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By: Danna Korn Prep time: 30 minutes, Cooking time: 1 1/2 hour, Serves four 1 pound lean ground hamburger or turkey (omit for vegetarian version) 1 package gluten-free lasagna noodles 2 jars gluten-free pasta sauce 2 cups cheese (mix equal parts ricotta, mozzarella, parmesan, and cottage cheese) 3 cups sliced or diced veggies- anything you like (try spinach, zucchini, olives, mushrooms and onions) 2 Tbsp. finely chopped fresh basil 1/2 cup mozzarella and parmesan cheese for topping Preheat oven to 350 degrees F. Cook meat, drain fat then add one jar pasta sauce and warm. Some gluten-free lasagna noodles do not require cooking in advance. Check the package. If the brand you have does require boiling prior to lasagna assembly, cook the noodles, but reduce suggested cooking time by two minutes. Drain and rinse with warm water. Combine cheeses, basil and pepper and set aside. Combine sliced vegetables and set aside. In a shallow baking dish, layer the lasagna as follows: sauce (on the bottom of dish), a layer of noodles, one half meat/pasta mixture, one half cheese mixture, one half vegetable mixture. Repeat this layering process with the other half of the ingredients. Top with mozzarella and parmesan cheese. Cover with aluminum foil and bake for one hour. Remove the foil and bake another half hour, or until golden brown. Danna Korn is an expert on the gluten-free diet and the medical conditions that benefit from it. She is the author of "Wheat-Free, Worry-Free: The Art of Happy, Healthy, Gluten-Free Living" and "Kids with Celiac Disease: A Family Guide to Raising Happy, Healthy, Gluten-Free Children." |
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