Thursday, December 12, 2013

Sausage & Pepperoni Lasagna

Baked pastas are especially popular in my house lately because it's easy to assemble as a make ahead meal and it's a comforting dish perfect for the cold weather. My favorite baked pasta is lasagna but I had trouble finding GF pasta sheets that I really liked... well, that is until now. While shopping, I came across Heartland GF oven ready lasagna sheets. It was a brand I wasn't familiar with but for just over $2, I gave it a try and now I'm hooked! This Sausage & Pepperoni Lasagna came out fantastic and my boys didn't even notice it was gluten free. Layers of (GF) pasta are nestled between slow cooked tomato sauce, zesty sausage and pepperoni, creamy ricotta and a blanket of mozzarella cheese for an amazing lasagna...

If you have a local Walmart near you and are GF, it's worth a trip to see if it carries Heartland GF oven ready pasta sheets. I stocked up after making this because who knows if it will continue to be carried and the price can't be beat! I loved how easy it was to put together and having a no boil lasagna, GF no less, makes it even easier. I found assembling this the day before and then baking had great results. The pasta was able to absorb some of the moisture and liquid of the sauce, making it really flavorful and overall, a tighter lasagna that didn't spill out when cut. I'm thankful to have found Heartland GF pasta and it's definitely made me happier to know I can have a GF lasagna that tastes just as great as the traditional gluten laden variety!


Sausage & Pepperoni Lasagna
recipe adapted from Guy Fieri

Tomato Sauce
3 tablespoons extra virgin olive oil
1 yellow onion, diced
5 cloves garlic, minced
2 (28oz) cans crushed tomatoes
2 tablespoons thinly sliced fresh basil
1/2 tablespoon dried oregano
salt and pepper to taste

In a medium sauce pan over medium heat, heat the olive oil. Add the onions and garlic, cooking until softened. Add the tomatoes, basil and oregano. Reduce heat to low, simmering for 1 hour. Season with salt and pepper to taste. Cool and store in the refrigerator until ready for use.

Lasagna:
1 pound ricotta cheese
2 eggs
1 tablespoon Italian seasoning
1 pound (GF) no boil lasagna sheets
8 oz sliced pepperoni about 2 cups)
4 cups tomato sauce (recipe above)
1 pound shredded mozzarella cheese
2 pounds bulk Italian sausage, cooked
3/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

In a bowl, combine the ricotta cheese, eggs and Italian seasoning.

In a 9x13 pan or lasagna pan, cover bottom and sides of pan with 1 cup of tomato sauce. Lay 3-4 sheets of lasagna noodles over tomato sauce, overlapping by 1/2 inch.

Add half of the ricotta mixture over the noodles. Top with another layer of noodles, followed by another cup of tomato sauce. Scatter half of the sausage and half of the pepperoni over tomato sauce layer. Cover with remaining half of ricotta mixture. Top with another layer of noodles and cover with another cup of tomato sauce.

Add another layer of remaining sausage and pepperoni. Cover with remaining tomato sauce. Top with mozzarella and Parmesan cheese. Transfer assembled lasagna on a baking sheet. At this point, lasagna can be covered and frozen.

Bake in preheated oven for 45 minutes until cheese bubbles around the edges and the top is melted and golden brown. If baking from frozen, add 15-20 minutes cook time or until it's bubbly. Cover loosely with foil if it's browning too quickly.

Remove from oven and let it rest for 15 minutes before serving.