Veggie Lasagna…gluten-free and gorgeous!

Monica says:

Is your mouth watering looking at this picture?

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If so, then you need to make this gluten-free lasagna and make yourself happy!

Lasagna has always been a favorite meal in our household.

The saucier and cheesier the better!

But when Daria and I were diagnosed with celiac disease, our meals changed quite a bit….especially the Italian ones!

In 2002 the products that are on the market today were virtually non-existent. We ate very blandly and endured many a boring meal while we educated ourselves about this thing called a “gluten-free diet!”

We did have the occasional pasta but it was made by my hubby and Daria’s daddy who grew up making cavatelli with his Nana! He used Betty Hagman’s cookbook, The Gluten-Free Gourmet Cooks Fast and Healthy, like a bible. Thank God for Lewie because we were still getting used to our new lifestyle and were often sick!

Fast forward to today….gluten-free products abound! But we still find ourselves shying away from the commercially produced and processed items because we feel better eating “whole” foods.

Not to say that we aren’t grateful for the strides made in gluten-free food….we are! We just know what’s best for us…

as I’m sure you know what is best for you!

That being said, I have developed a recipe for gluten-free veggie lasagna that incorporates

all of the fresh and wonderful vegetables that I love.

Hope you give this recipe a try!

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Gluten-free Veggie Lasagna

This recipe has five parts…first, make the sauce…second, blend the cheese mixture…third, boil the noodles…fourth, sauté your veggies…and fifth, put it all together!

Sounds like a lot of work but it is so worth it!

Let’s get started…

Homemade Tomato Sauce

Ingredients

2 T extra virgin olive oil

1 small onion, chopped fine

3 cloves of garlic, minced

2-28 oz. cans crushed tomatoes

1-15 oz. can tomato sauce

Sprinkle of basil

Sprinkle of oregano

Dash of cracked pepper

Directions

Sauté the onions and garlic in extra virgin olive oil in a large sauce pan on medium heat.

Add the remaining ingredients and bring to a rolling boil.

Then reduce heat to medium low and cook for an hour making sure to stir every now and then.

After one hour, simmer for an additional hour.

MEANWHILE, while your sauce is getting lovely….

Cheese Mixture

Combine these Ingredients

32 oz. of Ricotta cheese

1 egg

Pinches of parsley, oregano, and basil

Dash of salt and pepper

Set the mixture aside and place in refrigerator.

NOW it’s time to make the…

Pasta

Boil ONE box of gluten-free lasagna noodles according to the package directions.

Cool.

Time to chop and sauté the…

Vegetable Blend

Ingredients

2-3 T extra virgin olive oil

1 medium onion, chopped

2-8 oz. packages of mushrooms, chopped (baby bellas)

3 large carrots, chopped

3 small to medium zucchini, sliced

3 cloves of garlic, minced

1 bag organic baby spinach

Mozzarella cheese, grated

Romano cheese, grated

Directions

Sauté mushrooms and onions in extra virgin olive oil first. When translucent and semi-soft, remove to a plate.

Next, sauté the carrots, zucchini, and garlic until semi-soft.  Add in the spinach and stir through the veggie mixture until it wilts slightly.

Remove to the plate with the mushrooms and onions.

And now it’s time to assemble the lasagna!

Get your favorite 9 x 13 pan out and get ready to layer! (I use a non-stick ceramic baking dish)

Place sauce on the bottom of the pan, followed by noodles, followed by veggies, followed by ricotta mixture topped with a sprinkle of grated mozzarella and Romano cheeses.

Repeat.

Make sure you end with a layer of noodles on top, covered with sauce and topped with Romano cheese!

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 whisks   © 2015, Monica of glutenfreedoubletalk

So the next time you are craving lasagna, why not try a vegetable version?

You can really pump up your recommended veggie intake for the day and have fun doing it!

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Buon Appetito!

© 2015, Monica of glutenfreedoubletalk

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Cucumber soup…so cold and delicious!

Monica says:

While I wasn’t too thrilled to go to the doctor the other day, I was pleasantly surprised when I found a great recipe in the waiting room!

I almost ALWAYS have a book with me (you never know if you get stuck in traffic!)… but this day, I forgot it on the dining room table! So, I kept myself amused reading articles in various magazines.

Much to my surprise, I found this cold soup recipe in the June 2015 issue of WebMD. And since, my  Doctor subscribes to this magazine, he has several copies for his patients to take home if they so choose.

Guess what?

I chose!

The magazine featured several cucumber tidbits and recipes and this cucumber soup, in particular, caught me little eye!

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As I read over the ingredients, I said to myself “I have every ingredient at my house right now….this is going to be an addition to my supper!”

So I went home and gathered some mint from the garden.

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And I assembled the blender, and pulled out all of the other ingredients.

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And then I followed this lovely little recipe that I share with you here!

I omitted the scallions because I forgot that I didn’t have them on hand and just didn’t feel like running out to the grocery store again!

Special thanks to WebMD for inspiring me (and hopefully, you!)

 

Creamy cucumber soup with avocado

(Recipe reprinted from the website, ©June 2015, WebMD, to aid you in your shopping!)

Makes 4–6 servings

Ingredients

2 large cucumbers, seeded and chopped

2 cups plain nonfat Greek yogurt

1-2 cloves garlic, minced

1 T fresh lemon juice

1/4 cup chopped fresh mint (plus a few sprigs for garnish)

1/2 tsp kosher salt

White pepper to taste

2 scallions, chopped

1 T extra virgin olive oil

1 avocado, peeled, pitted, and chopped (prepare just before serving)

Directions

  1. Place cucumbers, yogurt, garlic, lemon juice, mint, salt, and pepper in a food processor or blender, and blend until smooth.
  2. Refrigerate 3–4 hours. Then spoon soup into chilled bowls. Garnish with scallions, a drizzle of olive oil, avocado, and a sprig of mint. Serve immediately.

Per serving (based on 4 servings): 194 calories, 14 g protein, 17 g carbohydrate, 9 g fat (1 g saturated fat), 4 g fiber, 7 g sugar, 355 mg sodium. Calories from fat: 39%

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Go ahead and make a cold soup this summer…

it’s easy, enjoyable, and really hits the spot!

© 2015, Monica of glutenfreedoubletalk

Happy 239th birthday, America!

Monica and Daria say:

It’s Independence Day!

Yay for America!

We attended a family get-together yesterday and were so happy with the results of our red, white, and blue fruit salad!

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Several guests at the party asked “Who made the quinoa salad? It’s so delicious!” And many thanked us for bringing such a nutritious addition to the picnic!

We certainly can’t take all of the credit, though. We found the recipe through Pinterest!

Make the quinoa (takes a mere 15 minutes); cut up your strawberries, prepare raspberries, blackberries, blueberries; chop some fresh mint and basil; and prepare the citrus dressing!

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The only thing that we did differently was to use fresh slivered almonds that we toasted with some cinnamon, rather than the Blue Diamond Honey Roasted Cinnamon Almonds, used by two peas.

The dressing is what really pulls the whole salad together! It’s just bursting with citrus flavor! What a delight!

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And regarding the dressing, we used Raw Unfiltered Honey. And of course, we doubled the recipe just knowing that it would be a hit!

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So many thanks to two peas & their pod for posting the recipe for this salad! Your pictures are amazing, too!

We were so busy tasting this salad that we only took a few pics!

For more Fourth of July recipes see our previous Happy Birthday, America! post  and Our salads were a hit! from 2014!

So enjoy our country’s birthday celebration!

Long may our proud American flag fly!

© 2015, Monica & Daria of glutenfreedoubletalk