Wednesday, February 11, 2009


I don't think I need to say much about everyone enjoying the lasagne. I made a few changes to my original recipe, including using gluten-free lasagne noodles. No real reason behind the noodle switch, except that when Curtis stopped to pick them up on the way home from work, Whole Foods was most directly on his way. Did you know that Whole Foods doesn't carry lasagne noodles that are chock full of wheat? Apparently not (at least according to Curtis). The verdict on gluten free pasta---taste was similar in lasagne and it wasn't soft and mushy. However, I didn't have a single whole noodle to use....I had to piece together the noodles to cover the pan, one four inch piece here, a two inch piece there. It definitely broke up much easier than normal pasta. That said, we still enjoyed it and the kids didn't notice a difference in the noodles.

1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 t dried basil
1 t dried oregano
2 T brown sugar
1 1/2 t salt
1 (29-oz) can diced tomatoes
2 (6 -oz) cans tomato paste
4 oz mushrooms, sliced
12 dry lasagne noodles
2 eggs, beaten
1 pint cottage cheese (or ricotta, I just wanted to use the cottage cheese I already had)
1/2 c Parmesan, grated
2 T dried parsley (1/4 c fresh)
1 lb mozzarella cheese, shredded
additional 2 T Parmesan cheese, grated

In a skillet over medium heat, brown ground beef, onion, and garlic. Drain fat. Mix in basil, oregano, brown sugar, 1 1/2 t salt, diced tomatoes, tomato paste, and mushrooms. Simmer 30 - 40 minutes, stirring occasionally. Preheat oven to 375. Bring a large pot of salted water to a boil. Add lasagne noodles and cook according to package (or until al dente. Gluten free takes much longer!). Drain. In a medium bowl, mix together eggs, cottage cheese (try to not get too much liquid), 1/2 c Parmesan, and parsley. Layer 1/3 of lasagne noodles in the bottom of a 9 x 13" baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese, and 1/3 of the sauce. Repeat layers. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

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