Melt in your mouth Lasagna
Here it is-the gluten free, dairy free, soy free lasagna recipe I’ve been dying to try. I wasn’t just pleasantly surprised, I was shocked, at how good this lasagna turned out. I think it even gave the lasagna at True Food restaurant a run for its money 🙂 If you would like to make this dish vegan and egg free, just leave out the sausage and use an egg replacer. This is definitely one of the best dishes I’ve ever made.
1 1/4 cups whole coconut milk, stirred well before pouring to prevent separation
2 14 oz. cans garbanzo beans, rinsed and drained on a paper towel
1 tsp sea salt, divided: 1/2 tsp + 1/2 tsp
1 small clove garlic or 1/4 tsp garlic powder and 3 cloves garlic, minced
2 large eggs
1 tsp xanthan gum
1 Tbsp Italian flat leaf parsley, minced
11 brown rice lasagna noodles (Tinkyada brand worked well)
1 1/2 lb uncooked sweet Italian chicken sausage
2 Tbsp grapeseed oil
3 15 oz. cans tomato sauce
1 6 oz. can tomato paste
1/3 cup firmly packed fresh basil leaves, roughly chopped
Into a blender or food processor, pour the milk and 1/2 of garbanzo beans. Blend or process until beans are roughly ground. Add the remaining beans and blend again until creamy. Scrape sides of blender as needed. Add 1/2 tsp of salt, small garlic clove or garlic powder, eggs, and xanthan gum. Blend for 20 seconds. Stir in parsley and set aside.
Use a wide pan (12″ wide is best) to par-cook the lasagna noodles. Fill half full with water, bring water to a boil, and cook 1/2 the noodles at a time. Boil noodles gently only 6-7 minutes, or they will tear and be hard to work with. Drain and place noodles on wax paper to dry.
Meanwhile, pour the oil into a 6 qt. pot. Squeeze the sausage meat from casings into the pot and cook on medium-high, stirring to crumble meat and cook it evenly. Continue stirring and cooking until the meat is done. Drain excess liquid. Stir in tomato sauce, tomato paste, basil, 3 cloves minced garlic, and remaining 1/2 tsp salt. Cover and simmer 15 minutes.
Pre-heat oven to 350 degrees. Into a 9×13 baking dish, spoon a small amount of sauce without sausage meat, just enough to cover the bottom. Lay 3 lasagna noodles in the pan and “patch” in the area needing noodles by cutting sections from extra noodles to fill in. Spoon 1/3 of garbanzo mixture over the noodles. Ladle 1/3 of the sauce with sausage over that. Repeat these steps 2 more times, beginning with noodles and ending with the sauce. Bake in oven uncovered 40-45 minutes. Remove from oven and allow to set 15 minutes before serving. Enjoy!
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