Tuesday, August 28, 2012

REALLY Homemade Gluten Free Lasagna

I’ve talked about my in-laws many times on GHM, but I still can’t say it enough: I am incredibly lucky.

Not only are they just fun to be around, but they’re letting me live with them during the week for school. AND they have been invaluable steady rocks for Parrish and I since his father passed away. We literally couldn’t have done it without them.

So Sunday night’s meal was really just icing on the cake for MIL Emily. Not only is she an amazing person, but she also makes a kick-ass lasagna.

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Rich sauce, flavorful veggies and meat, ooey-gooey cheese layered with Debole’s gluten free lasagna noodles.


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Bonus: It makes a big pan, so you’ll have plenty for lunch and even supper the next day! Super bonus: It’s even better re-heated.

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I’ll warn you that it can be labor intensive. But when you tell your friends and family that you made the marinara sauce, they’ll be super impressed. I know I was!

Emily’s Gluten Free Lasagna

First the Marinara Sauce! You don’t have to make your own. If not, you’ll need 50 ounces of your favorite jarred sauce. But the recipe below is killer!

You’ll Need:

2 cans (28 ounces) Crushed Tomatoes

3 teaspoons garlic, minced

1/4 cup extra virgin olive oil

.5 oz anchovy paste

3 tbsp. fresh basil, chopped

1/2 teaspoon fresh oregano, chopped

2 tbsp. Italian parsley, chopped

pinch of sugar, black pepper, red pepper flakes

Start by heating the oil in a large saucepan. Add in the garlic and cook for one minute. Next, add in the anchovy paste, parsely, basil, and oregano. Stir and cook for 5 minutes, letting the anchovy paste combine with the spices. Stir in the crushed tomatoes and Simmer for 45 minutes. Taste the sauce and adjust the pepper and sugar as needed.

Now the lasagna!

You’ll need:

50 ounces of marinara sauce, jarred or the recipe above

2 1/4 cups fresh spinach leaves, chopped

1 1/2 cups mushrooms, sliced

One package ground beef (Emily uses Organic, Grass fed)

One box DeBole’s GF Lasagna Noodles

1 egg, beaten

15 oz. ricotta cheese

2 tbsp. chopped parsley

2 cups mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Start by browning the ground beef. Drain off excess fat. While the meat is browning, start sauteeing the mushrooms in a separate pan. When the beef is browned, combine it with the mushrooms. Stir and then add the chopped spinach. Take this meat mixture and add it to your large saucepan of marinara sauce. In a small bowl, combine the ricotta cheese, chopped parsley, and beaten egg.

Now you’re ready for the layers. In a 13x9x2 inch pan you’ll start the following layers. Start with the first and end with the last in the list:

**NOTE: When using the DeBole’s GF Lasagna noodles, you do not have to precook your noodles! If you use another brand, you may need to precook the lasagna noodles.

1/4 cup marinara

4 DeBole’s GF Lasagna noodles

1/2 cup ricotta mixture

1/4 cup marinara

2/3 cup mozzarella

4 DeBole’s GF Lasagna noodles

remaining ricotta mixture

1/4 cup marinara

2/3 cup mozzarella

4 DeBole’s GF Lasagna noodles

1/4 cup marinara

2/3 cup mozzarella

1/4 cup parmesan

Cover the pan with aluminum foil and bake for 30 minutes. Then uncover and bake for another 15 minutes longer or until the top is hot and bubbly and the cheese has begun to brown. I recommend letting the lasagna stand for 10-15 minutes before serving.

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Simple? No.

Worth it? Yes.

Although, I guess that’s easy for me to say since Emily made this batch Smile But I still think it’s worth it!