#gluten free lasagna

[rats-are-cute-recipes]

"Lasagna"

Yep, that is what I call this recipe. It's all the flavours of lasagna without the work and time that goes into making it! It also uses penne noodles instead of lasagna noodles because you have to idk make a deal with the devil or something to find gluten free lasagna noodles.

Ingredients

♡ 1 tsp olive oil

♡ 2 cloves minced garlic

♡ 1 zucchini

♡ 1 cup ricotta cheese

♡ 1 Tblsp balsamic vinegar

♡ 1 Tblsp fresh chopped parsley

♡ 24 oz can of your favourite pasta sauce

♡ A sprinkle of salt

♡ 12 oz gluten free penne noodles

♡ Shredded mozzarella cheese, to taste

♡ Shredded parmeson cheese, to taste

Instructions

☆ Heat oil and garlic on medium temp in a large skillet on the stove

☆ Chop zucchini and add to the skillet, cooking until softened slightly

☆ Stir in ricotta cheese, vinegar, parsley, and pasta sauce

☆ Add noddles, making sure to cover them completly in the sauce while stirring

☆ Cover the skillet and increase temperature to a boil. When boil is reached, turn it down to simmer for 30 minutes

☆ After 30 minutes, remove the skillet from heat and top it with cheeses, covering it again and waiting 5-10 minutes or until cheese has melted

[somewhatdelicious]

Vegetarian gluten free lasagna

I know this image was maybe not doing it justice, but this was a beautiful lasagna. I used the sauce here https://somewhatdelicious.tumblr.com/post/705515470798880768, and added some extra cream and cottage cheese. Obviously it would have been even better with proper layering with cheese sauce and fresh homemade pasta instead of store bought dried, but we all have our limits :)

[glutenfreeandme]

We made the craziest gluten free pasta recipe to make the noodles for this. It had 3 eggs + 6 egg yolks and a tablespoon of xanthan gum. I was seriously dubious but I trust the author of that cookbook quite a bit, and low and behold the pasta was delicious!

Now I just need to figure out what to do with six egg whites...

[feast-of-plants]

Butternut Squash and Chorizo Lasagna (vegan & gf)

This one was snapped up so quickly I don’t actually have a picture, it’s also a recipe in development so may change later on but was still very tasty and popular!

Serves 4

Butternut Squash Puree

4 cups butternut squash peeled, deseeded, cubed

1 bulb of garlic

1 medium onion, roughly chopped

1 tsp Thyme

1/2 tbsp Sage

3 tbsp olive oil

1 1/2 cups vegetable stock

1/2 cup cashews, soaked overnight

Gluten Free Bechamel Sauce

4 tbsp gluten free plain flour

3 tbsp vegan butter

3 cups oat milk

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

2 tbsp nutritional yeast

1 tsp Dijon mustard

Tofu Chorizo layer

240g smoked tofu, mashed into small chunks

2 tbsp smoked paprika

1 tsp cayenne (less if you prefer less heat)

1 tsp cumin

2 tbsp maple syrup

2 tbsp tomato purée

6 tbsp oil

1 tsp salt

2 tsp ground pepper

4 vegan sausages (good quality)

200g fresh spinach

For assembly

250g Gluten Free lasagna sheets

Directions

Preheat oven to 200°C. Line 2 large baking sheets with parchment paper. Scatter cubed butternut squash, chopped onion, and seasoning onto the first baking sheet before tossing with oil. Remove the head from the garlic, drizzle with oil and wrap in foil. Add the garlic parcel on the tray with the butternut squash and roast for 40-45 minutes, or until squash is very tender and the garlic soft and browned. Allow butternut squash to cool, add to a blender with the stock, herbs, cashews, and the roasted garlic squeezed out of its skin. Blend until smooth. Adjust salt and pepper, as needed.

On the second tray, mix together all the chorizo ingredients from the tofu to the pepper until fully combined before spreading out in a thin layer. Roast for 20-25 minutes, or until well browned but do not allow to burn. Heat a large sauté pan over medium heat. Remove the skin from the sausage and crumble with a wooden spoon in the pan before cooking until browned through. Transfer to a bowl along with the roasted chorizo mix.

In the same pan, add the entire bag of spinach. Cook down until wilted, but still bright green. Transfer to the same bowl as the sausage and mix well.

Heat a medium sized sauce pan over medium-low heat. Add butter and allow to melt. Add flour and, while whisking constantly, cook roux for 4 minutes. Gradually pour in milk while whisking vigorously and constantly to ensure there are no clumps. Add the nutritional yeast, mustard, and season with salt, pepper and nutmeg. Bring sauce to a simmer, reduce heat to low and cook for 2-3 more minutes, adding more milk if it thickens too much.

Assemble the lasagna. Add a small amount of butternut squash puree to the bottom of the pan and spread into an even layer. Add a single layer of pasta, followed by the béchamel sauce. Spread béchamel into an even layer. Sprinkle on 1/2 of the chorizo mix. Add the butternut squash puree and spread into an even layer. Repeat steps once more - single layer of pasta, the béchamel sauce, remaining chorizo mix and 1/3 of the butternut squash puree. Add one more layer of pasta and the remaining béchamel sauce in an even layer.

Cover lasagna with foil and bake for 50 minutes. Remove lasagna from oven, remove foil, bake uncovered for 10 minutes, or until lightly golden brown (watch carefully!)

[celiacdyke]

gluten free lasagna :-) 👩🏻‍🍳🍅🧀

after finding out udi’s charges $12 for allegedly 3.5 portions of lasagna (with reviews saying it had a Single. Noodle.) and then seeing that ingredients to make at least 9 servings of way better lasagna was $14 i was willing to do a lil extra prep and it paid off!!!

i added fresh sautéed onion & garlic. i also scored+salted some zucchini, let it sit for a few, then dried off the excess moisture before frying them in the oil from my onions & garlic on med-high heat in the cast iron. then it’s sliced and added in as a layer before baking.

ingredients n recipe i used:

also, in a 13x9 pan u can layer 6 noodles, have the long side of the pasta matching the long side of the pan and you can do two rows of 3 :-)

bonus pics of my first attempt a week prior where i ran out of mozz before the top layer lmao:

oh and it keeps in the fridge for like 5-6 days and can be frozen :-)

[certifiedceliac]

Gluten Free Matzo Lasagna (via Lexi's Clean Kitchen)

[clatterbane]

Tonight's plan: some basic very American style lasagna! Full of cheesy goodness, and assembled in advance last night.

I had been wanting some for a while, and actually included cheeses and stuff for a nice batch in the last grocery order. But, I finally got around to making a big batch (by recent two-person standards) of meaty pasta sauce yesterday.

We had that with spaghetti for supper, then I did get my ass in gear to use the rest for lasagna. Supplemented with some jarred stuff mixed in, but hey. It's all good.

A couple of foil pans in the freezer (around 1L each?), off my little night shift production line. They're still laid out flat on a cutting board for freezing, but need to be shuffled around to a better temporary home in there.

These are actually made with a mix of ricotta and small curd cottage cheese, because I got an urge for closer to what I grew up with at home. But, access to ricotta is of course much easier these days, and combining the two makes for a great texture balance.

The bigger pan for tonight also got a layer of sliced zucchini worked in, because we had half a big one that needed to be used. Mr. C doesn't much like squash, but he doesn't really object when it's worked into something like this.

One great tentative tip for dealing with the no-boil noodles, btw:

The gluten free varieties I have tried behave particularly unpredictably when used dry as directed, and you never know how they're going to absorb liquid. Either you're left with weird-textured gummy half-cooked noodles glumping around in an overly soupy mess, or ditto but after slurping up all the liquid available. It's not good, and I honestly just thought all the ones I was finding in stores were shit.

But, I am stubborn. In past, I have tried the hot water soak approach to rehydrate the things before cooking, but that is a gigantic PITA. They WILL weld themselves together in a heartbeat if they touch at all. Enter big awkward baking sheets, and pieces of aluminum foil to separate the well spaced-out single layers. Much better (read: pretty normal for fresh or preboiled noodles!) results when cooked. Using them rehydrated, you can also easily cut the noodles up to piece into your pan better. ✂️

But, fuck that noise. At least before cooking, soaking them for a longer time in room temperature water like rice noodles this time did, indeed, seem to get about the same flexible results. With the benefit of just being able to throw them all together in a pot of water without sticking. We'll see after these are cooked! But, AFAICT the trick is to get the dry pasta rehydrated.

I thought I could fit another layer in all of those pans, and even counted out the necessary number of noodles to fit! But, these things do tend to grow out of control, and those are not the deepest pans. I got fed up and just shoved them in the fridge last night. (Actually layered with plastic wrap this time, because I did not trust them not to glue themselves together while sitting.)

So, I guess we have some surplus soaked noodles to use up somehow within the next few days! Either that, or I can concoct another freezer delight with different ingredients. There were more than enough noodles left for that size foil pan, but I actually judged about right on the amount of other lasagna ingredients needed for what's already made.

[killbaned]

i spent 110$ at the grocery store and i'm trying so hard to remind myself that shit is expensive, my gluten free foods more so, and that while buying like. food i can eat and having enough for a week or so at a time is not a "treat", i am allowed to buy fucking food.

[starsuncounted]

How many years will it take of food allergies being mainstream for manufacturers to finally stop using the top 9 food allergens

[morethansalad]

Spaghetti Squash Lasagna (Vegan & Gluten-Free)

[fieriframes]

[♪♪ Vegan lasagna! It's fresh, it's healthy, and it tastes delicious. -Ooh, that looks delicious. -Elk biscuits and gravy with the gluten-free biscuit.]

[navysealt4t]

29 bc i have thoughts about that one and i wanna know if other people are also this opinionated about pasta

29. preferred pasta noodle?

squinty eyes dunno if im gonna get obliterated for this but penne <3 its simple i can trust it its lovely <3

[queenketouk]

QUEENKETO LOW CARB PASTA #3 EASY SHAPES

Queenketo Low Carb Pasta #3 Easy Shapes. 4g carbs per serving. Multiple shapes and methods. With or without a pasta machine, anyone can create a variety of pasta shapes to enjoy as part of their keto regime. Welcome to the best keto pasta recipe! Read the full article

[glutenfreeandme]

She is beautiful 😍

[aliasanonyme]

Cuisine Recipe

This gluten-free Mexican lasagna is a quick and easy weeknight dinner using only 5 simple ingredients.

[ceelshelp]

Gluten Free Mexican Lasagna — Cuisine

This gluten-free Mexican lasagna is a quick and easy weeknight dinner using only 5 simple ingredients.