1/2 – whole onion diced
1/2 bell pepper
6-12 cloves garlic (we love garlic so I use 12 lol)
1 package ground lean turkey meat (or beef)
3 chicken sausage links (pork, beef, spicy)
garlic pepper seasoning
veggies of your choice, I like zucchini, spinach
32oz jar tomato sauce
1 package Tinkyada lasagna noodles
14oz jar no-fat cottage cheese
fresh or dried parsley
8oz package shredded mozzarella cheese &
2) Add the sausage and ground turkey (chop it with your spoon) and cook it until it starts to brown. Once meat is thoroughly cooked, pour jar of tomato sauce, spicy spaghetti seasoning (mmm this should be a staple in your kitchen… you can find huge jars of it in BJ’s or Sam’s). Let sauce mixture simmer on low for about 15 minutes. You can either store the sauce in the fridge or use it right away!
3) Preheat oven 375 degrees Fahrenheit.
Our friends Ashley and Tom flew down from Boston! And
they loved the g-free lasagna! 🙂
4) In a 9×13 inch baking dish layer lasagna noodles, cottage cheese mixed with parsley, and sauce. I do this layering pattern twice and then sprinkle shredded cheese.
5) Cover dish with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes.
6) Let stand for 20 minutes… if you can’t wait to eat the deliciousness then the lasagna doesn’t keep its shape… but no worries, its just as YummY!
Now let’s talk dessert…!
I’ve never even made glutinous pie crust by myself so I was a little nervous to make a gluten free one, but it wasn’t bad at all! Usually when I have to roll out any kind of dough, I end up in tears (just ask Beau haha). I don’t know what it is, but usually my dough is SO sticky and sticks to the rolling pin horribly! BUT don’t be afraid, this recipe did NOT stick for me! SUCCESS!!!!
|photo courtesy of Miss Emma Tang,
berry pie lover!
1 c rice flour
1/2 c cornstarch
1/2 c potato starch
1 Tb granulated sugar
1/2 ts salt
1/2 c vegetable shortening (or 1 stick cold butter)
3-4 Tb cold water
1) Mix dry ingredients together.
2) Use pastry cutter to combine shortening and flour (I used a fork, works just as well!)
3) Add egg and water. Add water by the teaspoon if dough is still dry.
4) Split dough in half and wrap separately in plastic wrap. Chill in fridge for an hour. Let stand at room temp for 15 minutes before rolling. Please note this recipe makes 2 pie-crusts… if you just need one, then halve the recipe!