Gluten Free Lasagna
For the lasagna noodle:
1 1/2 cups sweet rice flour
3/4 cups tapioca starch
3 teaspoons xanthan gum
3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cups water - or slightly more
2 eggs
1 tablespoons oil
Filling:
1 medium onion, diced
1lb ground beef
1 teaspoon garlic powder
2 tablespoons oil
1 10 oz can sliced mushrooms or 4 fresh mushrooms, diced
1/2 cup - 1 cup cooked chopped and drained spinach - optional
28 ox can tomato sauce
1 6 oz can tomato paste
1 teaspoon salt
1 teaspoon oregano
1 egg, beaten
1 cup creamed cottage cheese.
1/3 cup parmesan cheese
1 cup shredded mozzarella
In large skillet brown ground beef onion and garlic. Stir in tomatoes and tomato paste, spices and spinach - if using.
Simmer 15 minutes.
Combine the cottage and parmesan cheese with egg. Set aside. While meat mixture is simmering make the pasta. Mix together the dry ingredients. Stir together the eggs, water and oil and combine withe the dry mixture. If it is too dry add a little more water. Dough should be slightly sticky to start. Knead on counter until smooth. At this point it will not be sticky. Dust counter with sweet rice flour . Divide in half and roll out each ball into a thin rectangle at least 13" long. Cut into strips. You should have enough dough for 3 layers of noodles. Repeat with the other ball of dough. In. 9" x 13" casserole place a little of the meat sauce mixture. Place one layer of noodles over sauce. Cover with half the remaining meat mixture. Cover with another noodle layer. Spread the cheese mixture over this layer. Cover with another layer of noodle. Cover with remaining meat sauce. Sprinkle with shredded mozzarella cheese. Cover with greased aluminum foil and bake at 350 for 40 minutes. Uncover and bake an additional 20 - 30 minutes until done. Let cool 10 minutes before serving.