Wow, happy September everyone! Where did the summer go?! This is my last recipe from Dave’s going away party — Gluten Free Lasagna! Hope you have enjoyed my menu. Thank you for your ideas on future party recipes, I’ll surely be trying some of your entries at our next one!
Coming up next post will be a sweet recipe for Vanilla Bean Coconut Ice Cream. Yuummm I can’t wait to share it with you!
Gluten FREE Lasagna
Makes 8 Servings (I made 3 9×13″ dishes for the party, everyone took small chunks)
4-6 cloves garlic, minced (to taste)
1/4 c coconut oil
1-2 Tbsp anchovy paste (optional, but flavors the sauce nicely)
4 Tbsp fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbsp Italian parsley, chopped
Fresh black pepper
Crushed red pepper flakes
Pinch of stevia at the end
2 28oz cans Muir Glen organic crushed tomatoes
A splash or three of organic red wine (optional)
2 c fresh organic spinach, rinsed and chopped
4 c finely chopped organic vegetables (whatever you’ve got! this is a great way to use up zucchini and yellow squash from the garden! egg plant, bell pepper, and onion are also great additions.)
1 1/2 lbs grass fed, hormone free ground beef or ground turkey
Tinkyada brown rice lasagna noodles (on the Advanced Nutrition Plan? Skip the noodles and substitute with more spinach leaves! Layer raw leaves in just like you would the noodles.)
1 free range egg, beaten
15 oz organic, full fat ricotta cheese
2 Tbsp fresh chopped parsley
2 c raw mozzarella (I make my own, recipe to come one of these days…)
1/4 c raw Parmesan cheese, grated
1.) THE SAUCE Heat coconut oil in a large saucepan. Add garlic and cook for about a minute. Add anchovy paste, parsley, basil, and oregano. Cook about 4-5 minutes or until the anchovy paste is thoroughly combined with the other spices. Stir in the crushed tomatoes and red wine. Simmer for 30-45 minutes. Taste the sauce and adjust as needed (sea salt/pepper).
2.) EVERYTHING ELSE 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.
3.) In a large skillet, brown the ground beef/turkey until cooked thru. In a second skillet, saute the chopped veggies in a Tbsp of coconut oil until softened.
4.) Once tomato sauce is ready, add cooked meat, veggies and chopped spinach to it. Mix the ricotta cheese, chopped parsley, and beaten egg in a small bowl until well combined.
5.) ASSEMBLY Grease a 9×13″ glass baking dish with coconut oil (primarily the sides and corners). Spread 1/3 of the sauce mixture in the bottom of the pan. 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.
6.) Cover with foil and bake for 30 minutes at 375 degrees F. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before serving.