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Celebrity chef Michael Symon shares a gluten-free version of his favorite lasagna in the world—his mom's.
"My deathbed meal would probably be my mom's lasagna," Michael says. "It's that good. This is a flour-free version that I came up with by substituting thinly sliced potatoes for the pasta noodles. It might anger pasta purists, but I think it tastes amazing. And if you want to try mom's original version, we've got that too."
Michael's Pro Tip: If you don’t have a vegetable slicer or a mandoline, I suggest that you consider investing in one. For about $25, you can breeze your way to paper-thin slices for recipes like this one and many others.
For more of Michael's gluten-, dairy- and sugar-free recipes, check out:
Healthy Sweet Potato Pancakes With Wilted Greens
Dairy-Free Mac & Cheese With Roasted Vegetables
Dairy-Free "Parmesan" Cheese
Easy Pomodoro Tomato Sauce
Avocado Chocolate Mousse
Adapted from Fix It with Food by Michael Symon. Copyright © 2019 by Michael Symon. Used with permission by Clarkson Potter. All rights reserved.
- 1 tablespoon extra-virgin olive oil
- 1 pound 80% lean ground beef
- Kosher salt and freshly ground black pepper
- Pomodoro Sauce, or 3 ½ cups of your favorite store-bought marinara
- 2 large eggs
- 2 pounds whole-milk ricotta cheese
- ¼ cup finely chopped fresh flat-leaf parsley
- ¼ cup finely chopped fresh oregano
- ¼ cup finely chopped fresh basil
- 3 pounds Yukon Gold potatoes, peeled and cut crosswise into ⅛-inch-thick slices
- 8 ounces fresh mozzarella, grated (about 2 cups)
- ¼ cup freshly grated parmesan cheese
- Cooking spray
Set a large heavy-bottomed skillet over medium-high heat. Add olive oil and heat to shimmering, then add ground beef. Cook until well browned, stirring occasionally to break up the meat, about 5 minutes. Drain fat from the pan. Season meat with a pinch of salt and a twist of black pepper, stir in pomodoro sauce, and bring to a simmer. Taste and add salt and pepper if needed. Remove from heat and set aside.
Preheat oven to 375°F. Line a sheet pan with foil.
In a large bowl, beat eggs and whisk in ricotta, parsley, oregano, and basil and season with a pinch of salt and a twist of black pepper. Set aside.
Spread 1 cup meat sauce evenly over the bottom of a 9-by-13-inch baking dish. Season all of the potato slices with salt and pepper. Arrange a layer of potatoes across the bottom, slightly overlapping them. Top the potatoes with another 1 cup meat sauce, followed by one-third of the ricotta cheese mixture, and then one-half of the mozzarella. Arrange another layer of overlapping potato slices on top, pressing down gently. Top potatoes with another 1 cup meat sauce, another one-third of the ricotta cheese mixture, and all the remaining mozzarella. Arrange another layer of overlapping potato slices, pressing down gently. Top with the remaining ricotta cheese mixture and a final layer of overlapping potato slices. Top with the rest of the meat sauce and evenly distribute the parmesan across the top.
Coat a piece of foil with cooking spray and set it, sprayed-side down, over the lasagna, crimping down the edges. Place the baking dish on the lined sheet pan and bake until the potatoes are easily pierced with a knife, about 1 ½ hours. Uncover the lasagna and continue cooking until the top of the lasagna is slightly browned, about 15 minutes. Remove from the oven and let rest for 10 minutes before slicing and serving.