One of the many things I was diagnosed with over the course my Celiac
journey was lactose intolerance. This was devastating for me, I could survive
on cheese alone. Once I received my Celiac diagnosis I was relieved that I
could still eat cheese. But, then I realized, what do you eat cheese on? Bread,
crackers, macaroni ,all things I could no longer enjoy. I set out to find
gluten free options for my favorite comfort foods. This recipe is a great
substitute for the lasagna I can no longer enjoy. I am yet to find a gluten
free lasagna noodle that can stand up to my meaty ragu. A ragu is an Italian
sauce that has meat in it and usually served over a thick pasta. Traditionally, it is made with pork or beef.
I used Butterball Sweet Turkey Sausage which is gluten free and incredibly
flavorful! Sneak some veggies in there! I put a whole 10 oz bag of spinach in
mine. Peppers and mushrooms are also easy to sneak into this dish.
Ragu
Pasta Bake
1 lb of gluten
free pasta
1 ½ cup of shredded mozzarella
1lb package of
Butterball sweet turkey sausage
2 cups of your
favorite tomato sauce
10 oz bag of
spinach
8 oz package of
button mushrooms
1 TBSP of Olive
Oil
1 tsp minced
garlic
Pinch of salt
and pepper
Directions
1.
Preheat oven to 400 degrees.
2.
Cook your pasta until al dente, basically just a little
firmer than you would want it to be.
3.
Heat oil in a deep sauté pan and cut sausage out of the
casings (make a slit with a knife and the sausage and peel the casing off). Add
garlic, mushrooms and the sausage to the pan and cook until the meat is
browned. Break the meat up into smaller pieces with your spoon while it cooks.
4.
Add your favorite tomato sauce, spinach, salt and pepper
and allow to simmer for 10 – 15 mins.
5.
Combine meat sauce and pasta. Put half of the pasta into
a baking dish and sprinkle half of the mozzarella on top. Add the other half of
the pasta and top with the remainder of the cheese.
6.
Bake until the cheese is melted and edges begin to brown.
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