Gluten Free Lasagna

by on December 21, 2015 » Add the first comment.
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Brown diced onions, minced garlic, celery and red bell pepper – set aside
Prepare your butternut squash – slice, bake at 350º for 20 minutes – set aside
You can optionally substitute eggplant or zucchini for the butternut squash.

Brown 1 lb ground pork shoulder and 1/2 lb ground 80/20 hamburger
When browned, add in 1 sm can tomato paste, 1 C white wine and 1 can crushed tomatoes
Add cinnamon stick and bay leaves ( to be removed later )
Add onions and garlic mixture back in
Let simmer and add water as necessary and reduce for about 90 minutes
Your final result should be like spaghetti sauce – not too thick, not too thin

In a glass baking dish layer
1/4 C sauce
Thinly sliced butternut squash ( use a mandolin )
Ricotta cheese and parsley
1/4 C sauce
Frozen ( defrosted of course ) spinach
Sauteed ( or canned ) mushrooms
1/4 C sauce
Provolone cheese

Top with sauce and then provolone cheese and shredded Parmesan

Cover with foil and bake 357º for 45 minutes
Remove foil, then bake another 10 minutes
Cool for an hour. This is great when it is cut, then warmed again in the microwave.

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