Gluten Free Em's Tomato Free Lasagna

I got a new 13×9 baking pan the other day from that most important someone in my life (my awesome Husband). Naturally I was very excited as our family had recently outgrown the 9×9 pan I had been using. Of course, I had to break it in with our favorite pasta....lasagna!!!
As I've mentioned before in previous posts, I am slightly allergic to tomatoes, so I don't eat them very often, and certainly not in large quantities. (I always eat lasagna in large quantities, so tomatoes better not be in it:) I can eat ketchup, though...crazy as it seems.
Anyway, a while back, we came up with a sauce-like substitute for the traditional tomato-based pasta sauce. We use zucchini squash and carrots. Sometimes, I will throw in other vegetables, and when zucchini is not available, I will use yellow squash. The trick is to boil the vegies until they are soft, and then blend them in the blender, or food processor until they are smooth and saucy. Flavor them with the traditional parsely, oregano, salt, garlic, onion, and throw in some ground meat (I use either elk, or bison...but beef is fine.)
Woolah! You've got pasta sauce! Tomato free!
So, how do you get it gluten, corn, and annatto free you ask?
Easy!!! Tinkyada gluten free brown rice lasagna noodles is where we start. These fabulous noodles are perfect for me because they are corn free as well! Then we rustle up some annatto free, Sierra Nevada, Graziers raw, cheddar cheese, and shred a whole bunch of it. Here is what my recipe looks like:

2-3 large organic zucchini squash
2-3 large organic carrots
1 clove of organic garlic
2 small organic onions or 1 extra large one
1- 1 1/2 pounds ground bison
David's Kosher Salt
Fresh organic oregano leaves (about a tablespoon worth chopped)
Parsely  (optional)
1 1/2 boxes of Tinkyada organic gluten free brown rice lasagne
3/4 pound of Graziers cheddar cheese

Boil squash and carrots till soft. Brown meat in a skillet with sliced onions and chopped garlic. Boil pasta until soft. Don't forget to salt the vegies, meat, and pasta.
Spread a little sauce in the bottom of a 13×9, glass, baking dish, and then layer as follows: noodles, cheese, meat, noodles, sauce, meat. Repeat until you use up the noodles. End with cheese on top of the last layer of noodles, so it will lock in the moisture. Bake at 400° until the cheese on top is completely melted, and golden brown. Serves 6-8.

Chicken/Duck/Quail With Dumplings Made With Tinkyada Pasta

Now, I'm not a bragging person. 

Actually, I am very skeptical and hard to convince at times. 

When I give you a recommendation, you can take it to the bank, I was impressed with the performance of the product. 

When I first went gluten free many years ago, I tried several different brands of pasta that were just unpleasant. 

Then I met this brand...Instant connection.

The relationship has been going strong now for four years, and since I have now discovered the difference between their traditional rice past and their organic rice pasta, I am forever sold on the organic type. 

The taste is pleasant. 

The texture perfect. 

The variety astounding, and the price reasonable.

I'm talking about Tinkyada gluten free brown rice pasta.

 I love the good old southern tradition of chicken and dumplings/pastry whichever prefer to call it. I love the taste of the broth mixed with the flour. I just crave that flavor sometimes like you wouldn't believe.
I have had this thing with gluten free flour though, it doesn't make good dumplings. They fall apart and turn to goop.
After searching for years for a way to overcome this hurdle, I found this...
Tinkyada lasagne isn't only good for traditional lasagne dishes, it makes awesome dumplings! Seriously!

 It comes with two ingredients: organic brown rice and water. Perfect, right?

 It is processed in a dedicated brown rice facility! Safe for us corn allergic people.

100% organic! Kosher! And if cooked according to the directions it is AL DENTE and not mushy. But for chicken and dumplings I overcook it on purpose to make it mushy. (Because that is how I like it!)
I have made it with chicken broth.
I have made it in duck broth.
I have made it in quail broth, which is my favorite.
And every time, It has been superb!
Try it!!!! Just boil the poultry of your choice in water with salt for 45 minutes to an hour. Then add pasta and cook until broth thickens and pasta is very tender.You will fall in love, too. Check it out yourself!