Note on the pasta sauce:  you can use your favorite jarred sauce for this recipe.  If you wish, you can also make your own.  The recipe I use for pasta sauce is identical to the recipe I use to make the tomato base for Shrimp and Grits (here) but instead of using cajun seasoning I use either an Italian seasoning mix or an equivalent amount of dry oregano or basil.  For either of these tomato sauces, you can also easily add meat.  About 1 lb of ground beef or your favorite sausage can be browned and added to the sauce and simmered for about 25 minutes on very low heat before using for lasagna.

Ingredients

• 30 oz pasta sauce*
• 2 cups ricotta or cottage cheese
• 2 eggs
• 12 oz. grated mozzarella cheese
• 1 box Jovial brand gluten-free lasagna noodles

Preparation

1. Preheat oven to 375ºF.  Line two 8×8 pans or one 9×13 pan with foil.
2. Beat the two eggs lightly then mix with the ricotta/cottage cheese.  Set aside.
3. Cover the bottom of the pan with a small amount of the pasta sauce, no more than ½ cup, so the noodles don’t stick to the foil.  Line the pan with dry pasta, keeping the pasta as flat as possible.  Cover the pasta with about ⅓ of the egg/cheese mix. Next, add about ⅓ of the pasta sauce, being sure that the dry pasta is covered with the cheese and pasta sauce so it doesn’t burn or remain dry.  Next, add about ⅓ of the grated mozzarella.
4. Repeat the above step two more times, being sure that no dry pasta is exposed.
5. Cover the pan tightly with foil and bake for about 45 minutes.
6. Remove the pan from the oven, remove the foil and press the top of the lasagna down firmly to ensure the pasta is immersed in the liquid.
7. Put the uncovered pan back in the oven for 10-15 minutes so the top browns and the cheese is bubbly.

Serves 6. Note:  this recipe can easily be halved.

• 1/2 cup vegetable stock
• 1 large pinch saffron
• 2 tablespoons olive oil
• 1 onion, 1/3 thinly sliced, remaining finely chopped
• 1 lb. italian sausage made with turkey, bulk or casings removed
• 2 sprigs fresh rosemary
• 1 handful fresh sage leaves
• 1/2 cup dry white wine
• Kosher salt
• 1 pound tubular pasta (elbows, penne, cavatappi)
• Freshly grated Parmesan
• Extra-virgin olive oil

Preparation

1. Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron, and keep warm.
2. Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces.
3. When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry.
4. Add the saffron-infused vegetable stock. Reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook or allow all the liquid to evaporate.
5. Remove the rosemary sprigs. Set aside.
6. Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.
7. Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil.