Lasagna (Gluten Free)

After the first run of gluten free lasagna noodles and the making of an Alfredo Lasagna I was excited to make a regular meat and pasta sauce lasagna to try out the gluten free version.

Lasagna (Gluten-Free):
4 cups gluten free flour
2 tsp salt
1 tsp sugar
2 tbsp oil
4 eggs
1 cup water

1 package hot spicy sausage
3 lbs hamburg
1 can four cheese spaghetti sauce
1 can garlic spaghetti sauce
1 onion chopped
1 green pepper chopped
1 cup diced pickled peppers (habanero and jalapeno)
6 cloves crushed garlic
1 tsp garlic powder
1 tsp oregano
1 tsp Italian seasoning
1 tsp salt
1 tsp sugar
1/2 tsp cumin
1/2 tsp pepper
1 container cottage cheese
1 bag shredded mozzarella

The Sauce: 
Cook and cut up 1 package spicy sausage.  Add 3 lbs hamburg and brown.  Strain any grease.  Add 1 can four cheese spaghetti sauce and 1 can of garlic spaghetti sauce, 1 chopped onion, 1 chopped green pepper, 1 cup of pickled peppers diced (I pull a bunch from the pickled egg jar), 6 cloves crushed garlic.  Stir over low heat.  Season with 1 tsp garlic powder, 1 tsp oregano, 1 tsp Italian seasoning, 1 tsp salt, 1 tsp sugar, 1/2 tsp cumin, 1/2 tsp pepper.  Set on low while preparing noodles.

Lasagna Noodles (Gluten-Free):
Refer to the gluten free pasta recipe here.  Follow the same recipe except at the end roll the dough out very thin into large rectangle and cut lasagna shaped pasta.

Making the Lasagna:
In a large casserole dish prepare the bottom with a small layer of sauce.  Build layers: noodles, pour sauce, spoon cottage cheese, sprinkle mozzarella cheese.  Build layers until ingredients are used.  Bake with aluminum and hour and a half at 350 degrees.  Remove aluminum and bake 30 minutes more to brown cheese top. Remove and serve.