So, lasagne is really about a method of preparation and assembly. To make your lasagne gluten free, you really just need to swap your noodles for the gluten free kind. I made a sausage and peppers lasagne with two pounds of ground Italian sausage, two diced bell peppers, and one diced onion. I didn’t get fussy with my sauce — I’ve found this tomato, basil, garlic blend to be amazing straight from the jar. I used two 15 ounce tubs of ricotta mixed with 3 eggs, 1/4 cup parmesan cheese, and 1 cup shredded mozzarella to make my cheese layer, and I seasoned it with salt, pepper, garlic powder, onion powder, parsley, and basil. Let the spirit of Italian grandmothers guide you as you sprinkle in the seasonings.
Start by browning your meat in a lightly greased pan. Break it up into as big or as small of pieces as you’d like.
After straining your browned meat into a colander, saute the chopped veggies in the same pan until caramelized.
You’ll want two jars of this sauce. Add the meat back into the pan with your sauteed veggies, then pour in a jar of sauce. Mix until all meat and veggies are coated.
Pour in about 1/4 to 1/3 a jar of sauce into the bottom of your greased pan. Layer on the gluten free lasagne noodles.
Add half of the meat sauce mixture on top of the noodles. Spoon on additional sauce as desired.
Layer on more noodles to separate the meat and cheese layers. Spread half of the cheese mixture across the noodles, than sprinkle on 1/2 cup of shredded mozzarella.
Add another layer of noodles, spoon on some sauce to coat the noodles, and add the other half of the meat mixture. Repeat this process until you have an uncovered layer of noodles. Spoon on extra sauce, and layer 12 slices of mozzarella cheese across the sauced noodles. Sprinkle parmesan, parsley, basil, and garlic powder over the top. You may choose to bake it now or cover and store in the fridge for up to four days before baking. Cover the lasagne with foil and bake at 350 for 45 minutes. Remove foil and bake for an addition 10 to 15 minutes, making sure not to scorch the mozzarella topping. (I may have forgotten to take this picture — oops!)
When you remove the lasagne from the oven, allow it to cool for at least 10 minutes before slicing and serving. Pairs well with salad or steamed veggies. Also pairs well with a glass of red wine. Of course, you could just call it a one pan meal because you’ve got your meat, vegetables, cheese, and starch all on one plate! And sometimes, the heat of the moment leaves us forgetting to take that all important final product photo, but let’s just say this dinner was very well received!
