Lasagne is one of those thing that I used to make frequently before I went gluten free and crave at least once a month. I had a KILLER italian sausage lasagne recipe (with gluten), so I decided to just keep the recipe and find some ways to make the noodles gluten free.
I included two different ways to make this, one with zucchini as noodles and the other using gf store bought noodles. When I'm feeling like I need a little extra veggies/nutrients in my life I default to the zucchini. When I have the "pasta" craving, I use the gf noodles. You can technically make this with just grass fed beef instead of the italian sausage, but the sausage adds such flavor! Enjoy y'all!
Italian Sausage Lasagna (Gluten Free)
Prep Time: 30 minutes Cook Time: 45 min. - 1 hour 15 min. (depending on noodles) Servings: 8
1 lb. Grass Fed Beef
1 lb. Italian Sausage (If you want a little kick to it, choose the spicy italian sausage - so good!)
Choice of Noodles: 3 large zucchinis or 1 box of Gluten Free Lasagna Noodles (I like the "De Boles Rice Noodles”)
12oz. mushrooms, sliced
24oz. jar of tomato sauce (or you can make your own)! See my notes on choosing a good sauce in my Ingredients Recommendation List.
6oz. can of tomato paste
1 medium onion, diced
2 garlic cloves, minced
2 TBSP olive oil
1 TBSP of an italian blend (or you can use 1 tsp. of oregano, thyme, basil, rosemary, & sage)
Salt and Pepper to taste
24oz. container of cottage cheese (you can use just one 16oz. container if you prefer less dairy)
16oz. package of spinach, roughly chopped
2 C mozzarella cheese, shredded
1/2 C parmesan cheese
1. Preheat oven to 350 degrees. Heat up 1 tbsp. of olive oil in a large saucepan. If you chose to buy gluten free noodles, check the package and see if you need to boil them or not (the brand I use doesn’t need to be boiled, they soften as they cook in the oven). If you are doing the zucchini noodle option, wash your 3 zucchinis. You can either cut the zucchinis into thin rounds using a knife or save time by using a mandolin slicer (note: PLEASE always use the food safety holder when using the slicer… from personal experience!). After slicing them, add the zucchini to the saucepan, sprinkle with salt (it helps draw out the water) and sauté until softened and slightly browned and then transfer to a plate.
2. Drizzle the pan with more olive oil and add the spinach, sautéing until wilted. Add the mushrooms and sauté until browned as well. Transfer those onto a plate.
2. Add another TBSP of olive oil and add the garlic and onion. Sauté until until fragrant and cooked then add the italian sausage and beef to the pan. Cook until browned and then season with the sea salt, pepper, and italian seasoning. Add the mushrooms and spinach and your jar of spaghetti sauce and tomato paste and reduce heat to low, allowing the mixture to simmer for 15 minutes.
3. Take out the container of cottage cheese and mix in the egg with it. At this time, also make sure that your mozzarella cheese is shredded and that you have a 9x13 baking dish.
4. Remove the meat mixture from heat, place next to the baking dish. Spoon enough to just cover the bottom (try to make it mostly sauce to save the meat for the middle) then follow with a layer of your noodles (GF or zucchini), then a layer of meat sauce, followed by a layer of cottage cheese mixture, mozzarella, the spinach, and another layer of noodles, etc. (noodles, meat, cottage cheese, mozzarella, repeat). If you are using the GF noodles, make your top/last layer the meat and cottage cheese, then sprinkle 1 c of mozzerella along with the parmesan cheese. Make sure that the top noodles are THOROUGHLY coated with the sauce and cottage cheese, otherwise they will not get soft. If you are using zucchini, make your last layer zucchini and likewise, sprinkle with 1 c of mozzarella and parmesan cheese if desired.
5. Cover with tin foil. If using zucchini noodles, cook for 30 minutes. If using the gluten free noodles, cook for 1 hour. Then remove the tinfoil,and cook for 15 more minutes, uncovered. Remove and let it sit for 5-10 minutes.