nonethewiser gf lasagna

This deep dish lasagna will be the first to go at a pot luck… until you put a “gluten free” label on it. I had to learn that the hard way.

Tools:

  • 1 large, large pan with deep sides + wooden spoon
  • 1 large mixing bowl + spatula
  • 1 13×9 casserole dish (might I recommend an extra deep dish)
  • 1 13×9 + piece of foil

Ingredients:

Meat Sauce

  • 3 Tbs. Olive Oil
  • 1 finely chopped sweet onion
  • 1/2 lb. HOT ground Italian sausage (mild is OK too)
  • 36 oz. marina or your favorite pre-made pasta sauce (I like to use Rao’s marinara and/or tomato basil variety) OR make the sauce from scratch

Cheese filling

  • 2 eggs
  • 4 cups ricotta cheese (I use lowfat for no reason at all)
  • 2 cups shredded low moisture mozzarella (I promise it makes a difference to grate it fresh rather than using the pre-shredded stuff)
  • 1 1/2 cup grated parmesan cheese (same here as the note on the mozz)
  • 3 Tbs. Italian seasoning
  • 1/2 Tbs. garlic powder
  • 2 tsp. salt
  • 2 tsp. fresh ground back pepper

Other Ingredients

  • 11 no-boil/oven ready gluten free lasagna noodles. The best ones are made of all brown rice, or I like this one brand from Deby’s Gluten Free in Denver, but I can’t think of the name and am all out of it for now.
  • 5 cups of spinach leaves
  • 2 cups of mozzarella for topping

Instructions

Preheat oven to 375 degrees F

In large pan over medium heat, add olive oil and onions. Cook until the onions are translucent (~ 8 minutes) then add the Italian sausage. Cook until the sausage is crumbly and cooked through (~10 minutes)

Lower the heat and pour the pasta sauce over the sausage/onions. Give it a good stir and let it sit, stirring occasionally, until the sauce is warmed through. If the pasta sauce is more watery than you’d like you can let it simmer for a bit to cook down

In medium bowl, combine eggs, ricotta cheese, 2 cups shredded mozzarella, grated parmesan cheese, Italian seasoning, garlic powder, salt & pepper. Stir until well combined, yeah mix it all up.

NOW… assemble the lasagna like this:

Smear a thin layer of the meat sauce in the bottom of the casserole dish then lay 1 layer (3-4 pieces) of noodles over the sauce. Cover those noodles in a layer of the cheese mixture. You want it to be consistent, not too thick but definitely lay it on so it covers the noodles well. Then spread some more meat sauce over it (probably about 2 cups). Repeat the noodle and cheese steps for a second layer.

Then go wild and add all the spinach in a layer over the cheese. Spread another 2 cups of sauce over the spinach. Repeat the noodle and cheese steps for a third layer with the remaining noodles and cheese. Spread some more sauce then sprinkle the rest of the mozzarella cheese over it.

Place the foil sheet over the top of the casserole dish (I recommend giving it a sprits with cooking spray to avoid sticking to the cheese.

Pop the lasagna in the oven for 30 minutes then remove the foil and continue baking for 15 more minutes. If you like one of those toasty tops on your lasagna switch to broil on high for 5-8 minutes, but watch it closely.

Let sit for 15 + minutes.