So I had been wanting to make lasagna for the longest time, and I FINALLY found some gluten-free lasagna noodles. I began following a basic lasagna recipe but then ended up with a whole different twist.
I cooked some beef in the slow cooker with spicy BBQ sauce until it was very soft and pulled it apart. The next day the leftovers went into this lasagna.
- 1 package lasagna noodles, cooked
- BBQ beef, pulled apart (approximately 2 cups I think)
- 3 cups pasta sauce
- 1 bell pepper, chopped
- 1 (15 oz) container ricotta cheese
- 1 egg
- 2 cups shredded mixed cheese
- Montreal steak seasoning
- cheddar cheese slices
Mix the bell pepper, pasta sauce, and beef together. Mix ricotta cheese, egg, shredded cheese and the seasoning together. Place about a third of meat sauce mixture into a pan. Layer with noodles, cheese mixture, meat sauce mixture. Again, noodles, cheese, meat sauce. Finally top with noodles, whatever is left from cheese mixture and place cheddar slices on top.
Cover with oiled foil, bake for 45 mins and remove foil; bake for 15 mins more. I like to turn the oven to Broil the last few minutes to get the final crispy cheese texture.
I made 2 smaller lasagnas so I could freeze one for later.
Not a photogenic food item but oh so delicious!
I have no clue how this cake got it’s name but that’s what we called it in Ukraine.
Here is the list of ingredients:
- 2 eggs
- 1 cup sugar
- 200 grams sour cream (a bit less than 1 cup)
- 1 tsp baking soda, with a few drops vinegar
- 1/2 can sweetened condensed milk
- 1 1/2 cup flour (I used my gluten-free mix from Costco)
- 1 cup sour cream
- 1 cup sugar
Preheat oven to 375.
Mix everything and divide batter in half. Add a spoon of cocoa to one half, mix. Pour into two pans (really it’s up to you what shape, how big, etc.)
Bake for approximately 15 minutes (depending on size of pans and how much batter is in them), until the white batter is golden and slightly puffed up. Check by inserting toothpick in center and if it comes out clean, it’s ready.
Cut up one of the cakes into pieces, dip into frosting mixture and pile on top of the other cake. Drizzle with chocolate syrup or caramel and sprinkle toasted chopped nuts on top. Refrigerate.
*Note: I forgot to check if I had all the ingredients before I began making this, and apparently I was almost out of sour cream. I replaced the rest of what I needed with the Fage Greek yogurt and it turned out perfectly delicious!
I poured a bit more into the cake that will be chopped into pieces.
The smaller the pieces the more frosting will be needed; I think I had to make a bit more than what was called for in the recipe.
Layer the pieces.
Final assembled cake. I love the fact that I didn’t need to put in effort into decorating it! It’s supposed to have a messy look 🙂