Saturday, May 14, 2011

Gluten Free Lasagne - Haney Style

Now, if you have been following this blog long enough, you know that we give you a method more than an exact recipe.  Cooking isn't an exact science, after all.  So's been a tough couple of weeks.  But today I saw a male cardinal in my feeder, and that means a lot.  Also, the grass needed to be mowed again -- the second time this season.  Thank you Lord!  I think I captured the lilacs in bloom at dusk, along with the good-night song of the birds here.  It might not seem like a big deal to you if you live in the country, but this is really a big deal to me....the good night call of a number of birds -- you can also hear the waterfall in the back if you listen closely:

So, it was dark and dreary and cool enough to run the oven tonight, so dinner was gluten free lasagne, with italian sausage on the side.  And oregano....did  I mention fresh oregano????

Those night-birds were singing to me while I was cutting it.  It was SOOOOOO fragrant!!!

So anyway, cook up some lasagne noodles, or not.  This is pretty simple, actually.  We used gluten free, you could use regular.  Cook them, or not.  You really don't have to pay more for those "no boil" lasagne noodles.  Just use a little more liquid (sauce).

So, oil your pan.  We used a 9 x 13, you could use a broiler pan or whatever you have.  Layer the bottom with sauce, home cooked, or store bought.  Then a layer of noodles, then mix up some ricotta and some eggs - we used 16oz. of ricotta with 2 eggs tonight, then mozzerella. could mix in some spinach, garlic, whatever you think might be tasty.  Lots of times we use spinach if we have it...whatever you have.  At any rate, you need to layer this way.....

  • Sauce
  • noodle
  • ricotta (mixed with egg)
  • mozzerella
  • stuff (spinach, sausage, meatball, whatever you have)
  • Sauce
  • noodle
  • ricotta.....
blah, blah, blah...till your pan is full.  Stop when you have reached Noodle, sauce....and top the whole mess with parmesan.  Bake at 350 till bubbly.  The important thing is to then let it rest until it stops bubbling and you can cut it.  Add some kind of bread to dip into the saucy mess, and voila!!!!

Gastronimical nirvana!!!!!

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