made lasagna pasta, or 8 ounce (230 g) box lasagna pasta, uncooked
16 ounce (460 g) carton ricotta cheese
2 cups skim mozzarella cheese, shredded #3 blade
½ cup Parmigiano cheese, grated #1 blade
To begin; cover the bottom of the 12-inch Electric Skillet with Italian meat sauce, and place one layer of uncooked lasagna noodles on top of meat sauce.
Gluten Free Dairy Free: Use a Rice Pasta (Brillia of Italy makes excellent gluten free pasta), and you can substitute a goat cheese like Pecorino Romano for the Parmigiano. Mozzarella and Ricotta cheese is also available made from goat or sheep’s milk.
Continue layering in the following order:
another layer of lasagna noodles
When the forth layer of lasagna noodles is on top, cover with meat sauce, a layer mozzarella cheese, and sprinkle with Parmesan cheese.
FOR ELECTRIC SKILLET and INDUCTION
Cover the Skillet and close the vent. Adjust the temperature setting to 210°F to 225°F (99°C to 110°C) and bake for 35-45 minutes. Unplug or turnoff, uncover, and let stand for 10 minutes before serving.
FOR LARGE SAUTE SKILLET
Cover and close the vent. Turn heat to medium 275°F (135°F) for about 3 minutes. Reduce to simmer 210°F to 225°F (99°C to 110°C) and cook for 35-40 minutes. Remove from heat, uncover and let stand 10 minutes before serving.
Note: In some instances, 225°F could be hot enough to burn the lasagna noodles. When cooking the first time you may want to start the lower temperature.
To Serve: With a serrated spatula or knife, cut into 16 equal portions being careful not to scratch the pan’s inside bottom. Remove lasagna with a flexible spatula and place on individual serving plate. Serve with Italian Garlic Bread.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 310; Fat Grams 16; Carbohydrate Grams 17; Protein Grams 25; Cholesterol mg 66; Sodium mg 534 (320 with homemade Spaghetti Sauce, see Stocks & Sauces).
THE POINT SYSTEM: Calorie Points 4; Protein Points 3; Fat Grams 16; Sodium Points 23; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 7.
Italian Meat Sauce… the quick & easy way
Note: if you have the time, peeled and seeded fresh plum tomatoes are always the better choice.
Preparation Time: 35 minutes
1 tablespoon olive oil
1 tablespoon unsalted butter (optional for flavor)
1 onion, peeled and chopped #2 blade
2 cloves garlic, minced
½ cup good Chianti wine or port wine
2 to 3 tablespoons Italian seasoning
2 tablespoons sugar
2 pounds (1 kg) lean ground beef or 1/3 each, ground beef, pork and veal
1 28 ounce (800 g) can plum tomatoes, diced
1 12 ounce (350 g) can tomato sauce
Preheat the 5-N-1 Cooker or 6-quart Stockpot over medium-high or high heat 375°F to 425°F (191°C to 218°C) for 3-4 minutes (Induction will reach temperature in less than 1 minute). Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough.
Into the hot, dry pan, add the olive oil, butter (if using) and onions. Sauté for 2 to 3 minutes, until the onion begin to caramelize (turn brown). Add the garlic and sauté for 2 to 3 minutes, then deglaze the pan with the wine. Add the Italian seasoning and sugar. Continue to stir until the liquid has just about evaporated.
Add the ground beef. Cover the pan, and open the vent and dry sauté until cooked, about 8 to 10 minutes, stir occasionally. Drain fat drippings.
Add the tomatoes and tomato sauce, stir until thoroughly combined, reduce to medium-low 175°F (79°C), and simmer 15-20 minutes.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 261; Fat Grams 15; Carbohydrate Grams 0; Protein Grams 21; Cholesterol mg 70; Sodium mg 154.
THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 2 ½; Fat Grams 15; Sodium Points 6 ½; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 7.
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