Alfredo Lasagna

We made an amazing lasagna the other day inspired by one made by our neighbors a week or so before.  You follow?  In hindsight I would have used much more shredded cheese which I added into the recipe in this post.  First we start with homemade alfredo sauce and homemade gluten free lasagna noodles then we put those together with the other ingredients and bake it up.

Alfredo Lasagna:
4 cups + 2 tbsp gluten free flour
2 tsp salt
1 tsp sugar
2 tbsp oil
4 eggs
1 cup water
2 cups milk
6 cloves garlic
1 small onion quartered
2 tbsp softened butter
1 16oz container sour cream
4 tbsp oregano
1 8oz pkg softened cream cheese
1 red pepper diced into small pieces
2 packs of frozen spinach cooked
1 large bag shredded mozzarella cheese
1 large bag shredded parmesan cheese
1 large container of cottage cheese or ricotta (optional)

Alfredo Sauce:
Mix 2 cups milk, 2 tbsp gluten free flour, 6 cloves garlic, 1 small quartered onion, 2 tbsp softened butter, 16oz sour cream, 1 1/2 cups shredded parmesan cheese, 4 tbsp oregano, 1 8oz pkg softened cream cheese in a large blender.Pulse well ensuring ingredients are well mixed.

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:
Dice the red pepper into small pieces and cook the spinach.  In a large casserole dish prepare the bottom with a small layer of sauce.  Build layers: noodles, pour sauce, sprinkle pepper, sprinkle spinach,  sprinkle mozzarella and/or parmesan cheeses.  Optionally add cottage cheese or ricotta.  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.