GFCF Apple Streusel Bread

Gluten and Casein Free Apple Streusel Bread

Chop up 2 apples, set aside

Combine in a small bowl:
1/3 cup brown sugar
1 teaspoon cinnamon. 

Mix with chopped apples and set aside.

Beat in a medium bowl:
2/3 cup sugar (use more if you want a sweeter bread)
½ cup coconut oil (or use butter or margarine)

Beat in 2 eggs, one at a time.

Stir in 1 ½ teaspoon vanilla

Stir in:
1 ½ cups gluten free flour mix
½ teaspoon xanthan gum (omit if using a flour mix that contains it)
2 teaspoons baking powder

Dough will be stiff

Beat in ½ cup vanilla almond milk (or any milk or milk substitute) until smooth.

Pour half of the batter in a well-greased 9 x 5 loaf pan.

Add half of the apple mixture.

Top with the rest of the batter and then the rest of the apple mixture on top.  Pat top apples down into batter.

Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.

GFCF Apple Pie Bars

These are so good.  They are a little labor intensive but they are so worth it.  They are kind of like an apple pie in a pan - so much easier to take to a pot luck than a pie and you can cut yourself a smaller piece if you like. 

Gluten and Casein Free Apple Pie Bars

In a small bowl:
Beat 1 egg yolk (save the white – it will be used later)
Add ½ cup vanilla almond milk and mix well.

In a medium bowl:
Combine:
2 ¾ cup gluten free flour mix
½ teaspoon xanthan gum (omit if using a flour mix that already contains it)
1 teaspoon sea salt
Cut in 1 cup of your preferred butter substitute – I used earth balance spread.

When mixture looks like coarse crumbs, stir in egg/milk mixture and mix until it forms a ball.  
Divide dough in half.  

For filling:
Chop up 6 cups of apples. 
In a small bowl:
Combine 1 cup sugar (you know I prefer raw organic but any sugar will work) with  6 teaspoons minute tapioca, 1 ½ teaspoons cinnamon and ½ teaspoon nutmeg. 
Pour over apples and mix.

easpoon nutmeg. 
Pour over apples and mix.up so the filling sticks up sugar (you know I prefer raw organic but any sugar will
Roll one half out between two layers of plastic wrap (wet the counter before putting down the first piece of plastic wrap so it sticks to the counter and doesn’t move while you are rolling.  Roll out to fit in the bottom of a 9 by 13 inch baking pan. 

Pull top layer of plastic wrap off dough and invert into pan.  Cut and trim so dough perfectly covers the bottom and doesn’t go up the sides.

Pour apple filling over bottom layer of dough.

Roll out the rest of the dough between two pieces of plastic wrap to fit on the top of the apples – it will be slightly larger than the first sheet was.  Pull top layer of plastic wrap off and invert over the top.  Trim to fit perfectly on top.

In another small bowl, combine 2 tablespoons sugar with ½ teaspoon cinnamon. 

Beat reserved egg white with a fork until foamy.  Brush over the top crust (you probably won’t use all of the egg white – just make sure you have covered the entire top crust).th a fork until foamy.  Brush over the top crust (you probably wo'im to fit perf  Sprinkle sugar/cinnamon mixture over top crust.

Bake at 350 degrees for about one hour (check after 45 minutes) or until nicely browned and you see juices bubbling. 

Note – this dough can be hard to handle – rolling it between plastic wrap makes the dough easier to handle and easier to move to the baking dish.   Using dairy substitutes may give you differenn egg/milk mixture and mix until it forms a ball.  If

GFCF Apple Muffins

I have an apple tree in my back yard that is loaded with apples so I have been experimenting with apple recipes lately. I made these muffins today and I assure you they are the best tasting gluten free apple muffins you will ever make.

You can substitute brown sugar in the topping for the regular sugar and molasses.

Yum, yum, yum. Enjoy!

Kathi’s Out of this World GFCF Apple Muffins

1 ½ cups gluten free flour mix (I used Bob’s Red Mill)
¼ teaspoon xanthan gum
½ cup organic raw sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
½ cup vanilla almond milk
¼ cup coconut oil
1 ½ cups finely chopped apples (about 1 large or 2 small)

Topping:
¼ cup organic raw sugar
1 teaspoon molasses
1 tablespoon gluten free flour
2 tablespoons gfcf margaine (I used Earth Balance sticks)
½ cup gluten free oats (or substitute quinoa or finely chopped nuts)

In a medium bowl, combine the dry ingredients and mix thoroughly.

In a small bowl, beat eggs and then add the almond milk and coconut oil and mix well.

Pour the wet ingredients into the dry ones and stir until just combined (do not over mix).

Gently fold in apples.

Divide mixture up between 12 muffin tins that have been either greased or lined with paper.

Combine topping ingredients until crumbly and sprinkle over muffins.

Bake at 400 degrees for 18 to 22 minutes or until a toothpick inserted near the center comes out clean.

It's a good day for Beef Stew in the Slow Cooker!

GFCF Beef Stew

1 1/2 lbs beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
8 medium carrots, peeled and cut into bite size slices
6 medium potatoes, peeled and cut into bite size pieces
1 medium onion, diced
5 tablespoons Minute Tapioca
4 tablespoons wheat free soy sauce
1 teaspoon sea salt
1/2 teaspoon pepper
2 bay leaves
5 cups of water - for more flavor use beef broth, I usually do.

In a large frying pan, brown the meat in hot oil - make sure to stir and sear all sides of the beef. You could skip this step, but it seals in the juices and gives it a better flavor.

Place the veggies in the slow cooker. Add the meat. Sprinkle with the tapioca, soy sauce, salt and pepper. Add bay leaves. Pour water over it all.

Stir, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Remove bay leaves before serving.

I add in extra root vegetables - whatever I have on hand - it is the only way I can get Andy to eat parsnips! Today I added in 2 parsnips and a few sunchokes.

Bourbon Chicken ala Kathi

This dish is a new favorite in our household. I make it at least once a week.

All of the ladies on a bulletin board that I belong to were raving for weeks about Bourbon Chicken so I had to try it also and I'm so glad I did. The original recipe was gfcf except for the soy sauce - which is easy to substitute wheat free soy sauce for - but like every recipe, I tinkered with it and made it my own.

GFCF Bourbon Chicken

20 ounce package of boneless skinless chicken breasts or thighs cut in bite size pieces
1 Tablespoon Olive Oil
1 Clove Garlic, crushed or finely minced
1 Teaspoon fresh ginger root, grated or finely minced
1/4 cup juice (original recipe called for apple juice, but I just use whatever juice I have in the fridge at the time - I have used apple, grape, orange and raspberry - all worked fine)
1/3 cup Raw Sugar or Rapadura (original recipe called for brown sugar and you could certainly use that if you don't have raw sugar)
2 Tablespoons Ketchup
1 Tablespoon Vinegar
1/2 cup Water
1/3 cup Wheat Free Soy Sauce
2 Tablespoons Corn Starch
If you want some heat in this, add 1/2 to 1 teaspoon crushed red peppers to sauce.

Heat oil in large skillet.
Add chicken and cook until lightly browned.
Mix remaining ingredients in a jar or measuring cup - shake or stir to combine.
Pour sauce over chicken. When sauce thickens and boils, reduce heat and simmer for 15 to 20 minutes.

For extra crunch add 1/2 cup of peanuts or other nuts to sauce right before serving.

Serve over brown rice with a side of steamed broccoli.

Serves 4

A successful GFCF Birthday Party

Andy turned 10 yesterday. How is that possible? It seems like just yesterday we got a call in the middle of the night that he had been born and we rushed to the hospital to hold our newborn.

We had a very successful birthday party - here are some pics!

The party was held at a climbing wall. Here is a group shot of the birthday boy with all of his guests.

Before the party, the day was started out with the birthday boy's favorite breakfast - raspberry pancakes (GFCF of course). I'll post the recipe below.

GFCF Yellow cupcakes - I used the new Betty Crocker gluten free cake mix to make these. Andy does not like chocolate so I made these for him.

And I also made chocolate cupcakes - again they are the new Betty Crocker gluten free mix - the devils food flavor. All of the children ate the cupcakes and no one said anything about them tasting funny so I don't think they could tell they were GFCF.

We only did snacks since the party was from 2 to 4. Andy picked the snack menu. The most popular item was the fruit kebobs.

Andy helped make the snacks. Here he is making Ants on a Log (probably the second popular snack).

We also served deviled eggs and a home made trail mix.

GFCF Raspberry Pancakes

2 eggs
2 cups original flavor Almond Milk (or use any milk sub)
¼ cup coconut oil, melted (or use any shortening or salad oil)
2 cups GF flour blend (I used Bobs Red Mill GF Blend)
2 tablespoons raw sugar (or use brown or regular sugar)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup fresh or frozen raspberries.

Beat eggs

Add remaining ingredients and mix

Pour batter onto hot greased griddle or frying pan.

Turn pancakes when they are puffed up and full of bubbles.

Makes 20 4-inch pancakes

Individual Breakfast Quiches

Here is a yummy breakfast that has become a big hit in my household -

Individual Breakfast Quiches

Makes 1 dozen

Ingredients:
7 eggs
1 cup Almond Milk (or any milk or milk substitute)

Your choice of fillings – I used:
9 ounces Al Fresco Chicken Sausage – Maple and Apple flavor (12 oz package – use 3 of the 4 links to get the right amount) – removed from casing and crumbled into small pieces – I used a knife to cut them up really small.
1 small can mushroom pieces (or use fresh and sauté first)
¼ cup sliced red onion (or use leeks or scallions or whatever you have on hand)
¼ teaspoon pepper

You could also add cheese if you aren’t dairy free (or use a cheese substitute if you have one you like – I think these are great just the way they are) – or bell peppers or really any fillings you would put in an omelet.

Directions:

Preheat oven to 325 degrees – making sure the rack is positioned in the center of the oven.

Generously coat a regular muffin pan with cooking spray.

Whisk the eggs and milk in a medium bowl.

Cook the sausage over medium heat until nice and brown. Add mushrooms, onions and pepper and cook another minute or two.

Divide the egg whites equally between the muffin cups (about ¼ cup each).

Spoon a heaping spoonful of filling into each muffin cup.

Bake until they are solid in the middle and the tops are starting to brown – time varies with the type of muffin cup you are using – mine take about 45 minutes to cook – I would start checking after 30 minutes to be safe.

Cool for 5 minutes and then turn quiches out.

These can be made ahead and reheated for a quick weekday breakfast.

Creamy Potato Leek Soup

I made the most wonderful soup for dinner tonight. I'm so sorry I didn't take a picture of it - you will just have to believe me that it looked as wonderful as it tasted.

Here is the recipe:

Creamy Potato Leek Soup

3 large leeks, cut lengthwise, cleaned and chopped into small pieces
2 tablespoons margarine
2 cups water
2 cups chicken or vegetable broth
2 pounds potatoes, peeled and chopped into small pieces
Salt and Pepper to taste
Dash of Marjoram
Dash of Tabasco Sauce

1. Melt margarine in medium sauce pan. Add leeks, cover pan and cook on low heat for 10 minutes.

2. Add water, broth and potatoes. Bring to a boil, then reduce heat to low and simmer for about 20 minutes or until potatoes are tender. I also added the salt and pepper at this time - about 1 teaspoon of salt and 1/4 teaspoon of pepper was right for me.

3. Use a hand blender to puree (or transfer to a blender).

4. Add the marjoram and tabasco sauce.

Serves 6

GFCF Pasta with Spinach and Sausage

I made this for dinner tonight and it was really yummy. Next time I make it I am going to add more peppers - otherwise it was perfect.

GFCF Pasta with Spinach and Sausage

6 ounces gf pasta (I used shell shaped, but any shape would work)
1 package Al Fresco Sweet Italian Sausages
1 large onion, cut in half and then into slices
1 bell pepper cut into long slices (I am going to use two or three next time)
2 cloves garlic, minced
1 tablespoon olive oil
2/3 cup chicken broth
8 ounces fresh spinach
1/4 cup fresh basil, chopped
1/4 cup vegan parmesan

1. Prepare pasta according to package directions, set aside.
2. Slice sausages in half lengthwise and then again so they are quartered, then slice into 1/4 inch chunks - set aside.
3. In a large skillet, cook onion, peppers, and garlic in olive oil until tender.
4. Add broth and sausages, heat to boiling.
5. Add spinach and basil - cook for a minute or two until spinach is wilted, stirring frequently.
6. Add pasta and parmesan. Toss to coat.

4 servings of yum!

Happy Birthday to Me!

Today is my birthday. I'm 51. Funny, I don't feel 51. Anyway, I thought I would share my birthday cake pics and recipe with you. I have posted this recipe before but I keep tweaking it and making it a little healthier every time I make it. You would never know there is zucchini in it - it is my go to recipe for chocolate cake.

I actually wasn't going to do a cake, but Andy insisted. At his age, he just can't fathom someone having a birthday and not having cake!

Chocolate Zucchini Cake

2 1/2 cups gf flour (I used Bob’s Red Mill GF Mix)

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup coconut oil

2 cups organic raw sugar

3 eggs

2 teaspoons vanilla

2 cups shredded zucchini

1/2 cup milk substitute (I used Vanilla Almond Milk)

Glaze (directions follow)

Preheat the oven to 350°F.

1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the coconut oil and the sugar until they are smoothly blended. Add the eggs to the oil and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini.

3 Alternately stir the dry ingredients and the milk substitute into the zucchini mixture.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or Bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk substitute, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

GFCF Blueberry Muffins

These are super tasty and won't last long. I made them from a commercial biscuit mix (arrowhead mills) which I generally don't use but I was using up some items given to me by someone else - and since many of you may prefer mixes I thought I would go ahead and post the recipe.

I think I am going to make another batch tomorrow and use fresh raspberries instead of blueberries.

GFCF Blueberry Muffins

2 cups Gluten Free Biscuit and Baking Mix
½ cup raw sugar
1 egg
1 cup vanilla flavored almond milk
½ tsp vanilla (use 1 tsp if you use plain almond milk)
¼ cup coconut oil
1 cup fresh blueberries

In medium mixing bowl combine baking mix and sugar.
In another bowl, beat egg slightly. Add all of the rest of the ingredients except the blueberries and mix well.
Mix wet ingredients in with dry ingredients just until mixed – do not over mix!
Fold in blueberries.
Fill muffin tins lined with paper liners.
Bake for 20 minutes at 375 degrees.

Chicken and Bean Soup

I made this for dinner tonight. It was so tasty - even Andy had seconds! Very healthy too.


Chicken and Bean Soup

½ cup dry garbanzo beans
½ cup dry black beans
1 lb. chicken breasts or thighs cut into bite size pieces
1 ½ cups fennel bulb, trimmed and cut into ¼ inch slices
2 ½ cups sliced carrots
1 cup diced onion
1 clove garlic, chopped
¼ teaspoon salt
¼ teaspoon pepper
4 cups chicken broth
1 tablespoon fresh marjoram
1 tablespoon fresh thyme
1 cup fresh spinach, chopped or shredded

1. Rinse the beans; place in a saucepan and add enough water to cover the beans by about two inches. Bring to boiling, reduce heat and simmer uncovered for 10 minutes. Remove from heat, cover and let stand for one hour. Drain and rinse beans.
2. Put all ingredients except fresh herbs and spinach in slow cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3. Add fresh herbs and spinach. Let stand 10 minutes before serving.
4 servings

GFCF Fresh Raspberry Pie

Kathi’s Fresh Raspberry Pie

4 cups fresh raspberries

1 cup raw sugar

2 tablespoons cornstarch

2 tablespoons minute tapioca

4 tablespoons water

2 - 9” pie crusts of your choice (I use the perfect pie crust mix from the gluten free pantry)

1. Preheat oven to 425 degrees
2. Line pie plate with one pie crust
3. Mix all ingredients together and spoon into bottom pie crust
4. Place other pie crust on top, flute and seal edges.
5. Make slits in the top so that steam can escape.
6. Bake for 10 minutes at 425, then reduce heat to 350 degrees and cook for 45 minutes

8 servings

GFCF Lemon Bars

Since I had lots of lemon curd left over from the lemon bites I made recently, I made these bars over the weekend.

They did not last long! They were so yummy.

You could probably add flaked coconut to the topping if you wanted - I don't personally like coconut so I don't add it to any of my recipes, but I could see it going well in this one - if you liked that sort of thing!

GFCF Lemon Bars

1 cup gfcf margarine (I used earth balance buttery spread)

2 cups gf flour blend (I used authentic foods blend which has xanthan gum in it – so if you use a blend without xanthan gum, you may need to add it)

1 cup raw sugar

2 cups lemon curd (recipe follows)

½ cup chopped nuts (I used almonds)

Preheat oven to 375 degrees F
In a large mixing bowl cream margarine.
Add flour and sugar. Mix until coarse crumbs form.
Pat 2/3 of mixture in the bottom of an ungreased 9 by 13 inch baking pan.
Bake at 375 degrees for 10 minutes.
Cool slightly
Spread lemon curd over baked layer.
Add chopped nuts to remaining crumb mixture and sprinkle over the top of the lemon curd.
Lower oven temperature to 350 degrees.
Bake for 25 minutes or until lightly browned.
Cool thoroughly, cut into squares and enjoy!

Lemon Curd

I like this method of making lemon curd because you don’t have to strain it and it always turns out nice and smooth.

6 tablespoons butter substitute (I use ghee)

1 cup sugar (I use organic raw sugar so mine isn’t as refined looking)

2 large eggs plus 2 egg yolks

2/3 cup fresh lemon juice

Beat butter and sugar until fluffy
Gradually add eggs and egg yolks (1 at a time)
Beat in lemon juice – mixture will appear curdled.
Transfer mixture to saucepan and cook over medium heat until it thickens and reaches a temperature of 170 degrees – do not let it boil.
Transfer to a mixing bowl and press plastic wrap on top so it doesn’t form a skin – cool in fridge.

Store for up to 2 weeks in fridge or 2 months in freezer

GFCF Pizza

Since the lasagna I made a couple of weeks ago was such a success, I decided to tackle pizza. I made two of these babies for dinner last night and between the 3 of us, there were no leftovers - so I would say it was a success. It is so good to be adding old favorites back into our diet - and for Andy to be able to enjoy things he never has.

GFCF Pizza Recipe

Crust -
3 packets gluten free yeast (I used Red Star)
1 1/3 cup brown rice flour
1 cup tapioca flour
4 tsp. xanthan gum
1 tsp. salt
1 packet unflavored gelatin (I used Knox)
1 tsp. oregano
1 tsp. basil
1 1/3 cup warm water
1 tsp. raw sugar
2 tsp. olive oil
2 tsp. apple cider vinegar
Cooking spray

Preheat oven to 425 degrees.
Mix yeast, flours, xanthan gum, salt, gelatin, oregano and basil
In separate bowl mix warm water, sugar, oil and vinegar
Add liquids to dry ingredients and beat with a mixer on high for three minutesSpray two 12" pizza pan with cooking spraySpoon half of dough onto each pan
Grease your fingers with shortening or cooking spray and use them to spread dough out on pans.
Bake for 10 minutes in preheated oven.
Then either add toppings or freeze crust for future use.
Bake the topped crust for 20 to 25 more minutes.

Toppings:
15 oz can Muir Glen Tomato Sauce (1/2 of can for each pizza)Jennie-O Turkey Italian Sausage, cooked – half for each pizza¼ cup chopped onions for each pizza¼ cup chopped red bell peppers for each pizza
1 small can pineapple – ½ for each pizza1 small can mushrooms – half for each pizzaFollow your heart mozzarella cheese, shredded – half for each pizza

GFCF Lemon Bites

I have been craving a shortbread type cookie so I got in the kitchen and tinkered today and came up with this delectable bite size cookie!



GFCF Lemon Bites

¾ cup gfcf margarine (I used Earth Balance Buttery Sticks)
½ cup powdered sugar
¼ cup sugar (I used raw organic sugar)
1 large egg1 tablespoon lemon juice
1 teaspoon vanilla1 teaspoon baking powder
2 cups gfcf flour blend (I used Authentic Foods multi blend flour which has xanthan gum in it – if you use another flour blend, you may need to add xanthan gum)
Lemon curd – maybe ½ cup – recipe follows

Beat margarine and sugars until fluffy.
Beat in egg, lemon juice and vanilla.
Beat in flour and baking powder
Chill 1 hour
Roll dough into 1 inch balls and place on greased baking sheet – using your finger, make an indent in the middle.
Fill indent with lemon curd
Bake at 350 degrees for 15 minutes
If desired, drizzle icing over cookies

Makes 4 to 5 dozen

Lemon Curd

I like this method of making lemon curd because you don’t have to strain it and it always turns out nice and smooth.

6 tablespoons butter substitute (I use ghee)1 cup sugar (I use organic raw sugar so mine isn’t as refined looking)2 large eggs plus 2 egg yolks2/3 cup fresh lemon juice

Beat butter and sugar until fluffy
Gradually add eggs and egg yolks (1 at a time)
Beat in lemon juice – mixture will appear curdled.
Transfer mixture to saucepan and cook over medium heat until it thickens and reaches a temperature of 170 degrees – do not let it boil.
Transfer to a mixing bowl and press plastic wrap on top so it doesn’t form a skin – cool in fridge.

Store for up to 2 weeks in fridge or 2 months in freezer

I really outdid myself tonight!

In the 5 years we have been gluten free I have never attempted to make a GFCF lasagna before. And if I do say so myself, I made a pretty mean lasagna in the past. I think it was the idea of the cheese that intimidated me the most. After all it is hard to find a GFCF cheese that is decent.

So, what led me to try making it today? A friend recently decided that gluten free was not something for her and she gave me a ton of gluten free items that she wasn't going to use and a package of lasagna noodles were included. Well, I'm not one to let anything go to waste and my dear husband was salivating at the idea of lasagna. Andy, has never had lasagna but he sure wanted to try it - after all he knew that Garfield loves it!

And I must say - it turned out wonderful! Really really yummy. It got 3 thumbs up from the three of us! My biggest challenge was figuring out what to replace the ricotta cheese with - I searched the internet (google is my friend) and found several recipes, but none that really seemed to fit what I wanted - most had too much salt or used ingredients I don't have on hand so using them as a guide, I made up my own and I think it turned out wonderful.

Here are the pics of the finished product:

And here is the recipe:

GFCF Lasagna

Step One – make GFCF Ricotta

1 box extra firm tofu (14 oz)
¼ cup olive oil
1 Tablespoon minced garlic
2 Tablespoons nutritional yeast
1 teaspoon salt
½ teaspoon pepper
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
¼ cup lemon juice
Mash with potato masher to mix – you want it to have the same texture as ricotta so you don’t want to over mix.

Step Two – Prepare meat sauce

1 lb mild Italian sausage (I used turkey)
1 lb ground meat (I used ground bison – manager’s special at $1.99 – normally I probably would have used turkey)
1 yellow onion, chopped (about ¾ cup)
1 large garlic clove, minced
2 - 15 oz cans diced tomatoes (I used Muir Glen, one with tomato and basil and one with tomato and onion)
2 – 8 oz cans tomato sauce
2 Tablespoons dried parsley
2 Tablespoons sugar (I used rapadura)
1 teaspoon sea salt
1 teaspoon basil
½ teaspoon oregano
Cook sausage and ground meat with onion and garlic until meat is done and onion is translucent. Drain off all fat.
Add remaining ingredients and simmer for about an hour or until the consistency of runny spaghetti sauce – I wanted it runny since I was using no boil lasagna noodles and wanted the extra liquid for the noodles to absorb.

Step Three – Shred fake mozzarella cheese
I used Follow your Heart brand since it actually melts.

Step Four – assemble the lasagna

I used DeBoles’ Rice Lasagna Noodles

Put a thin layer of meat sauce in the bottom of your dish.
Put a layer of noodles – I used 3 across and then one broken into thirds along the bottom.
Layer 1/3 of the remaining meat sauce
Layer 1/3 of the mozzarella
Layer 1/3 of the ricotta
A second layer of noodles
1/3 of meat sauce
1/3 of the mozzarella
1/3 of the ricotta

Third layer of noodles
1/3 of meat sauce (reserving just a bit for the top)
1/3 of the mozzarella
1/3 of the ricotta
top with reserved sauce – make sure lasagna noodles are totally covered.

Cover pan with foil and bake for one hour at 350 degrees.
Let set for 15 minutes before cutting and serving.

And because I like playing with my software, here are the nutrition facts: