Sonya Lasagna... gluten free style






When you are growing up it is just an automatic rule that children must make your name into a rhyme.  For some children this can be an unfortunate experience.  When your first name is Sonya there is only one possible rhyme to make.  Sonya Lasagna.  Thankfully, I have always loved lasagna and so do my kids (who now find the rhyme hilarious to say on lasagna night).  Going gluten free does not mean you can never have lasagna again.  I have found Jovial brand noodles to be a great substitute.  I always double this recipe and make two at once for the following reasons....  
1.  My crew can easily polish off a 9x13 pan of lasagna and sometimes dig into the second one. 
2.  Lasagna makes the best left overs because it actually tastes better the second day (if you plan ahead you can even make it one day and eat it the next... seriously it is always better the second day). 3.  Lasagna is the perfect all in one meal to share with another family
4.  If you are already cooking you might as well go ahead an make two and save yourself time and this goes for more than lasagna.  Treat yourself by cooking once and eating twice as much as possible.  



1 1/2 lbs ground beef
1 large onion, diced
4 cloves of garlic, diced
2 1/2 c. shredded mozzarella cheese
1/4 c.  shredded parmesan cheese
1 1/2 containers (or about 23oz) whole ricotta
1 egg, beaten
5 cups Red Sauce (see recipe below) + 1 cup chicken broth  
1 1/2  Pkg  Jovial gluten free lasagna noodles 

1.  Saute onion and garlic in a little coconut oil over medium heat.  Then add in ground beef and continue cooking until the meat is thoroughly browned.

2.  In a large bowl combine 1 1/4 c. mozzarella + parmesan cheese + ricotta + egg

3.  Grease a 9x13 casserole dish with butter.   And preheat oven to 350.  Then set up an assembly line with your ingredients... bowl of sauce then meat then cheese mixture.  

                                    


4.  Cover the bottom of the casserole dish with red sauce.  Then place a single layer of lasagna noodles across the pan.  

5.  Now you are ready to start layering your lasagna.  Top the noodles with the cheese mixture.  Next cover the cheese mixture with ground beef.  Then thoroughly cover with red sauce.  Do not skimp on the sauce or your noodles will end up crunchy.  Repeat these layers 2 more times.  

6.  Cover top layer of noodles with red sauce and then cover with remaining mozzarella cheese.  

7.  Cover the lasagna with greased foil.  Bake 45 minutes covered.  Remove foil and bake an additional 15 to 20 minutes.  Remove from oven and let stand 20 minutes before serving.  





Red Sauce

This is my basic red sauce that I use in pasta dishes, soups, stews, chili and on it goes.  Make a big batch and freeze whatever you won't use within a couple days.

Vegetables to roast - whatever you have on hand but enough to cover 2 baking trays.  I like to use bell peppers, zucchini, summer squash, eggplant, tomatoes,  and definitely 2 onions and a head of garlic
2 28oz Wegman's organic diced tomatoes
2 28ox  Wegman's organic crushed tomatoes with basil
3 drops of doTERRA Basil essential oil
1 drop of doTERRA oregano essential oil
salt and pepper to taste

1.  Roast vegetables.  Spread your veges on a baking tray.  Drizzle with avocado oil and season with salt and pepper.  Bake at 425 until veges are tender and starting to brown.

2.  Puree roasted vegetables in blender or food processor.

3.  Combine vegetable puree with all remaining ingredients in a very large bowl.



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