Lasagne with Cheesy Sauce

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Lasagne

 

Cheesy Sauce:

 

1/2 c yeast flakes

1/4 c gluten free flour (millet, fava/garbanzo, soy, etc.)

14 c cornstarch

1 t salt

1/2 t garlic powder

2 c cold water

1/2 t mustard (may omit and use vegetable bouillon with good results)

2 lemons, juiced

 

Mix all ingredients thoroughly, consider using a blender or food

processor. Heat until thick, stirring constantly. Set aside. You

could also add some of that carrot pulp for color.

 

Sauce:

 

canned tomatoes

canned tomato sauce

canned tomato paste

garlic

oregano

basil

onion

spinach

 

Mix according to your preferences. Consistency should be medium, a

sauce, not a paste. Heat through.

 

Use lasagna noodles (gf) prepared according to the package or your

preference ---

 

OR

 

--make crepes and use instead. Recipe follows:

 

Crepe Noodles:

 

2 c cornstarch (or other gluten free flour)

2.5-3 c water

1 t salt

 

Mix flour, salt and 2 1/2 c water together until smooth and very

thin, adding water to achieve the consistency of cooking oil. Using a

non-stick crepe pan, whisper PAM over it three times or give one

veryshort burst of non-stick spray, then wipe with a paper towel. If

yournon-stick pan is in great shape, you don't need anything else.

Heatthe pan until a drop of water sizzles and vanishes. Pour in about

1/2 c of the batter and swirl like a crepe. Cook until it releases

from the pan with curled edges, then flip and cook on the other side

till slightly brown. Repeat until all the batter is gone. This goes

pretty quickly.

 

Layer:

 

lasagna sauce

noodle

tomato sauce

fresh raw spinach laid out leaf to leaf

cheesy sauce

 

Repeat till you run out of something. Try to end up with the cheezy

sauce.

 

Bake uncovered at 350 till cheesy sauce is brown and the sauce is

bubbly.

 

Let cool. Serve and enjoy.