Imagine trying to put together gluten-free lasagna when you CANNOT find the lasagna noodles! We use Tinkyada for all of our gluten-free pasta and after four stores and no lasagna I had to get creative. The closest to the long flat configuration available that week was linguine so that is what I used.
This was a tedious process. The linguine was lightweight and would not stay put. Each portion of another layer, no matter how small, sent the linguine into disarray. It took 90 minutes to arrange the two pans. It actually did work. After baking and serving the linguine could not be detected unless you are a certified lasagna critic. The overall combination came out surprisingly (to me) well. In my opinion it is the seasoning in the sauce that pulls it all together.
I doubled the recipe and used a mixture of grass-fed beef and turkey sausage for the meat. Equal amounts from separate jars of herbs or an Italian seasoning blend are equivalent. .
|Lasagna – gfedge|
- 12-16 ounces ground meat
- 1 32 ounce jar of spaghetti sauce (gluten-free)
- 1 1/2 cups of water (3/4 cup for gluten-free pasta)
- 1 teaspoon of onion powder
- 2 1/2 teaspoons. Italian herbs
- (basil, rosemary, marjoram, sage, oregano)
- 1 teaspoon of sea salt
- Ricotta Cheese Filling
- 1 pound of ricotta cheese
- 1/2 cup of grated parmesan cheese
- 1 egg
- 1/2 teaspoon of garlic salt
- 1/8 teaspoon of black pepper
- 1 8 ounce. package of lasagna noodles (9)
- Grated Cheese
- 12-16 ounces of mozzarella cheese, grated
- Prepare a 9 inch X12 inch baking dish and set aside.
- Using a large saucepan, crumble the meat and cook it until it is no longer pink.
- Add the sauce, seasoning, and water. Simmer.
- Meanwhile use a medium bowl and mix together all of the ingredients for the ricotta cheese filling.
- Layer the ingredients in the prepared baking pan starting and ending with sauce.
- Ladle one fourth of the sauce into the bottom of the pan.
- Place three noodles on the sauce and spread the noodles with the ricotta cheese mixture; top this with a layer of the grated cheese.
- Repeat the layer sequence finishing with a final layer of sauce.
- Bake at 350* for 1 1/2 hours. Serves 6-8.
Suggestion: Reserve a few shreds of grated cheese to scatter on the top of the lasagna.
Tinkyada lasagna noodles were back on the shelf this week – I bought two boxes and stashed them in the freezer!
Granddaughter Megan enrolled at Southwestern University here in Georgetown and I had hoped to see her often. But this girl was on a mission and while I saw her occasionally she was always busy with school work and activities. She worked part-time in the school library and catalogued two J. Frank Dobie collections, Condry and Gaddis-Dobie. After freshman year she was an RA (resident advisor) for the remainder of her time at S.U., she spent a year as president of her sorority and served as business manager for the school newspaper. During school breaks she worked when she was not in Puerto Rico or England for summer studies.
Megan graduated with honors with a double major in politics and history. One of her professors noted that whereas many students ask a lot of questions in class Megan contributed lots of answers and opinions. Answers followed by further elaboration and even more explanation as to how she reached her conclusions. This was often followed by an assertion of what question SHOULD have been asked and why. Next month she begins working in Washington D.C. for an organization that assists women running for public office.