Friday, January 23, 2009

Three cheese and sausage lasagna

I've been wanting homemade pasta lately. At home I have a pasta roller machine I got last Christmas when I was making a lot of pasta (actually, it might have been the Christmas before), but it's been sadly out of use lately. I am back in Massachusetts, visiting my mom (who broke her shoulder) for a while, and decided tonight was the night to make pasta. Mom had some spicy sausage from Wholefoods in her fridge, and ricotta, and we ran out to get some mozzarella and we were all set. I made the pasta (really, it only took 10 minutes from the time the first ingredient hit the bowl to the time when I dropped it in the water), and mom made the sauce. Oooooh man, was this delicious. I will be making this for Alex as soon as I get back to Philly. 

Homemade Pasta 
From Bette Hagman's The Gluten Free Gourmet, with modifications

1/3 c tapioca starch
2 T potato starch
1/3 c cornstarch
2 T rice flour
1/2 t salt
1 T xanthan gum
2 eggs
1 T olive oil

Combine the tapioca starch, potato starch, cornstarch, rice flour, salt, and xanthan gum, then make a well in the middle. Mix in the eggs and oil and stir until combined. Dust your hands with rice flour and knead the dough into a ball, dusting with more rice flour as necessary. Roll very thin (as thin as you can) and cut into rough rectangles about 3"x5". Bring a pot of water to boil, with 1 t of salt and a splash of olive oil. Cook noodles 8-10 minutes, then break off a corner and taste to see if they're done. 
Drain, then run under cool water to make cool enough to handle. 

Sausage and mushroom tomato sauce

1 lb hot sausage
1 T olive oil
1 container (8 oz or so) mushrooms, sliced
2-3 cloves garlic, minced (or more)
1 onion, diced
1/2 c red wine
2 cans (28 oz) tomatoes, diced or crushed
1 t sugar
2 bay leaves 
1 t oregano

Brown the sausage in the olive oil, then remove to a bowl. Cook mushrooms, garlic, and onion over medium heat, then add meat back to pan. Stir in red wine and let cook a minute, then add tomatoes, sugar, bay, and oregano. Let simmer for 20 minutes. 

Vegetarian? Omit sausage, and stir in a package of thawed, frozen spinach 5 minutes before the sauce is done. 

1 batch lasagna noodles, above
sausage and mushroom tomato sauce
1 c ricotta cheese
1 1/2 c grated mozzarella cheese
1/2 c grated parmesan cheese

Preheat oven to 350. Lightly oil the bottom of your lasagna pan, then lay down a bit of sauce. Lay on top a layer of noodles, then top with more sauce. Drop teaspoonfuls of ricotta around on top of the sauce, then sprinkle with mozzarella and parmesan cheeses. Repeat, starting with noodles, until all noodles are gone, then end with a layer of cheese. Bake 20-30 minutes, until bubbling and slightly browned. 


  1. sausage lasagna sounds amazing!

  2. Anonymous2:31 PM

    I just wanted to give a thanks for consistently updating with new and unique recipes.

    I was diagnosed with gluten and casein intolerance a couple years ago (and like you, I went for years undiagnosed and my body couldn't get over "normal" issues easily), so having all these awesome recipes to try is a great big plus!

    I made those s'mores bars, just with dairy-free chips and both my husband and I are quite fond of them. I'm thinking of doing those potato and egg "baskets" you have up soon. :)

  3. Anonymous6:05 AM

    in america no chef knows how to use should only be used in small amounts not in huge layers, nor should cottage cheese be used like this