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Gluten free lasagna noodles are made with potato and are amazing!
Makes: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 Hour 45 minutes
2-3 Large Russet Potatoes
1 Lb. Corned Beef, Thick Sliced
8 oz. Dubliner Cheese, Shredded (or white cheddar)
1 Cup Heavy Cream
1 Tsp Himalayan Salt
1 Tsp Black Pepper
2 Tbsp Chopped Parsley
Preheat oven to 350°F. Attach Sheet Cutter to KitchenAid Stand Mixer and load potato per manufacturer's instructions. Slice potato into a long sheet using the Thick Blade.
Cut potato into sheets the length of your baking dish - we recommend using an 8" x 8" baking dish, so each portion would be around 8" long.
Mix together heavy cream, salt, and pepper. Pour a small amount into the baking dish to coat the bottom.
Start the layering process. Lay two sheets of potato side by side, sprinkle a light layer of cheese and parsley, lay a slice of corned beef diagonally, then lightly pour some of the cream on top. Repeat this pattern, changing the direction of the corned beef each layer so it makes a criss-cross pattern until you run out of ingredients. Sprinkle additional cheese on the top layer, then press down on the lasagna so the cream is evenly distributed.
Bake in preheated oven at 350°F for 1 hr 45 min. The top will be golden brown and bubbly and will be easily pierced with a fork when it's done. After removing from oven, let it rest for at least 15 minutes, then slice and easily serve with Kuhn Rikon Stainless Steel & Silicone SoftEdge Slotted Turner.
About the Author:
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.