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.
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
red pepper flakes
pinch of sugar
a little bit of red wine to taste (optional)
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
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: