When I found this yellowing recipe for Lasagna with Turkey Sausage Bolognese tucked into one of my many recipe files I thought ... wonder if I can make this Gluten Free and Dairy Free? Then it would truly be "Just-Like-Mom's Lasagna".
Actually, my mom was a terrible cook. And never made lasagna. We used to joke that she couldn't boil water.
But I LOVE lasagna. And didn't know when I started out on my lasagna vision quest how very good it would really be.
I scoured the internet for Dairy Free cheese equivalents. The ricotta came from Kite Hill, the Parmesan from Follow Your Heart, and the mozzarella from Miyoko's. And ... fortunately ... I found them all at Sprouts ... a market that's a cross between Whole Foods and Trader Joe's.
And … in my friend, Madeline’s, honor, also made it vegetarian with Beyond Meat Spicy Italian Sausage . You can also use the meat or poultry equivalent.
But I got so busy at the hospital that Madeline never sampled it. I will have to make it for her soon.
BECAUSE IT’S ABSOLUTELY AMBROSIAL! Possibly even better than the real thing.
Hey ... I know that lasagna is a giant undertaking. But ... once in a while ... it's worth the work. Especially if you have little hands to help!
Fresh herbs make all the difference. I know it's hard to find these two ... even in L.A. ... but they're worth the hunt ...
My gut is thanking me for all this. I don’t do well with dairy … OR GLUTEN as it’s been so long. And … guess what … I’ve even frozen some … can’t WAIT to have it this week! You too?
AuthorJill PlaceA Gluten (or Grain) Free Dairy Free lasagna just like mom's (NOT mine) that's ABSOLUTELY AMBROSIAL! It takes some doing, but worth all the work!
Heat oil in nonstick skillet over medium high heat. Add onions (fennel), carrot, and fennel seeds; saute 5 minutes. Then add sausage and garlic; saute until sausage in cooked through, breaking into pieces, 8 to 10 minutes. Mix in wine; boil 1 minute. Finally, add tomatoes, 1/2 cup basil, and oregano. Bring to a boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper.
Preheat oven to 375 degrees F. Spread 1 cup sauce over bottom of 13x9x2-inch glass baking dish. Cover with 3 lasagna sheets placed horizontally across the dish. Drop 1/4 of the cheese mixture over by tablespoons; spread out. Top with 1 cup sauce, then three noodles, and 1/4 of remaining cheese mixture. Repeat twice more with sauce, noodles, and remaining cheese mixture. Spread any remaining sauce. Sprinkle with 1/4 cup Parmesan.
Bake lasagna uncovered until heated and puffed, around 50 minutes. Let stand 10 to 15 minutes and serve.
Sauce and cheese mixture can be made 1 day ahead. Cover separately. Chill.
If using dried Gluten Free lasagna noodles, use 16-6 1/2x3 1/4-inch no-boil lasagna noodles, place in large bowl; cover with hot water. Soak until pliable, about 30 minutes. If using dried noodles, prepare 1 package according to package directions. Drain either.
Ingredients
Directions
Heat oil in nonstick skillet over medium high heat. Add onions (fennel), carrot, and fennel seeds; saute 5 minutes. Then add sausage and garlic; saute until sausage in cooked through, breaking into pieces, 8 to 10 minutes. Mix in wine; boil 1 minute. Finally, add tomatoes, 1/2 cup basil, and oregano. Bring to a boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper.
Preheat oven to 375 degrees F. Spread 1 cup sauce over bottom of 13x9x2-inch glass baking dish. Cover with 3 lasagna sheets placed horizontally across the dish. Drop 1/4 of the cheese mixture over by tablespoons; spread out. Top with 1 cup sauce, then three noodles, and 1/4 of remaining cheese mixture. Repeat twice more with sauce, noodles, and remaining cheese mixture. Spread any remaining sauce. Sprinkle with 1/4 cup Parmesan.
Bake lasagna uncovered until heated and puffed, around 50 minutes. Let stand 10 to 15 minutes and serve.
Sauce and cheese mixture can be made 1 day ahead. Cover separately. Chill.
If using dried Gluten Free lasagna noodles, use 16-6 1/2x3 1/4-inch no-boil lasagna noodles, place in large bowl; cover with hot water. Soak until pliable, about 30 minutes. If using dried noodles, prepare 1 package according to package directions. Drain either.
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