Monday, October 29, 2012
The ultimate gluten free lasagna! (in my humble opinion.) :)
Can you believe that we are almost into November! It makes me gulp a little! I hope you've all fared well through those terrible storms!
Today I had planned all along on making my favorite lasagna for dinner so that I could also shoot it for my final project for school. While working away on my lasagna I spontaneously decided to surprise my family with a candlelit dinner and a table spread all set up for Halloween. I'm not really big on the whole Halloween thing but it was fun to pull out some of my old party supplies from the storage closet and the girls just loved it! Actually, my husband thought it was pretty fun as well. Lasagna is probably the ultimate comfort food and we ate it by candlelight. It felt like a pretty special Monday night. :) Because I am an organization nut it probably only took me about 20 minutes to find the decorations and spread them out onto the table. I was SO excited for everyone to come home and see my surprise! They were even more excited about the lasagna than the decorations! I'm telling you, this is a good one! It makes a nice, big 10x13 pan of pasta so even though it takes a bit to prepare you can hopefully get two meals out of it! This is an old magazine clipping that I've had in my binder for years. It's been adapted from the original version.
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 28oz 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.