gf lasagna

I've never really been a pasta person, but I have always like lasagna. I think it's because you can't really tell you are eating pasta...the noodles are wide and skinny and drenched in so much goodness that you can hardly tell you're eating it. In fact, I've always preferred the "schlop" part of lasagna, as I called it, which excludes the actual noodles. Go figure.

Well, this week I decided to try to make lasagna. Mike LOVES pasta and I never, ever make it because I dislike it so much. But, it turned out to be a deliciously huge success and I'm glad I tried it out. I must share this recipe because it's that good. You don't have to use gluten free noodles if you don't want to...

2 28 oz cans crushed tomatoes

2.5 teaspoons garlic, minced

1/4 cup olive oil

3 Tablespoons fresh basil, chopped

1/2 teaspoon fresh oregano, chopped

2 Tablespoons Italian parsley, chopped

black pepper

Heat oil in a large saucepan. Add garlic and cook for about a minute. Then add parsley, basil, and oregano. Stir in the crushed tomatoes. Simmer for 30-45 minutes. Taste the sauce and adjust as needed.

2-2.5 cups freshly chopped spinach

14 oz. ground beef (the recipe called for Italian sausage, but I don't trust sausage to be gluten free)

1 10 oz box 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 ground beef. Add the ground beef 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, 13×9x2 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.

Okay so this lasagna was very spicy and delicious. By spicy I mean rich and flavorful, and full of the spices that it is drenched in--not a hot kind of spicy. It's also a great recipe if you are trying to use up old veggies (I think the sauce would be delicious with more vegetables in it. It called for mushrooms but I ignored it. Sick). Anyway, Mike and his roommates have devoured the entire pan in less than three days, so, I'd call it a success (especially since his roommates usually shun gf food). :)