I knew once I started to restock my kitchen with the necessities last week that I would be inspired. Fresh not parmesan cheese means it’s time for a little Italy.
This is bar none one of my boys’…and I do mean all 4…most favorite dishes. The forbidden lasagna. Seems impossible to make this gluten, dairy, egg and soy free. Right? Wrong. No one will be missing what’s missing. I digress so that I can get on to more important matters.
Meat Sauce and Noodles
3 Cloves Garlic
1 T salt for sauce; 1 T for pasta water
2 cans (28 oz) Pelati Italian Tomatoes. I use these.
1 can pizza sauce. I use Muir Glen Organic.
1 lb ground beef
1 lb ground italian sausage. I use this.
1.5 packs gluten free lasagna noodles. I use these.
Gluten Free Cornstarch
I use fresh basil and oregano from my garden. I normally just cut off a handful of each, rinse and remove stems. Set aside to dry. If you don’t have fresh, I recommend 1 T each of dried herbs.
Preheat oven to 350 degrees.
1. Pour 2 cans of Pelati Tomatoes + pizza sauce into blender. I then add a little water to each can (about 1/4 cup each) and swish around to get all the Italian tomato goodness off the can and into your blender.
2. Peel 3 cloves garlic and toss into blender.
3. Add salt and pepper according to your taste. I add 1 T salt and 1/2 tsp pepper.
4. Add in your fresh herbs drained of water.
5. Drizzle Olive Oil across top of tomato mixture. (about 1 T)
6. Put on lid and pulse until smooth. My boys don’t like tomato chunks in ours so I go much more smooth with our sauce.
7. On med. high heat, brown both pounds of meat together, drain fat and then add blender contents in the pot.
8. Turn heat down to low and simmer for 40 minutes.
9. Bring large pasta pot of water + 1 T salt to boil and add 1.5 boxes of lasagna noodles and simmer for 8 minutes. You can save remaining half box for next batch.
10. Promptly remove, drain in colander and rinse with cold water to stop cooking. Stir gently with wooden spoon to ensure noodles do not stick together. Be careful not to break noodles.
11. In last 5 minutes of pasta cook time, mix together one T of cornstarch with 1/4 cup hot water then add to sauce.
12. Set aside cooling noodles and meat sauce. Time to make the special secret cheese sauce.
1. On med high heat, heat 1.5 cups milk and melt in Daiya Mozzarella. I keep mine and freezer and dump into pot completely frozen.
2. Once it’s starting to bubble and is completely melted, slowly whisk in 1/2 cup Not Parmesan. It will start to thicken right away. Taste to see if you need to increase Not Parmesan cheese. I like mine to have a nice bite to it.
3. Turn heat to low and stir often to prevent becoming too thick.
1. On bottom of casserole dish, ladle a thin layer of meat sauce for noodles to rest on top.
2. Add 5 long noodles length wise and then one horizontal cut to cover the area at end of casserole dish.
3. Ladle 1/3 of meat sauce on top of noodles.
4. Pour 1/3 cheese sauce up one side, down middle and up other side.
5. Repeat above 3 steps 2 more times.
6. You will be ending with final topping of cheese. I always try to save a tad more for the top of the lasagna for a nice even coverage. I.e if you have to skimp to have enough, do it on a layer you won’t see.
7. If the cheese mixture starts to thicken up too much while you are assembling, stir in another T of the almond milk. You must act swiftly.
8. Place in casserole dish in oven and bake for 30 minutes. I put foil in bottom of oven to catch any bubble overs.
9. Remove and allow to cool until warm to help set.
10. Cut and serve with salad. It’s even better on day two when it’s completely set!