Wednesday, June 29

Gluten Free Lasagna!


Last night, Hubs and I made a gluten free veggie lasagna, and it was delicious! I'm not embarrassed to say, we ate almost half the pan full. I just finished a piece of leftover for lunch, and I think I'm going to get a second. YUM!

We used Tinkyada Brown Rice Lasagna, and it turned out great. I loosely followed their recipe found on the box ("Rice Pasta Lasagne with Roasted Peppers, Eggplant and Zucchini"), with a few ingredient modifications. I also didn't cook the lasagne first as they recommend, but treated it like no-boil lasagna because of some comments and reviews I saw on Amazon.com. It worked fine except for the top layer, which crinkled a bit and had a tougher texture than the cooked middle sheets. I think addding some more sauce on top and submerging them more is all that's needed, and you save water, energy and time by not boiling. That's my opinion.

Check out your local health food store and if you find this lasagna - get it! You really won't be sorry; it was yummy - perfect texture, great taste, and you can't even tell it's gluten free if you know what I mean.

Here's my modified recipe:

Delicious GF Veggie Lasagna

Preheat oven to 350 F. Heat EVOO in large skillet. Saute 1 TB minced garlic, 2 cups diced & peeled eggplant, 2 cups chopped zucchini, and 3/4 cup diced onions until just-tender, about five minutes. Add 1 1/2 cups diced mushrooms and 2 (loose, not packed) cups spinach, cover, and cook for three more minutes. Add dried oregano, salt and pepper to taste. Set aside.

In a small bowl, combine 1/3 cup milk (I used rice) and 1 1/2 cups ricotta cheese. Mix until smooth.

In an ungreased 13x9x2 inch pan (sheet cake pan for example), pour 12 ounces tomato sauce to coat bottom. Place 3 lasagne sheets on top of sauce. Add half the prepared vegetable mixture, half the ricotta/milk mixture, 4 ounces of shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the top. Repeat with 12 ounces more tomato sauce, 3 lasagne sheets, remaining vegetables, remaining ricotta/milk mix and 4 ounces more mozzarella.
Add remaining lasagne sheets, 12 ounces more tomato sauce and top with Parmesan cheese.

Cover and bake for 30 minutes, check noodles. If noodles need more cooking, reduce heat to 325 and bake 10 more minutes. Delicious!