Accompanied story, "DIY Rehearsal Dinner," published 2-13-2014
2 boxes gluten-free lasagna noodles (10-ounce boxes)
1 cup finely chopped red onions
4 finely minced cloves garlic
4 tablespoons olive oil
1 tablespoon salt
Fresh cracked pepper
2 pounds lean ground beef
2 tablespoons gluten free Italian seasoning blend
1 tablespoon coarsely ground fennel seeds
2 cans gluten free pizza or marinara sauce (15-ounce cans)
1/2 pound soft goat cheese
1 pound ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 lightly beaten eggs
1/2 cup finely chopped fresh basil
1/4 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh oregano leaves
1 pound shredded mozzarella cheese
1 pound shredded Monterey Jack cheese
Preheat oven to 350 degrees.
Fill a large stockpot two-thirds full with cold water. Add 1 teaspoon of salt and 1 tablespoon of olive oil, cover with a lid and bring to a rolling boil. Add 14 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 tablespoon of olive oil on the noodles and coat. This will prevent the noodles from sticking together as they cool.
Add onions, garlic and 3 tablespoons of olive oil to a large skillet. Saute for two minutes. Add the ground beef, 1 teaspoon salt and brown over medium heat, stirring occasionally, until thoroughly cooked. Pour the canned pizza sauce over the beef mixture, add 1 tablespoon of the Italian seasonings and all of the fennel, stir to mix and simmer for 10 minutes. Stir occasionally.
In a medium size mixing bowl, blend goat cheese, ricotta cheese, Parmesan cheese, eggs, fresh basil, Italian parsley, fresh oregano, 1 teaspoon 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 tablespoon of Italian herb blend evenly over the shredded cheese.
Bake for 1 hour or until golden brown on top. Let rest for 15 minutes. Serves 6-8.
-- glutenfreecooking
