Is your mouth watering looking at this picture?
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!
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
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
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….
Combine these Ingredients
32 oz. of Ricotta cheese
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…
Boil ONE box of gluten-free lasagna noodles according to the package directions.
Time to chop and sauté the…
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
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.
Make sure you end with a layer of noodles on top, covered with sauce and topped with Romano cheese!
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!
© 2015, Monica of glutenfreedoubletalk