Tuesday, December 11, 2012

Fancypants Lasagna. Gluten-free style.

The other day, I noticed gluten free lasagna noodles in the refrigerator case at my favorite local health food market, Rosewood. RP's brand, made in Madison, Wisconsin.


Seems like a great excuse to make a lasagna, particularly since I have been craving it with the cold weather. First step: make a killer sauce. 

This one wanted tons of vegetables: seared cauliflower, caramelized mushrooms, white corn, baby peas, and spinach, on top of a mirepoix (red onion, carrot, celery) and many cloves of garlic. Also, just one Marconi pepper in a nod to the trinity.

Oh, and like 2-3 pounds of meat: thick bacon, fancy Caw Caw Creek Pastured Pork sweet Italian sausage, and local ground beef.

Also: two big cans of whole, peeled San Marzano tomatoes, over half a bottle of Nero d'Avola red wine, some beef stock, 2 little cans of tomato paste, and a bunch of dried thyme, fresh oregano, rosemary, parsley & basil from the autumn garden. Good olive oil, salt, pepper, black pepper.


Definitely went for it. Much simmering ensued. The next evening, time to layer up. Cheeses? Ricotta, gorgonzola, parmesan & mozzarella.



 Bake time. 


Cut it. 

The gluten-free lasagne noodles, made with brown rice flour, are fantastic. Love them. Will use them again in a heartbeat. Also will cut them to make short pappardelle and maltagliate. Victory.



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