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  1. #1
    Deal GURU
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    Default Gluten-Free Lasagna

    Gluten-Free Lasagna
    2-10 oz boxes of gluten free lasagna noodles
    1 cup finely chopped red onions
    4 finely minced cloves garlic
    4 tbs olive oil
    1 tbs salt
    1 tbs salt
    2 lb lean ground beef
    2 tbs gluten free Italian seasoning blend
    1 tbs coarsely ground fennel seeds
    2 15-oz cans gluten free pizza or marinara sauce (See tips)
    lb soft goat cheese
    1 lb ricotta cheese
    cup freshly grated Parmesan cheese
    2 lightly beaten eggs
    cup finely chopped fresh basil
    cup finely chopped fresh Italian parsley
    cup finely chopped fresh oregano leaves
    1 lb shredded mozzarella cheese

    1 lb shredded Monterey Jack cheese
    Preheat oven to 350

    Fill a large stockpot 2/3rds full with cold water. Add 1 tsp of salt and 1 tbs of olive oil, cover with a lid and bring to a rolling boil. Add gluten free lasagna noodles and boil for 13-14 minutes. (Do not overcook the noodles. They will continue to cook once the lasagna is baked in the oven). Drain and rinse the noodles in cold water. Pour 1 tbs of olive oil on the noodles and coat. This will prevent the noodles from sticking together as they cool.
    Add onions, garlic and 3 tbs of olive oil to a large skillet. Saute for two minutes. Add the ground beef, 1 tsp salt and brown over medium heat, stirring occasionally, until thoroughly cooked. Pour the canned pizza sauce over the beef mixture, add 1 tbs of the Italian seasonings and all of the fennel, stir to mix and simmer for 10 minutes. Stir occasionally to prevent burning.
    In a medium size mixing bowl, blend goat cheese, ricotta cheese, parmesan cheese, eggs, fresh basil, Italian parsley, fresh oregano, 1 tsp salt and fresh cracked pepper.
    Assemble lasagna. Spread 1 cup of the meat sauce mixture in the bottom of the baking dish. Overlap the edges of 4 lasagna noodles on top of the sauce. Evenly spread 1 cup of meat sauce over the noodles. Spread 1 cup of the cheese/herb mixture over meat sauce. Evenly sprinkle about 2 cups of shredded cheeses over this layer. Repeat layers (lasagna noodles/meat sauce/ cheese herb mixture/shredded cheese). Overlap 4 lasagna noodles on top, spread evenly with remaining meat sauce and top with remaining shredded cheese. Sprinkle remaining 1 tbs of Italian herb blend evenly over the shredded cheese. Bake for 1 hour or until golden brown on top. Let rest for 15 minutes before serving. Serves 6-8

  2. #2
    still digging' my way out
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    Default Re: Gluten-Free Lasagna

    Is goat cheese like Feta??

  3. #3
    Deal GURU
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    Default Re: Gluten-Free Lasagna

    The difference in the two cheeses is the aging. Feta is aged for at least three months, whereas goat cheese is produced in a much smaller amount of time. It is a flavoring thing...buy what works for your budget. If it doesn't work, then purchase the other.

  4. #4
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    Default Re: Gluten-Free Lasagna

    This sounds really good! Thanks for sharing.

  5. #5
    Deal GURU
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    Default Re: Gluten-Free Lasagna

    I so hope that you enjoy it! Let us know how it turns out;-D

 

 

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