I’m so impressed with my fiancé. Really, he’s just… there’s not a sufficient adjective really. Not only is he fun and goofy and kindhearted, not only does he patiently put up with my sometimes mercurial temperament, but he’s upped the ante on kitchen antics—big time.
So I got home from work last week to discover that Snoopy (aka Damon) had made gluten free pasta from scratch, something I myself had not yet attempted. We whipped up some spicy pumpkin tomato sauce and feasted. It was full of yay. The pasta recipe is below, and don’t be afraid: it’s not hard! No special equipment, in fact we don’t own a rolling pin, so Snoopy (who is not gluten free except by association) ended up using a large beer bottle to roll out the dough, as pictured below.
So then I got to thinking, hmmm, lasagna… mmmm…. See, we were going to my pal Samson’s for dinner and a movie, and not only is Samson a ridiculously talented musician/composer/conductor/arranger (check out his tunes on cdbaby!), but he’s also no slouch in the kitchen. Lasagna with homemade pasta might just fit the bill. And seeing as Samson went back for seconds and thirds, Snoopy and I feel pretty good about sharing this recipe with you.
We’ll start with the pasta recipe, which Damon has kindly written up. Following that is the lasagna recipe. Hooboy, enjoy!
Gluten Free Brown Rice Pasta
Credit to Bob’s Red Mill for recipe inspiration. Flour and starches used in our batch were all Bob’s products as well. This recipe has rolled out multiple times for us to be cut as thin noodles (pictured above) as well as the larger lasagna sheets.
- 1/2 cup brown rice flour
- 1/4 cup corn starch
- 1/4 cup potato starch
- 1 tsp xantham gum
- 1/2 tsp sea salt
- 1 large egg
- 1 tsp olive oil
- 4-5 tsp water (or more)
Sift dry ingredients ingredients into a bowl. Beat egg and oil together, then mix into the bowl with dry ingredients. Mix well using a fork or your hands, adding 1 tsp of water at a time until you can pull all the dough up into a ball. We’ve found if all you have are small eggs adding additional teaspoons of water brings it to the right consistency nicely. Just add water until the dough is firm and dry, not sticky.
Place dough on a counter dusted with extra brown rice flour and knead by hand for 5 minutes. Place back in bowl, cover, and let the dough rest for 30 minutes.
After 30 minutes, place the dough on a lightly floured board and start rolling it out. Even if it’s still a little crumbly, the dough will roll out pretty flat. I had to keep cutting it and rolling it back in, mostly to keep it fitting on the dinky cutting board I was rolling on. When at your desired thickness (the thinner, the better), set the pasta sheets aside to dry on wax paper for another 30 minutes before cooking. If you’re making cut pasta, slice it before letting it dry. Any pasta not used in the dish can be kept in the fridge for a few days.
Sausage, Spinach, & Mushroom Lasagna
- 1 recipe of the above pasta, rolled out in sheets (uncut and uncooked)
- 0.75 lb. bulk sausage of choice (we used a local sage sausage—deelish—Italian would also be good)
- 1 tsp. fennel seed
- 10 oz. crimini mushrooms, sliced
- 1/8 c. white balsamic vinegar
- 1/8 c. water
- 1 lb. frozen spinach, thawed and drained
- 28 oz. crushed tomatoes
- 1/4 c. fresh chopped herbs of choice
- 1/2 t. cinnamon
- 16 oz. ricotta
- 8 oz. mozzarella
In a large deep skillet over medium to medium-high heat, cook sausage until browned, adding the fennel seed halfway through. Remove the sausage with a slotted spoon and set aside. Add to the drippings in the pan the mushrooms, saute a minute or two, then add the vinegar and water, and continue to cook, stirring often, until mushrooms are soft. Remove pan from heat and add back in the sausage as well as the spinach. Stir well and set aside.
In a bowl, combine the tomatoes, herbs and cinnamon. Set aside.
Preheat oven to 350. Use butter to grease a 9″x13″ casserole dish. Layer in the lasagna ingredients in the following order:
- Tomato mixture – just enough to coat the bottom of the dish
- Pasta (mix and match it to form a solid layer)
- Half the ricotta
- Half the sausage mixture
- Tomato mixture
- A third of the mozzarella
- Remaining ricotta
- Remaining sausage mixture
- Tomato mixture
- A third of the mozzarella
- Remaining tomato mixture
- Remaining mozzarella
Once the lasagna has been assembled, cover the casserole tightly with foil. Bake for about an hour, removing the foil for the last five minutes. Serve and enjoy!
Makes 8 – 10 servings, depending on the size of your appetite.