Monday, October 6, 2014

Lasagna (Wheat and Grain Free)


10 Wheat and Grain Free Crepes, cut into 2-inch strips like lasagna noodles
2 cups Marinara Sauce (recipe is below)
½ pound Italian Beef Sausage, casings removed
2 cups baby spinach, sautéed in ½ tablespoon olive oil until wilted
1 cup grated Mozarella cheese
2 cups Whole Milk Ricotta Cheese 
(substitute with Dry Curd Cottage Cheese)
3 tablespoons plain yogurt or almond milk*
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon fresh parsley, chopped (optional)
1 tablespoon fresh basil, chopped
2 tablespoons grated Parmesan cheese


Preheat your oven to 375 degrees.
-Crumble the sausage into a skillet and brown over medium-high heat for 5-6 minutes until is cooked through. Pour in all but ⅛ cup of the marina sauce and simmer on low until you’re ready to assemble your lasagna.
-Mix the Ricotta cheese, yogurt, salt, pepper, parsley, and basil in a bowl.
-Lightly grease the sides of an 8×11 baking dish. Pour the reserved ⅛ cup of marina sauce into the bottom of the dish.
-Start by layering the strips of crepes on the bottom, overlapping them ever so slightly so the fillings don’t seep through the cracks. If they don’t quite reach the edges of the dish, you can fill in the open spots with the scraps leftover from cutting them into strips.
-Next, spoon in ⅓ of the “ricotta” cheese mixture and gently spread to cover the surface. Then put half of the spinach on top, then top that with a sprinkle of provolone, and lastly with ⅓ of the meat sauce.
-Repeat until you’ve run out of ingredients going in this order: Noodles, ricotta, spinach, provolone, meat sauce. Finish with the remaining provolone and 2 tablespoons of parmesan cheese.
-Bake uncovered for 20-30 minutes, until the cheese is melted and slightly browned on top and the corners are bubbling.
-Let sit for 10-15 minutes before serving.
*Reheat in oven 350-375 degrees until cheese is bubbling

Marinara Sauce

1-2 Tablespoons Oil 
1 small onion chopped
1 29 oz can of Tomato Sauce
1 28 oz can of Special cut San Marzano Style 
2 garlic cloves
1/2 -1 Tablespoon Celtic Salt
1/2 Tablespoon black pepper
6 fresh basil leaves (julienned) 


-Heat the oil in a medium sauce pan over medium high heat.

-Add the onions and saute until they are translucent.
-Add the remaining 6 ingredients and bring to boil.
-Reduce heat to low, and simmer for 40 minutes.
-Adjust seasoning if necessary.

Crepes (Wheat and Grain-Free)

There are so many great dishes that will benefit from these delicious grain-free crepes. I made them as a substitute for noodles in a lasagna dish ( I will post this recipe as well), but then I discovered how yummy they are used in sweet and savory dishes as well as a substitute for pancakes and tortillas.


6 eggs
3 Tablespoons coconut flour (sifted)
I cup unsweetened almond milk, or other non dairy milk
2 teaspoons coconut oil or butter melted (plus 2 tablespoons for the pan)
1/4 teaspoon salt


-Whisk together the crepe ingredients in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again. 
- Heat a crepe pan or enameled skilled over the medium-high heat. 
- Brush sides and bottom of pan with melted oil or butter
- Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan. Alternatively, very quickly use a spatula to spread the batter. Fill any holes with a drop of batter, making sure the pan is fully covered. 
- Cook for 1 minute, until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out onto a plate. 
- Continue with the remaining batter, stacking the crepes on the plate as you work. Add a little more oil to the pan after about every 3 to 4 crepes if they begin to stick.

* this recipe was provided by Danielle Walker from Against all Grain. I loved the recipe so much, I left it as is.