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.