Nightshade Free … Gluten free …  cow dairy free

A perennial family favorite!  Lasagna was the first thing I began to perfect as a college student.  It’s less a recipe and more a collection of ingredients.  When I discovered my gluten, night shade and cow dairy allergies… this favorite came off the menu.  Over the past few years I have manage to re-imagine components so that we can enjoy it again.  It utilizes the most amazing mock marinara made of carrot, onion and beet.  It is so good, you won’t know the difference.

INGREDIENTS:

• Night shade free marinara
• No cook, Gluten Free pasta sheets
• 1/2 chopped yellow onion
• 6 cloves of garlic
• 1/2 pound of Italian sausage (no casing)
• 1/2 ground beef
• 1 cup of chopped broccoli (frozen is fine)
• 24 ounces of fresh mushrooms, sliced (3 jars if you prefer)
• 4 ounces of Soft goat cheese
• 8 ounces of Manchego cheese
• 1/4 cup red wine
• 1 tsp of olive oi
• Fresh herbs

INSTRUCTIONS:

Sauté onion in olive oil.  When translucent, garlic for 2 minutes more.  Then add ground beef, salt and pepper. Cook beef until done.  Drain and set aside.

Cook pork in the same pan.  Drain and set aside.

Sauté mushrooms in the red wine.

Sauté the broccoli until tender

Assemble in 3 layers { I like Beef and grated cheese / veggie and soft goat / pork

Bake at 375 degrees until noodles are soft (about 20 minutes)