Mama Mia Meatball Lasagna

 

I decided to do a lasagna using veggies instead of noodles and then topping it with some savory meatballs.  The result was a yummy italian casserole and my kids didn’t even know there were veggies inside.  I also made some homemade ricotta to go inside which was fabulous!  I will share that recipe with you later.

Ingredients:

1 eggplant peeled and sliced into 1/4 inch slices

1 large zucchini sliced into 1/4 inch slices

salt and pepper

olive oil

2 c riccotta

1 c italian cheese, shredded

1lb mozzarella ball, shredded

1/4 c chopped italian parsley

1 jar of your favorite GF pasta sauce

14.5 oz can diced tomatoes

1 egg beaten

1/2 tsp granulated sugar

3 medium baking potatoes peeled and sliced into 1/8 inch slices

1/4 c chopped fresh rosemary and thyme

1/2 lb ground beef

1/2 lb ground pork

granulated garlic

1/4 grated parmesan cheese

2 sliced of GF bread (process into breadcrumbs using food processor)

Lay eggplant and zucchini slices on a kitchen towel and sprinkle with salt.  Let drain for 30 minutes.  Pat veggies dry and brush with olive oil and roast in 400F oven for 6-10 minutes until slightly golden.  Combine beef, pork, granulated garlic, salt, pepper, parmesan cheese and breadcrumbs in a large bowl.  Form into meatballs and then brown in a large stockpot with some 2 T olive oil.  Once all sides are browned remove meatballs to plate to drain on papertowel.  Combine pasta sauce, diced tomatoes, sugar and salt and pepper in saucepan.  Using hand blender puree until smooth and heat just until warm.  Combine ricotta with 1c of cheese, the mozzarella, parsley, egg, salt and pepper.  Mix to combine.  Lower oven to 400F and spread 1c of sauce in bottom of 9X12 baking dish.  Layer in eggplant and zucchini and then cover with some of ricotta mixture.  Layer with potatoes and then top with salt, pepper and half of the chopped herbs.  Repeat layers and then top with meatballs and some additional sauce.  Cover with foil and bake for 40 minutes.  Let cool for 15 minutes before serving.

When Life Doesn’t Give You Lasagna Noodles You Make Lasagna Casserole

This weekend I wanted to make gluten-free lasagna for my Mom’s birthday dinner.  We travelled to two different stores in search of gluten-free lasagna noodles, but could not find any on the shelves.  I decided to go with Plan B…..lasagna casserole.  This casserole would have all the lasagna flavors, but I would layer the sauce and cheeses with penne pasta in a baking dish.  The result was a casserole that even Garfield the cat would enjoy.

Ingredients:

Bolognese sauce (I made a fresh batch of this sauce using Giada De Laurentis recipe here – except I added a mixture of ground sirloin and italian sausage and added a 1/4 c red wine to deglaze the pan)

16 oz ricotta cheese

2 c shredded italian cheese blend

16 oz package of baby bella mushrooms sauteed in olive oil

16 oz package of fresh spinach sauteed in olive oil

16 oz package gluten-free penne pasta

Preheat oven to 375F. Spray 9X13 baking dish with non-stick cooking spray.  Ladle 1/2 c of bolognese sauce in bottom of dish.  Spread half the penne over the sauce.  Ladle half the remaining bolognese sauce over pasta, then add half the ricotta, half the mushrooms, half the spinach and half the shredded cheese.  Repeat the layers once more making sure top layer is shredded cheese.  Bake in oven for 30 minutes and then let cool for 5 minutes before serving.  Enjoy!

 

Smoked Sausage and Portobello Mushroom Penne Pasta

I was trying to think of some other way to use some smoked sausage rather than our usual red beans and rice or sweet and sour sausage recipe so I came up with this italian pasta dish.  It was really tasty and had that satisfying feeling of comfort food.  The smoky sausage and crispy prosciutto added a really nice flavor to the veggies and pasta.

Ingredients:

7 oz smoked sausage sliced

3 oz proscuitto

6 oz baby bella mushrooms chopped

14 oz SamMills Pasta d’oro Penne Rigate (or other gluten-free penne)

1/4 c chopped italian parsley

1/4 c grated parmesan cheese

2 cloves garlic chopped

2 T olive oil

10 oz fresh spinach

1C shredded mozzarella cheese

salt and freshly ground pepper

1 tsp tuscan or italian seasoning

10 oz package of grape tomatoes (slice each in half)

2T of fresh basil chopped

Toss tomatoes with 1T of olive oil and season with salt and pepper.  Roast in a 400F oven on a baking sheet for 10-12 minutes until softened and then set aside.  Boil pasta according to directions on package.  Spray a casserole dish with non-stick cooking spray.  In a large dutch oven or pot on the stove heat 1T of olive oil over medium-high heat.  Add prosciutto and cook until crispy.  Drain with slotted spoon and set on paper towels.  Cook sausage slices in same oil until browned on both sides and then drain on paper towels.  Next add your mushrooms and garlic pot and season with salt and pepper.  Cook for 2-3 minutes and then add spinach.  Cook for another 1-2 minutes until spinach is wilted.  Drain pasta and add to the pot with veggies.  Add sausage, tomatoes, parsley, basil and parmesan cheese.  Cook for 1-2 minutes.  Pour pasta into casserole dish and cover with mozzarella cheese.  Cook in oven for 3-5 minutes until cheese is melted.

Gluten-Free Pasta at Romano’s Macaroni Grill

I was invited to go to dinner recently with some old work colleagues and Romano‘s was chosen as the restaurant.  We chose the Ashford Dunwoody location.  My first thought was….I guess I’ll be ordering a salad…again.  I reviewed their allergen menu online and thought my eyes were deceiving me when I see gluten-free penne listed.  YAHOO! 

ALLERGEN MENU

Once we got to the restaurant I decided to order the Penne Rustica and stated that I needed to have the gluten-free pasta to our waiter.  His reply to me was “That is going to take a lot longer to cook.”  What kind of a response is that?  I told me that I was fine with that.  I had my heart set on pasta so my mind was made up.  They brought the lovely little loaf of bread to the table with the olive oil to dip it in.  I knew that I couldn’t dive into that, but I was content in knowing that I was going to eat penne pasta in a cream sauce with roasted chicken and shrimp…..yum!

Once they brought my entree I requested some fresh parmesan cheese grated on top and then I dove in.  I didn’t take a photo of  the dish for fear that my old co-workers would think I was a dork when I told them “I need this pic for my blog.”  Overall the dish was decent.  I got one piece of  chicken that had some grisly stuff on it and only got 2 shrimp in the entire dish, but I was still happy that I was eating PASTA and not eating rabbit food.

No Noodle Lasagna

So the kids were watching a Garfield movie this weekend and suddenly I got a craving for lasagna.  That fat orange cat has a way of making you yearn for that cheesy, saucy italian casserole.  I decided I would use grilled eggplant instead of lasagna noodles.  I haven’t found a gluten-free lasagna noodle that has knocked my socks off so this was my plan B.  This plan also hides the veggies in the dish so that my son doesn’t realize he is eating them which is a plus in my book!

Ingredients:

2 medium eggplant peeled and sliced into 1/2 inch slices

16oz large curd cottage cheese

1/4 c chopped flat leaf parsley

1 large egg

1 jar of gluten-free pasta sauce

olive oil

sea salt

fresh ground black pepper

dried oregano

2 c shredded italian cheese

Brush your eggplant slices with olive oil and then season with salt and pepper.  Grill your eggplant slices until slightly softened and you have sufficiently charred both sides.  In a food processor combine your cottage cheese, parsley, oregano, egg and salt & pepper to taste and puree  until you get the texture of ricotta cheese.  Ladle 1/4 c pasta sauce on bottom of 9X13 pan sprayed with non-stick cooking spray.  Layer your eggplant, sauce, cottage cheese and then shredded cheese mixture making sure top layer is shredded cheese.  Cook in a 350F oven for about 30-40 minutes or until your cheese is melted and bubbly.  If your cheese doesn’t sufficiently brown on top turn your broiler on for a couple of minutes, but keep an eye on your lasagna so the top doesn’t burn.

 

And when you are done you are left with a vegetarian lasagna that even Garfield would love!  My son didn’t even know there was veggies in it until I told him 🙂

 What’s your trick to get your kids to eat more veggies?