Print

Gluten free Lasagna

An overhead view of a square of lasagna
Print Recipe

Layers of sausage bolognese, noodles, kale, and different cheeses some together to create the ultimate comfort food. Lasagna is wonderful for a cozy night in or family get together.

Ingredients

Scale

The Sauce

  • 2 tsp Avocado oil
  • 1 Lb Ground Pork
  • 1 Onion (Diced)
  • 3 Cloves Garlic (Minced)
  • 1 tsp Dried Rosemary (Crushed)
  • 1 tsp Dried Thyme
  • 2 tsp Mushroom powder
  • 1 15 oz can Tomato sauce
  • 1/4 Cup Water or stock
  • 1 TBS Brown Sugar

The Cheese sauce

  • 2 Cups While milk Ricotta cheese
  • 2 Large Eggs
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 Cup Italian cheeses (See notes - Shredded)

Cheeses

  • 2 Cups Mozzarella (Shredded)
  • 1 Cup Italian cheeses ( See notes -Shredded)

Other layers

  • 1 TBS Salt
  • 10 oz Brown Rice Lasagna noodles
  • 1 Bunch Kale (Stems removed and roughly chopped)
  • Parsley (Minced for garnishing)

Instructions

  1. Heat up a dutch oven over med-high heat. Once its hot add in the avocado oil and ground pork. Let this brown. Now add the onion and garlic. Cook until the onions are becoming translucent, then add the remaining sauce ingredients  stir to combine. Lower the temp to med-low and let the sauce simmer while you work on the rest of the lasagna, stirring occasionally.
  2. Bring a large pot of water to boil, add in the salt and the noodles. cook as directed on the package. Remove the noodles when done. I like to shock them with cold water and keep them submerged until ready to assemble the lasagna. That way they stop cooking and don't stick together.
  3. Submerge the kale in the hot salt water and cook for 3 to 5 minutes depending on the type of kale you're using. Lacinato Kale (Dino Kale or Tuscany kale) is thicker and will take 5 minutes, where as the curly edged varieties are thinner and wont require as long. Once done drain the kale as set it aside.
  4. In a large bowl combine the ricotta, eggs, salt, pepper, and Italian cheese. set aside
  5. Preheat the oven to 350F
  6. In a 9x13 baking pan begin to layer the lasagna. Spoon a small amount of meat sauce at the bottom of the pan. Then layer with noodles, then meat sauce, then kale, then cheese sauce, then 1 cup of the mozzarella, then noodles, then cheese sauce, the remaining mozzarella, the remaining meat sauce, and lastly with the cup of Italian cheeses. Make sure to carefully spread out each layer before moving on the to next. 
  7. You can cook this now or store in the fridge for up to 3 days or freeze for up to a month. If you're cooking from a chilled state make sure to thaw it before baking.
  8.  Bake for 30-40 minutes until the edges are bubbly and beginning to brown.  Let rest for 5 minutes, then cut and serve. 

Notes

*Italian cheese*  I love using  freshly grated Parmesan and Romano cheese for this but in a pinch I will use a pre-shredded blend of Italian cheese from the store. The choice is yours

Find it online: https://astraykitchen.com/gluten-free-lasagna/