Monday, November 5, 2012

Gluten Free Lasagna

Meaty Lasagna 5of8
Meaty Lasagna 5of8 (Photo credit: Food Thinkers)
   Over the last few years, I've encountered friends that have problems eating foods with gluten*. Once this was brought to my attention, the more I noticed it. I'm so glad that I'm not one of those bothered with this problem. 
   Finding recipes and ways to work around this problem is a growing dilemma for some. Luckily, one of my college friends shared some of the recipes he uses to combat the gluten problem and still have a variety of good foods to eat.
(*Gluten is a protein found in grains such as wheat, barley and rye.)

Gluten Free Lasagna
1 lb. Johnsonville Italian Sausage
1 cup chopped onion
2 cloves garlic, minced
1-14 oz. diced tomatoes 

   (use Hunts Oregano and Basil for superb taste)
1-8 oz. tomato sauce
1- 6 oz. tomato paste
2 tsp. dried basil (crushed)
1 tsp. dried oregano
1 tsp. fennel seed (crushed) optional, but highly recommended
1/2 tsp. salt
1/2 tsp. black pepper
5 oz. lasagna noodles (Use Brown Rice Tink Yada for Gluten Free)
1 beaten egg
2 cups large curd cottage cheese
1/ 2 cup Parmesan Cheese (Kraft Parmesan, Romano, Asiago)
1 T. parsley flakes
1-8 oz. package of sliced Mozzarella Cheese

Brown meat an onions and drain fat. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, fennel, salt, and pepper. Bring to boil, cover, and simmer for 15 minutes.

Cook noodles as suggested on box.

Combine egg, cottage cheese, parsley flakes and 1/4 cup of Parmesan Cheese. (save 1/4 cup for topping)

Layer half of noodles in a 12 x 7-1/2 x 2 inch baking dish. Spread with half of filling and top with half of meat sauce and half of Mozzarella Cheese. Repeat layers and sprinkle remaining Parmesan Cheese on top.

Bake at 375⁰ for 30-35 minutes until heated through. Let stand for about 10 minutes to cool.

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