Lasagna

So laugh if you must! I am posting a lasagna today! Yet another fattening Italian dish for this gluten free mommy. I take a lot more pride in my lasagna recipe than I did in my pre- gluten-free days. Thanks to Tinkyada pasta and a homemade sauce, my lasagna is better than ever. I make lasagna fairly often because it is a ton of food, freezes beautifully, and is a great way to get my toddler to eat mass quantities of vegetables. Jude’s consumption of lasagna is something like Garfield’s- he eats way more than you think he can and it gets everywhere! I made this lasagna with Spinach, Mushrooms, and Gluten-Free Italian Sausage.

lasagna Lasagna

LASAGNA

First, the Marinara Sauce

2 cans (28 oz size) Muir Glen Organic Crushed Tomatoes with Basil

2.5 teaspoons garlic, minced

1/4 cup olive oil

.7 oz – 1 oz anchovy paste (provides a backbone for the sauce)

3 Tablespoons fresh basil, chopped

1/2 teaspoon fresh oregano, chopped

2 Tablespoons Italian parsley, chopped

black pepper

red pepper flakes

pinch of sugar

a little bit of red wine to taste (optional)

Directions:

Heat oil in a large saucepan. Add garlic and cook for about a minute. Then add anchovy paste, parsley, basil, and oregano. Cook about four minutes or until the anchovy paste is thoroughly combined with the other spices. Stir in the crushed tomatoes. Simmer for 30-45 minutes. Taste the sauce and adjust as needed. I added a pinch of sugar and some red pepper flakes.

Marinara Sauce- use recipe above or at least 50 oz. of your own

Freshly Chopped Spinach- 2-2.5 cups

1 package of mushrooms

14 oz. gluten-free Italian sausage

Tinkyada brown rice lasagna noodles

1 egg, beaten

15 oz. ricotta cheese

2 tablespoons chopped parsley

2 cups shredded mozzarella

1/4 cup freshly grated Parmesan cheese

Directions:

Prepare the marinara sauce and allow it to simmer while you prepare the rest of the dish. Cook the noodles according to the package directions. Brown the Italian sausage and saute the mushrooms. Add the Italian sausage, mushrooms, and chopped spinach to the marinara sauce. Mix the ricotta cheese, chopped parsley, and beaten egg in a small bowl.

Spread 1/3 of the sauce mixture in a rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1/2 of the ricotta cheese mixture over noodles; spread with 1/3 of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1/3 of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup freshly grated Parmesan cheese.

Cover with aluminum foil and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before serving.

For more gluten-free lasagna comfort food take a look at these recipes:

Gluten-Free Goddess Vegetarian Lasagna

Mrs. G.F.’s Basic Meat Lasagna

Rachel’s Recipe Box- GFCF Egg and Soy Free Lasagna

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13 Responses to “Lasagna”

  1. I haven’t been brave enough to try gf pasta yet. I used to cook pasta almost every night. This may be the kick in the pants I need to try it. Thanks for the tips on which noodles to buy too and the links to other recipes. You are so incredible organized.

  2. MMMMM….Lasagna…..MMMMMMMMMMM….I love your description of your son’s passion for Lasagna! LOL :D

  3. [...] and he doesn’t have a gluten intolerance! I browned some gluten-free Italian sausage, made my marinara sauce, and threw it over the Tinkyada spaghetti. Voila! If only every night were that [...]

  4. [...] Friday: Lasagna [...]

  5. This recipe came at a perfect time! I am late in planning my menus this week, and off to the grocery store right after dinner tonight. My aunt gave me a box of gluten-free lasagna noodles that have just been sitting in my cupboard (leftover from my uncle’s failed attempt at the blood type diet). I’ve never been particularly “good” at lasagna and I was afraid of the noodles turning to mush!

    This recipe inspires me to give it a try! Thanks for sharing!

  6. [...] Dinner — Gluten-free Mommy’s Lasagna [...]

  7. OK, so I tried this last week and it turned out great!

    I thawed out frozen spinach instead of fresh, it worked fine in the recipe. I didn’t do your homemade sauce (although it looks fabulous) simply to save money and time. Instead I used three 18 ounce jars of Trader Giotto’s Traditional Marinara Sauce.

    The only thing I did wrong was cook it at the wrong temp (is there a temp listed? i couldn’t find one). It was kinda cold when I first got it out of the oven. I put it back in for another half hour and it came out wonderfully! (Oh, the other thing I did wrong was forget the parmesan. But it tasted fine without it.)

    A young cousin here for that meal told me how delicious it was, and then said, “Can you adopt us??” How’s that for evidence that gluten-free can taste great!

    Thank you so much for sharing this recipe. It will become one of our often-repeated meals.

  8. [...] Dinner – Gluten-free Mommy’s Lasagna [...]

  9. [...] Tuesday: Vegetable Lasagna [...]

  10. [...] Lasagna (Jude’s favorite [...]

  11. Thanks for the recipe! Just to let everyone know too…Trader Joes just started selling gluten free pasta too and it’s really good and less expensive then Tinkyada but I don’t think I saw lasagna noodles yet. If you don’t have a Trader Joes around you TInkyada is a great option I have been using it for a long time now.

  12. Just tried this last night and it was delicious! I used DeBoles GF no boil lasagna pasta, which required a few extra minutes in the oven, but otherwise worked fine. I’m going to make another big batch and freeze it. Thanks for the recipe!

  13. This recipe was amazing! I am also dairy-free, so I needed to make some changes (using tofu for ricotta). glutenfreemommy, you are my inspiration!

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