vrijdag 22 november 2013

Gluten free lasagna (Kopie)

This HAS to be the worlds greatest gluten free lasagna! It's sooo good! It's adapted from a recipe I clipped in a magazine years back. I think it's from Sara Foster. I've converted it to gluten free which basically only meant changing the noodles. I also substituted ground turkey for the ground chuck that the original recipe called for. The red wine in the sauce makes it soooo delicious! It is a little time consuming to put together but it makes a big dish and you'll get at least 2 meals out of it!


2 T olive oil
2 yellow onions, chopped
2 lbs ground turkey
sea salt to taste
freshly ground pepper to taste
1 T dried oregano
1 T dried marjoram
2 garlic cloves, minced
2 T balsamic vinegar
1 c red wine
2 28 oz cans crushed tomatoes
3 T thinly sliced fresh basil, divided
3 T chopped fresh oregano, divided
1 lb cottage cheese
1 c whole milk ricotta cheese
2 large eggs
8 to 10 gluten free hot, cooked lasagna noodles
1 lb shredded mozzarella
1 c freshly grated parmesan cheese, plus extra for garnishing

1. Preheat oven to 350 degrees. Heat olive oil in a large skillet over med-high heat. Add onion, and saute about 5 minutes or until soft and translucent. Add beef, and cook, stirring until it crumbles and is no longer pink. Add sea salt and next 3 ingredients. Cook, stirring occasionally, 5 more minutes or until beef is cooked through. Add garlic, and cook 1 more minute.

2. Add balsamic vinegar and wine, and cook about 1 minute or until slightly reduced. Add tomato; reduce heat to low. Cook 15 minutes, stirring occasionally, until sauce thickens. Stir in 1 1/2 T each fresh bail and oregano.

3. Combine cottage cheese, ricotta, eggs, and remaining fresh herbs in a medium bowl; stir to combine.

4. Spread 2 2/3 c sauce in bottom of a 9x13 baking dish. Place 1/2 of noodles over sauce, and sprinkle with half of mozarella. Top with another 2 2/3 c sauce, noodles, and cottage cheese mixture. Layer remaining mozzarella, 2 2/3 c sauce, and parmesan on top. Cover with foil, and bake at 350* for 50 minutes. Uncover and continue to bake 30 minutes more or until cheese browns slightly. Let stand 30 minutes before serving.

Yesterday Neal and I had a wild hair and he started video taping me cooking with my Iphone. This is our very amateur video but I do think it's fun and maybe it will inspire you to get busy in the kitchen! Remember that I told you I love to cook with candles lit and a little Madeline Peyroux? Well it's all here!

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