Snoflake Stitchery
This recipe is from my cookbook, Yum! Cooking
Gluten, Dairy and Soy Free. It is the most-requested thing I make, especially on holidays when my extended family wants to eat “normal” food that I can eat too with my food allergies. This recipe is gluten-, dairy- and soy-free.
Lasagna
2 tablespoons olive oil 3 cloves garlic, finely chopped 1/2 red onion, finely diced 1 pound venison sausage (or 1/2 pound of ground beef and 1/2 pound of ground pork if venison is unavailable) 1 tablespoon Italian seasoning 1 teaspoon sea salt 11/2 cups Malbec wine 1 (14-ounce) can diced tomatoes 1 (28-ounce) can tomato sauce 8 ounces mushrooms, finely diced 2 tablespoons capers 1 package gluten-free lasagna noodles Faux ricotta (see recipe below) Allergen-friendly cheese (optional)
Heat oil on stovetop over medium heat in a large skillet. Cook garlic and onion for 10 minutes or until garlic is golden brown and the onion is transparent. Take garlic and onion out of the pan and set aside.
Brown the meat with the Italian seasoning and salt. Drain the fat off the meat. Add the garlic and onion back to the skillet with the meat. Add the wine. Simmer on low heat and allow liquid to reduce for 10 minutes.
Drain the diced tomatoes. Add the tomatoes, tomato sauce, mushrooms and capers to the skillet. Simmer for 20 to 25 minutes.
Prepare noodles according to package directions.
Spoon a few tablespoons of meat sauce in a9" x 13" pan. Add a layer of noodles, then some ricotta and then some sauce. Repeat until all ingredients are used, ending with the sauce.
Preheat oven to 375 degrees. Bake for 30 minutes covered, then uncover and sprinkle with your favorite allergen-friendly cheese if desired and cook for another 5 minutes.
Faux Ricotta
2 cups unsalted cashews 1 teaspoon sea salt 1 tablespoon lemon juice 1/2 teaspoon granulated garlic 1 tablespoon Italian seasoning
Soak cashews in water for at least 1 hour. Drain the nuts, preserving 1/4 cup of the water to add in tablespoon increments to the cashews as they blend in the food processor.
Place cashews in a food processor with the salt, lemon juice, garlic and Italian seasoning. Pulse, adding tablespoons of reserved water until consistency of ricotta cheese is reached. If pulsed and blended too long, the consistency will change to that of cream cheese.