Sunday, September 13, 2009

Dairy & Gluten Free Lasagna!

Yes, it is possible to make a delicious and hearty dairy and gluten free lasagna.
If you like Italian sausage feel free to add sliced precooked pieces into your layers as you build the lasagna.
Also feel free to add whatever herbs and seasonings you like to the sauce. This is just a basic recipe to get you started... We especially enjoy adding a healthy pinch of dried cilantro and a few shakes of hot sauce to the sauce for variety.

1 box Tinkyada Gluten Free Lasagna Noodles
1 package Follow Your Heart Vegan Cheese Alternative - Mozzarella, shredded
2 lbs lean ground beef
2 medium onions, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
2 tbs olive oil
2 tsp seasoning salt
1/2 tsp pepper blend
1/2 tbs marjoram, dried
1 tbs basil, dried
1 6 oz can tomato paste
1 28 oz can petite diced tomatoes
1 can Hunts Spaghetti sauce

Precook the lasagna noodles per package directions.
In a large skillet begin to saute the onions and bell peppers in the olive oil about 10 minutes until they begin to soften.
To the skillet add the garlic, ground beef, seasoning salt, pepper blend, marjoram, and basil.
Continue to cook until the beef is cooked through and browned and and the vegetables are softened.
Add the tomato paste and mix in well.
Cook for about 2 minutes then add the diced tomatoes and spaghetti sauce.
Reduce heat and simmer partially covered about 20 minutes until the sauce is thick.
Taste the sauce and if not spiced enough for you then add more herbs, garlic powder, onion powder, or whatever you feel it needs.
Lightly oil a 9 x 13 baking pan.
Begin to build the lasagna by adding a thin layer of sauce to the bottom of the baking pan.
Next add a layer of lasagna noodles topped with a thick layer of sauce.
Evenly sprinkle a light layer of mozzarella cheese over the sauce.
Repeat the layers until either the pan is full or all the noodles are used up.
Finish with a layer of sauce and cheese.
Cover with foil and bake for 1 hour at 350.
Uncover and place under broiler for a few minutes to brown the cheese on top.
Allow to cool at least 15 minutes to get nice serving pieces out of your lasagna.

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