Chronicles of the Girl who can Cook

Exchange, Food, Gluten Free, Travel, University

I’ve been craving a good Lasagna, or really a “home cooked meal,” some “comfort food” anything a little home based. After 6.5 months of searching high and low in the grocery stores around Trinidad I finally found Gluten Free Lasagna noodles, though I’ve never heard of Nnova (pasta brand) but I bought the store out of their noodle, mac and cheese included and tried them.

The Mac and cheese isn’t half bad, just don’t let it get cold before you finish it.

The Lasagna though, that’s why we’re really here. I was honestly amazed. It’s hard finding gluten free pasta that doesn’t taste like cardboard, it’s also hard finding a brand of pasta or really any gluten free food that is relatively
“normal” tasting. I guess maybe mixed with other ingredients you don’t notice the difference, but I hope that the grocery stores in Trinidad, Massy especially continue to carry these noodles until I leave.

Ingredients

1 Box Nnova Pasta noodles
1.5 Cans Tomato Sauce (24 Oz Can)
1 Can Tomato Paste
12 Oz Water
1/2 Green Pepper, diced
1 Roll Ground Chicken (substitute for any meat you prefer)
1/2 Tbsp Oil
1 Tsp Salt
1 Tsp Black Pepper
1 Tsp Oregano
1 Tsp Onion Powder
3 Cloves Garlic
10 Oz Container Ricotta Cheese
24 Oz Mozzarella (more if desired or needed)
1/3 Cup Parmesan Cheese

Directions

*Preheat oven to 350 Degrees

1. Boil Pasta to al Dante according to box instructions

2. While pasta is boiling, put oil and garlic cloves in a large sauce pan and begin to brown

3.  Add diced green pepper to sauce pan, brown

4. Add ground meat, onion powder, salt, pepper, oregano and brown

5. Drain fat and return to pan

6. Add Tomato sauce, Tomato Paste, Water; bring to a boil over medium heat. Reduce to low and cook for 20 minutes, stir occasionally

7. Spread a small amount of meat mixture on bottom of Lasagna pan

8. Add noodles (approx 5) they will overlap

9. Cover noodles with meat mixture

10. Add 1/4 of Mozzarella cheese and spread evenly, 1/2 Parmesan cheese and 1/2 the Ricotta Cheese

11. Repeat steps 8 and 9

12. Add the rest of the Parmesan and Ricotta Cheese

13.  Repeat Step 8

14. Add the rest of the sauce mixture

15.  Top Lasagna with the rest of the mozzarella cheese

16. Cover With Foil and cook for approximately 50 to 60 minutes, remove foil and cook for another 10 minutes

 

IMG_6907

Until the Next one,

 

Meg XX

 

 

 

One thought on “Chronicles of the Girl who can Cook

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