Myranda North Molina, owner of Chandler’s Myranda Fine Jewelry, is known around town not only for her stunning jewelry creations but also her lasagna recipe. She created this recipe when she went gluten-free.
“When I went gluten-free I did not want to feel I was missing anything,” she explains. “So, I started experimenting with recipes and I came up with this recipe. It’s full of rich, delicious ingredients and it does not taste at all like the noodles are gluten-free. Also, another reason I love this is because I love to cook, and as a business owner working full time, it’s exciting to turn on and make this wonderful recipe for not just myself but for everyone to enjoy. It’s so therapeutic! It truly is the best lasagna you’ll ever, ever eat.”
We asked and she gladly shared the recipe with us. Enjoy!
2 jars Michaels of Brooklyn Homestyle Gravy
3 organic tomatoes
1/2 organic onion
4 containers Būf Burrata (find it at Whole Foods)
1 Bar 6 oz. organic sharp cheddar
2 large bags organic mozzarella cheese
2 packages of lasagna sheets (located in the refrigerated section at Whole Foods)
1/2 cup shredded Parmesan
1 cup fresh basil
1/4 cup fresh garlic
1 cup chopped mushrooms
2 pounds of organic beef
Put the mushrooms, onions, and fresh garlic in a pan with organic butter and cut up organic garlic cloves. Stir and keep stirring, but do not overcook. Add the meat and cook until brown.
In a large lasagna pan, put meat sauce on the bottom, then layer your fresh noodles side-by-side. They could overlap a little, but do not stack them. Add a cup of mozzarella cheese and add fresh basil to the top. Repeat, and keep add the cheese, changing from mozzarella to the cheddar (save the burrata for the top).
After you lay your thick, delicious lasagna layers, put the mozzarella on top, separating it with your hands like pulling it apart and then lay all the leftover cheese on top.
Cover the dish with foil and place it on a cookie sheet. Bake at 375 degrees for 45 minutes. Remove the foil and continue baking for another 15 to 20 minutes.
I always love to pair it with fresh sourdough bread, lots of fresh butter, and garlic olive oil.