Gluten Free Lasagna

When I was a young girl growing up the family up the street from me had children my age and we played together everyday, oh I have such very fond memories.  
One favorite memory for me was of their Grandmother and her love of family and cooking.   She was from Italy and yes every time I entered the house she was at the stove with her apron on stirring either a pot of homemade sauce or making some other fantastic Italian meal, that is how she showed her love.
 She always wanted to feed me she had very little English language but she would always manage to say, “Janie come and eat you are too skinny the wind will blow you away.”  And back then it was true I was like a string bean.    So I always loved to sit at her table with the family and eat, oh could she cook!   
For me, she was the person who inspired my love of culinary and to this day every time I cook Italian I think of her and smile.  

Lasagna has been a favorite of our family ever since I can remember so when we made the change to  gluten free living this was a dish that was one of the first to be converted.

Ingredients needed:
1 pound of lean hamburger
1 pound of gluten free Sweet Italian sausage  Johnsonville
2 cups ricotta cheese
1 cup grated Mozzarella cheese
1 cup grated Provolone cheese
1/2 cup Romona cheese
1 egg
1/4 cup milk
1 Tbsp. fresh chopped basil
1 Tbsp. fresh minced garlic
1 medium size yellow cooking onion diced
1 Bay leaf
Dash of Sea Salt
Olive Oil
Dash of finely ground Black pepper
2 Jars of Ragu Marinara sauce  Ragu Marinara
1 box of Tinkyada Brown Rice Lasagna noodles Tinkyada-Brown-Lasagna-10-Ounce-Box 
*You can find gluten free lasagna noodles at Walmart

Directions For Meat Sauce:
You will need a large skillet to make the meat sauce.  Turn your stove top to medium heat start with 1 Tbsp. of olive oil in the pan.   Add the diced onion (salt and pepper lightly) next cut open the casings from the sweet Italian sausage remove the meat and add to the skillet throw away the casings.  
Next add 1 pound of lean hamburger.  Next add the garlic saute and mix well till meat is completely cooked.  Drain off any extra fat left over from the meats, leave a little for flavor.  Then add some fresh basil about 1/2 Tbsp. and bay leaf.  Add 1-2 jars of Ragu sauce (it depends how much sauce you like in your dish)  

Directions for Cheese mixture:
Use a  large mixing bowl

 2 cups ricotta cheese
1 cup grated Mozzarella cheese
1 cup grated Provolone cheese
1/2 cup Romona cheese
1 egg
1/4 cup milk
1/2 Tsp. fresh minced garlic
1/2 Tbsp. fresh minced basil
Mix well salt and pepper to taste  

You will need a 9×13 pan
Start by laying about 2-3 ladles of your meat sauce down to cover the bottom of the pan then lay uncooked 
Lasagna noodles then top with cheese mixture and repeat till you have used all the Lasagna noodles.
The top layer should end with meat sauce.  I then top off final meat sauce layer with more grated mozzarella cheese.  Cover with aluminum foil and bake at 350 F for 1 hour to 1 hour and 1/2.  Check noodles with a fork by piercing them to see if they have cooked al dente.  Remove from oven and let sit to cool for a few minutes with cover on.   I always cook my Lasagna with the bay leaf in and then dispose of it once the Lasagna is ready to serve.  

Mangia Mangia!!





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