Lasagna (gluten free)

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Ingredients:

• 2- 10 ounce boxes of gluten free lasagna noodles (See tips)
• 1 cup finely chopped red onions
• 4 finely minced cloves garlic
• 4 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon salt
• 2 pounds lean ground beef
• 2 tablespoons gluten free Italian seasoning blend
• 1 tablespoon coarsely ground fennel seeds
• 2- 15 ounce cans gluten free pizza or marinara sauce 
• ½ pound soft goat cheese
• 1 pound ricotta cheese
• ½ cup freshly grated Parmesan cheese
• 2 lightly beaten eggs
• ½ cup finely chopped fresh basil
• ¼ cup finely chopped fresh Italian parsley
• ¼ cup finely chopped fresh oregano leaves
• 1 pound shredded mozzarella cheese
• 1 pound shredded Monterey Jack cheese

Preheat oven to 350°

1. Fill a large stockpot 2/3rds full with cold water. Add 1 teaspoon of salt and 1 tablespoon of olive oil, cover with a lid and bring to a rolling boil. Add 14 gluten free lasagna noodles and boil for 13-14 minutes. (Do not overcook the noodles. They will continue to cook once the lasagna is baked in the oven). Drain and rinse the noodles in cold water. Pour 1 tablespoon of olive oil on the noodles and coat. This will prevent the noodles from sticking together as they cool.
2. Add onions, garlic and 3 tablespoons of olive oil to a large skillet. Saute for two minutes. Add the ground beef, 1 teaspoon salt and brown over medium heat, stirring occasionally, until thoroughly cooked. Pour the canned pizza sauce over the beef mixture, add 1 tablespoon of the Italian seasonings and all of the fennel, stir to mix and simmer for 10 minutes. Stir occasionally to prevent burning.
3. In a medium size mixing bowl, blend goat cheese, ricotta cheese, parmesan cheese, eggs, fresh basil, Italian parsley, fresh oregano, 1 teaspoon salt and fresh cracked pepper.
4. Assemble lasagna: Spread 1 cup of the meat sauce mixture in the bottom of the baking dish. Overlap the edges of 4 lasagna noodles on top of the sauce. Evenly spread 1 cup of meat sauce over the noodles. Spread 1 cup of the cheese/herb mixture over meat sauce. Evenly sprinkle about 2 cups of shredded cheeses over this layer. Repeat layers (lasagna noodles/meat sauce/ cheese herb mixture/shredded cheese). Overlap 4 lasagna noodles on top, spread evenly with remaining meat sauce and top with remaining shredded cheese. Sprinkle remaining 1 tablespoon of Italian herb blend evenly over the shredded cheese. Bake for 1 hour or until golden brown on top. Let rest for 15 minutes before serving.

Source: http://glutenfreecooking.about.com/od/entrees/r/gflasagna.htm 
This recipe is an adaptation of a Tyler Florence recipe called “Drop-Dead Lasagna” featured in his book Tyler Florence’s Real Kitchen.