Friday, June 3, 2016

Gluten Free Lasagne

Some of us unique people have many allergies that prevent us from eating some of our favorite foods. Yes, I'm not normal, I know, but abnormalities aren't always bad. These allergies have taught me that "can't" isn't a problem.  We just have to get a little creative to replace the foods we are allergic to. I don't eat tomatoes unless I want a pretty red rash all over, so this is TOMATO FREE. I'm allergic to bell pepper, so this is BELL PEPPER FREE. CORN FREE. ANNATTO FREE. GLUTEN FREE. But trust me, it IS lasagne. (And my family loves it!)
Give it a try!!! You will be glad you did.

1 box Tinkyada organic brown rice lasagne (gluten and corn free of course)
3 large organic carrots
2 large organic squash (I prefer zucchini)
One medium organic onion
1 medium clove of organic garlic
1 pound grass fed ground bison
Salt
Fresh oregano to taste
8 ounces Graziers raw sharp cheddar cheese grated (or other organic white cheese)

Boil the noodles until soft.
Combine carrots and squash, cover with water and boil till soft.
Combine bison, chopped onion, and minced garlic in a skillet and cook til browned. Onions should have begun to caramelize when done. Drain grease off if any is present. (Bison is a lean meat. It rarely makes enough grease to need drained.)
Drain water off of the veggies, and puree in a blender. Add to the meat mixture. This will be your sauce for the lasagne.
In a Pyrex baking dish, spread a little of the sauce on the bottom to prevent sticking. Then layer noodles, cheese, noodles, sauce,...repeat until you run out of noodles, ending in cheese. Bake in a 425° oven till cheese is melted. (You could even keep it in there till the cheese browns a little if you want.  Just don't overcook it, or it will be dry. Serve hot! Serves 4-5.