Easy Gluten Free Lasagna

If you recently discovered that you have a gluten sensitivity – don’t panic: you have options.
This Easy Gluten Free Lasagna is a hearty gluten free lasagne dish perfect for home comfort cooking or family dinners. This easy to make lasanga is a great gluten free remake of the traditional Italian dish, because as well as being completely gluten free, it is also flour free. Easy Gluten Free Lasanga is delicious served with a herb salad or some gluten free crusty bread.

This recipe makes 6 servings (see the print card on the bottom of this post)

Ingredients:

• 11/2 pounds peeled boiling potatoes
• 1 jar gluten free Italian tomato sauce (marinara or pasta sauce works best)
• 1 medium onion, sliced
• 2 egg whites, lightly beaten
• 1 cup gluten free mozzarella cheese
• 1 cup gluten free cottage cheese
• 1/4 cup gluten free fresh Parmesan cheese, grated
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 2 large cloves garlic, finely chopped
• Salt black pepper, for seasoning

Method:

1. Preheat the oven to 375F (190C), lightly oil a baking dish (8 inch square works best) and a sheet of tinfoil (large enough to cover the baking dish) and set to one side.
2. Place the potatoes in a pot of salted water, bring then simmer for 15 minutes or until the potatoes have softened. Drain while allowing the potatoes to cool, then cut into thick slices and set to one side.
3. In a pan heat the oil and add the onion and cook until soft and clear. Add the garlic, tomato sauce, basil, salt, and pepper and cook for 3 minutes, stirring often. Remove the mix from heat and allow to cool for a few minutes.
4. In bowl, mix the cottage cheese, beaten egg whites, parsley, 2 tablespoons of the parmesan cheese, a pinch of salt and pepper, and set to one side.
5. Place 1/2 cup of the tomato sauce mixture in the bottom of the baking dish, then layer half of the sliced potatoes on top. Then spread half of the remaining pasta sauce mixture into the baking dish and top with half the cottage cheese mixture, followed by 1/2 cup mozzarella cheese.
6. Repeat the layers once more, starting with the remaining potatoes and ending with the remaining mozzarella.
7. Cover the baking dish with the oiled tinfoil and bake in the middle oven shelf for 45 minutes. Sprinkle on the remaining parmesan cheese, and continue to bake uncovered for an additional 5 minutes.
8. Let stand 5-10 minutes before serving

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