You guys, I just made something totally crazy delicious, and potentially deadly. Still, AWESOME. Because apparently I spend an unhealthy amount of time on Pinterest, I stumbled across this gem of a recipe that turns your lasagna into a three-meat pizza situation, but without the crust. It’s sick. And I mean that in the tween sense. You see, this is only the first layer -
According to the original recipe, there are three layers of this business. Since that makes five hundred tons of this gooey goodness, I cut it down a bit as there’s only so much cheese my family can digest. Also, the last time I ate three meats I got celiac, so I turned three into two. But if you want to go whole hog, please check out the original and go meat-crazy. Just make sure you’ve got your gluten-free pepperoni and sausage. I highly recommend Applegate Farms. Delish.
Because I also care about you vegetarian gluten-free types, I had this thought: Remove the pepperoni and sausage and replace with spinach and mushroom, and voila! Vegetarian heart attack on a plate. Vegans, I’m totally sorry you’re out of luck on this one because no one wants to eat this much faux cheese.
This is how you do it -
Gluten-Free Pizza Casserole
adapted from Cully’s Kitchen
1 pound gluten-free pasta
1/4 pound gluten-free pepperoni
12 ounces gluten-free Italian sausage
16 ounces shredded mozzarella cheese
4 TB grated Parmesan
2 cloves of garlic, minced
1/2 onion, chopped
1 TB olive oil
26 ounces tomato sauce
1. Pre-heat oven to 375 degrees. Sautee onions and garlic in olive oil until soft. Add sliced sausage and cook for five minutes, if pre-cooked. If using ground gluten-free sausage, cook until completely browned.
2. While sausage is cooking, cook gluten-free pasta according to directions, removing from heat when pasta is al dente.
3. Layer ingredients in casserole dish sprayed with olive oil like so: 1/2 of pasta, 1/2 of tomato sauce, sausage, 1/2 of mozzarella, 1/2 of Parmesan. Repeat with other half and pepperoni layer.
4. Bake on middle rack of oven for 40 minutes. Allow to cool for at least 10 minutes, and serve.
Makes: 15 servings