Hosting for the holidays? Your family will surely fall in love with this mouthwatering lasagna. With

Hosting for the holidays? Your family will surely fall in love with this mouthwatering lasagna. With Barilla Gluten Free Oven-Ready Lasagne as its base, this is a simple yet delicious way to enjoy the classic Italian dish, gluten-free. Hearty flavors, Italian cheeses and fresh vegetables round out this recipe—making family time more enjoyable all around. Gluten-free Lasagna with Ground Meat, Asparagus, Tomatoes + CarrotsIngredients1 box Barilla Gluten Free Oven-Ready Lasagne2 tbsp. extra-virgin olive oil1 clove garlic½ cup onion, diced into small pieces½ cup multi-colored cherry tomatoes, halved1 cup asparagus, sliced into small pieces½ cup carrots, diced into small pieces½ lb. ground beef½ lb. gound pork1 pint yellow cherry tomatoes, halved56 oz. San Marzano peeled tomatoes, crushed½ cup red wine1 tbsp. oregano, chopped8 oz. fresh mozzarella, sliced1 cup Parmigiano cheese, gratedSalt, to tasteBlack Pepper, to tasteDirections1. In a large skillet, add extra-virgin olive oil and onions and sauté for three minutes. Then, stir in the garlic, cook for approximately one more minute and add the ground beef and ground pork. 2. Brown the meat well over high heat (about 10 minutes). 3. Deglaze with red wine and simmer until wine has reduced (approximately two to three minutes).4. Add yellow cherry tomatoes and San Marzano tomatoes, bring to a boil and season with salt and pepper. Allow to simmer for ten minutes.5. Add the asparagus and carrots and cook for one more minute. Then, remove the skillet from the heat.  6. In a 13 x 9 greased pan, layer  1/6 of the sauce mixture on the bottom of the pan. Cover with three lasagna sheets, Parmigiano cheese, mozzarella and sauce. Repeat this process until you have five layers. 7. Cover with aluminum foil and bake for 40 minutes at 400° Fahrenheit.  8. Uncover and bake for an additional five to seven minutes at 400° Fahrenheit.  9. Allow lasagna to set approximately 10-15 minutes before cutting and serving. Recipe and Photo Credit: Lorenzo Boni -- source link

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