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Gluten free Lasagna

by Alycia Louise

Gluten free lasagna isn’t difficult to make. Once you find you’re favorite lasagna noodles your good to go. I’ve tried premade noodles of all kinds, homemade noodles from scratch, and even those ready bake noodles where you put them in dry as you layer the lasagna in the pan. Over all I like the brown rice noodles the best. I cook them up al dente and cool them before adding them to the lasagna layers. Between the work involved, the flavor, and the texture I like how they turn out the best. But to each his own and you will only know what you like by trying different ones.

I tend to crave lasagna in the colder months. There is just something about the layers of meat sauce, noodles, and cheese that are so comforting. It’s also so packed full of flavor that I like to add a layer of kale in it. It adds texture and makes me feel a little less like a pig when I’m going to seconds thirds. It’s got a vegetable in there, so it’s not that bad, right?

I feel like lasagna is love in a pan. It does take time to make. Crafting each layers flavor before assembly and baking all to gooey perfection. When I was in my early 20’s once a month I would drive 3 hours north to my cousins. I’d stay for the weekend and we would make the most delicious food. Lasagna was one of our favorites and we would make giant batches of it so we could eat it all weekend and still have enough to save in the freezer for a later date.

Each of us would have a job preparing the layers. I was usually on meat sauce duty, while someone else would prep the cheese sauce and cheese, and someone else would cook the pasta and blanch the kale. This is where the kale first came into play and I’ve never looked back. We would start in the afternoon and eat like kings in the evening. Leftovers the next day were just as satisfying.

I find making it on my own relaxing. I’ve made it so many times that I can have the sauce and noodles cooking at the same time while I prep the cheese (it’s like a dance in the kitchen). But if the idea of doing it all by yourself is overwhelming (especially if you haven’t done it before) try having a Lasagna party. Have everyone chip in and make it for a fun night with friends or even as a meal prep party where you split the groceries and the cooking duties so everyone can take a casserole of lasagna home for later. Cooking delicious food need not be a lone adventure.

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Gluten free Lasagna

Layers of sausage bolognese, noodles, kale, and different cheeses some together to create the ultimate comfort food. Lasagna is wonderful for a cozy night in or family get together.

  • Author: Alycia Louise
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Cuisine: Italian

Ingredients

Scale

The Sauce

  • 2 tsp Avocado oil
  • 1 Lb Ground Pork
  • 1 Onion (Diced)
  • 3 Cloves Garlic (Minced)
  • 1 tsp Dried Rosemary (Crushed)
  • 1 tsp Dried Thyme
  • 2 tsp Mushroom powder
  • 1 15 oz can Tomato sauce
  • 1/4 Cup Water or stock
  • 1 TBS Brown Sugar

The Cheese sauce

  • 2 Cups While milk Ricotta cheese
  • 2 Large Eggs
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 Cup Italian cheeses (See notes – Shredded)

Cheeses

  • 2 Cups Mozzarella (Shredded)
  • 1 Cup Italian cheeses ( See notes -Shredded)

Other layers

  • 1 TBS Salt
  • 10 oz Brown Rice Lasagna noodles
  • 1 Bunch Kale (Stems removed and roughly chopped)
  • Parsley (Minced for garnishing)

Instructions

  1. Heat up a dutch oven over med-high heat. Once its hot add in the avocado oil and ground pork. Let this brown. Now add the onion and garlic. Cook until the onions are becoming translucent, then add the remaining sauce ingredients  stir to combine. Lower the temp to med-low and let the sauce simmer while you work on the rest of the lasagna, stirring occasionally.
  2. Bring a large pot of water to boil, add in the salt and the noodles. cook as directed on the package. Remove the noodles when done. I like to shock them with cold water and keep them submerged until ready to assemble the lasagna. That way they stop cooking and don’t stick together.
  3. Submerge the kale in the hot salt water and cook for 3 to 5 minutes depending on the type of kale you’re using. Lacinato Kale (Dino Kale or Tuscany kale) is thicker and will take 5 minutes, where as the curly edged varieties are thinner and wont require as long. Once done drain the kale as set it aside.
  4. In a large bowl combine the ricotta, eggs, salt, pepper, and Italian cheese. set aside
  5. Preheat the oven to 350F
  6. In a 9×13 baking pan begin to layer the lasagna. Spoon a small amount of meat sauce at the bottom of the pan. Then layer with noodles, then meat sauce, then kale, then cheese sauce, then 1 cup of the mozzarella, then noodles, then cheese sauce, the remaining mozzarella, the remaining meat sauce, and lastly with the cup of Italian cheeses. Make sure to carefully spread out each layer before moving on the to next. 
  7. You can cook this now or store in the fridge for up to 3 days or freeze for up to a month. If you’re cooking from a chilled state make sure to thaw it before baking.
  8.  Bake for 30-40 minutes until the edges are bubbly and beginning to brown.  Let rest for 5 minutes, then cut and serve. 

Notes

*Italian cheese*  I love using  freshly grated Parmesan and Romano cheese for this but in a pinch I will use a pre-shredded blend of Italian cheese from the store. The choice is yours

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