Wednesday, September 14, 2011
Instead I am going to talk about Italian food. When you are allergic to tomatoes, a lot of Italian food is off limits. And this kind of sucks. You can't watch Giada De Laurentis without wanting to eat a big bowl of pasta and marinara. But every now and then you come across something that makes you forget about that red monkey on your back.
White Lasagna. That's right. WHITE lasagna. I used a delicious Elk sausage as the main protein. I know that's not to a lot of people's tastes, but when alternating meats it's important to utilize as many meats as possible. If you want you can just use an Italian Turkey sausage instead.
Gluten-free, Soy-free, Corn-free Elk Sausage White Lasagna
Makes 4 servings.
1 Box Tinkyada Brown Rice Lasagna Noodles
1 stick of Butter or 1/2 C. of butter
1/2 C. Sweet White Rice Flour
4 C. Low fat Milk, slightly warmed
1 lb. Elk sausage or Italian Turkey Sausage, browned
1 oz container of Skim Ricotta cheese
1 1/2 C. Pecorino Romano, grated
1 C. Mozzarella cheese, grated
1. Preheat oven to 400F degree's.
2. Melt butter in a sauce pan big enough to hold 4 C. of milk. When the butter is melted, add the flour and cook for a minute. Add the milk to the pan, and whisk until thickened, about 4 minutes. Salt and pepper to taste. Melt a cup of the Pecorino Romano to the sauce and whisk till smooth. Set aside.
3. Mix the ricotta, 1/2 C. of the Romano cheese, and salt to taste. Set aside.
5. Start with sauce. Then layer noodles, ricotta (in little blobs in even rows), and meat. Continue until you finish the ingredients. Sprinkle the top with the Mozzarella cheese.
6. Bake for 45 minutes or until the noodles are soft, covering the top with foil if the cheese gets to dark.
Use the recipe I have here for Venison Sausage. Simply replace the ground Venison with ground Elk.