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Ingredients
US|METRIC
5 SERVINGS
- 10 oz. gluten free lasagna noodles (dried, I have used Tinkyada brand and De Boles brand, broken into irregular shards)
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion (small, peeled and diced)
- 3 cloves garlic (peeled and minced)
- 1 tsp. kosher salt
- 1/4 tsp. ground black pepper (freshly)
- 1 Tbsp. dried basil
- 1 Tbsp. dried oregano
- 1 cup shredded carrots (from about 2 medium carrots)
- 3 oz. tomato paste
- 28 oz. tomato puree (or whole peeled tomatoes, pureed in a blender with their juices*)
- 1 lb. part skim ricotta cheese
- 1 egg (60 g, weighed out of shell at room temperature, beaten)
- 2 Tbsp. parmigiano reggiano cheese (finely grated, plus more for sprinkling on top)
- 1 lb. part-skim mozzarella cheese (grated)
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