A hot summer day doesn’t seem like prime time for lasagna, but July 29th is, in fact, National Lasagna Day, and the next celebration isn’t until October, National Pasta Month.
The dish dates back to Roman times, although Roman lasagna was not the classic style we know today, with layered noodles, cheese, and tomato sauce.
That’s because the Romans did not have tomatoes, which originated in Peru (as cherry tomatoes) and were brought to Europe by the Spanish Conquistadors in the 16th century. They were enjoyed as houseplants until the 18th century!
Our featured recipe today is an Indian-style lasagna that’s gluten-free and noodle-free, giving this popular comfort food gets a new twist.
We have 17 more lasagna recipes for you below, including more gluten-free options.
Lasagna is an Italian dish made from noodles, but the recipe has been reinvented many times over with gluten-free options. This recipe uses thin layers of mashed potatoes instead of noodles.
To accent the Indian style, the recipe switches out the Italian bolognese sauce—ground beef and oregano for a spicy ground lamb sauce.
This medium-heat Indian seasoning blend combines paprika, turmeric, ginger, and some 16 other spices and herbs. It adds “just the right amount of Indian-style heat” to chicken, lamb, marinades, rice, seafood, turkey, and vegetable dishes.
Prep time is 20 minutes, cook time is 90 minutes, total time 110 minutes.
1. PREHEAT the oven to 375°F. Lightly oil a 9″ x 13″ baking dish.
2. MAKE the filling. Heat the olive oil in a large skillet over med-high heat and sauté the onion until translucent.
3. ADD the lamb, 1 teaspoon salt, and 1 teaspoon pepper. Cook until the lamb is browned and cooked through. Stir in the parsley and set aside to cool.
4. MAKE the sauce. In a medium saucepan, over low heat, combine the tomato sauce and Punjab Red Tandoori spice. Simmer for 5 minutes. Take off the heat and add 1-1/2 teaspoons of salt, the lemon juice, and lemon zest.
5. ASSEMBLE. Spread a thin layer of sauce on the bottom of the baking dish. Place a layer of potatoes on top of the sauce, using half of the potatoes. Spread half of the meat mixture; then half of the remaining sauce.
6. REPEAT, layering the potatoes, meat mixture, and sauce. Spread the cheese on top; cover and bake for 50 to 60 minutes. Uncover and bake for an additional 10-15 minutes to brown the top. Allow to rest
*There are many different Indian spice blends. You can substitute curry powder or garam masala, both of which are composed of numerous spices. You can look for recipes online, or simply pull ground spices from your pantry: black pepper or cayenne, coriander, cumin, dry mustard, fenugreek, garam masala, garlic, ginger, mint, paprika, salt, tumeric, etc. Now you see how the Urban Accents Punjab Red Tandoori Spice is a blend of 19 different spices!