Being careful with your finances often requires passing up dining out as frequently as you’d prefer, but it doesn’t mean you have to miss out on satisfying meals. Actually, some of the best dishes I’ve ever tasted were enjoyed right at my dining table — or at my mother’s, because nothing compares to Mom’s cooking.
When I moved in with my partner, Aaron, cooking became a bit pricier. That’s because Aaron has been diagnosed with celiac disease, which means he can’t eat any gluten or even share utensils and appliances with someone who does.
Gluten-free bread has proven to be one of our bigger grocery bills, so we bake it at home to save money. Still, we’ve discovered gluten-free pasta to be fairly affordable, which lets us assemble a 12-serving lasagna — or six servings if you’re as hungry as I am — for under $25.
For over a year we’ve been refining our lasagna, experimenting with herbs, proteins and vegetables. Below is our recipe as it stands now. We’ve noticed the rosemary gives the meat an intriguing note and using tomato paste instead of straight sauce helps thicken the mixture.
If it were up to me, we’d omit the mushrooms, but they’re Aaron’s favorite, and I’d add some spicy peppers. The great thing about this basic formula is you can easily try new variations each time.
Gluten-Free Lasagna Recipe
Servings: 12 to 15
Ingredients
1 pound ground beef: $3.29
6 garlic cloves, minced: 15 cents
½ small yellow onion, diced: 25 cents
1 ½ teaspoon rosemary: 50 cents
Salt and pepper to taste4 vine-ripened tomatoes, sliced (quarter-inch slivers): $1.80
1 12-ounce can tomato paste: 99 cents
1 14.5-ounce can Italian-style stewed tomatoes: 59 cents
2 tablespoons milk: 2 cents
¼ teaspoon oregano: 6 cents
1 ¼ teaspoon thyme: 30 cents1 ½ pounds ricotta cheese: $4
1 ½ cups finely shredded Parmesan cheese: $4.49
2 eggs: 25 cents
⅛ teaspoon nutmeg: 4 cents
2 ½ teaspoons oregano: 63 cents
6 ounces gluten-free oven-ready noodles: $2.55
4 ounces whole white mushrooms, chopped: 99 cents
2 Roma tomatoes, sliced: 38 cents½ pound shredded mozzarella cheese: $2.25
Total Cost: $23.53
Directions
Preheat your oven to 375 degrees.
In a medium skillet, combine the ground beef, two of the minced garlic cloves and the diced onion. Season with 1 ½ teaspoons of rosemary and a pinch or two of salt and pepper. Cook on low until the meat is browned.
In a medium saucepan, mix the sliced vine-ripened tomatoes, Italian-style stewed tomatoes, tomato paste, milk and the other two garlic cloves. Season with ¼ teaspoon of oregano and ¼ teaspoon of thyme. Cook over medium heat, stirring now and then.
When the sauce begins to simmer, reduce the heat to low and let it simmer for 15 minutes.
In a large bowl, whisk together the eggs, ricotta and Parmesan cheese. Season with ⅛ teaspoon of nutmeg, 2 teaspoons of oregano, 1 teaspoon of thyme, and a pinch or two of salt and pepper. Stir until the mixture is uniform.
Blend the browned beef into the sauce. Note: We use lean beef, so we don’t drain it before combining. If your meat is fattier, you may want to drain it to prevent an overly greasy lasagna.
In a 9-by-13-inch baking dish, spread a thin layer of the meat-and-sauce mixture. Lay one layer of gluten-free noodles over this base. If you use the same brand we do, Heartland Gluten-Free Oven-Ready Lasagna Noodles, four pieces will cover the dish nicely. Spread about ⅓ of the ricotta mixture over the noodles in a thin layer.
Repeat the layering twice more, using slightly more meat and sauce with each repeat, then finish with a final layer of sauce.
Scatter the chopped mushrooms and the final two garlic cloves over the top. Distribute most of the ½ pound of mozzarella over the lasagna, reserving a small handful for finishing. Arrange the Roma tomato slices on top as you would pepperoni on a pizza. Sprinkle the remaining mozzarella and ½ teaspoon of oregano over everything.
Cover the casserole with aluminum foil and bake for 35 minutes. Remove from the oven and take off the foil, then return to the oven for another 15 minutes.
Since gluten-free noodles can sometimes need extra time, check to ensure they’re fully cooked and extend baking if required.
Let the lasagna rest for 10 minutes before slicing and serving.
Michael Hayes is a small-business owner specializing in interior design and décor who occasionally swaps a paintbrush for a wooden spoon. Though he lives with celiac disease, Aaron has recipes for nearly everything, and Michael often finds himself cooking around Aaron’s favorites.
For those looking for other gluten-conscious recipes, try our guide to gluten free bread to save money and enjoy homemade loaves that suit your diet.
