Gluten-Free Lasagna Recipe
Lasagna is one of those foods that many people think they have to give up once they go gluten-free.
But the truth is, you don’t! No way, no how! Lasagna remains on the menu even if you’re gluten-free!
There are many gluten-free lasagna noodles available today – and you’re bound to find one you like.
For a long while, I would only use Tinkyada gluten-free brown rice noodles when making gluten-free lasagna. However, you have to boil the noodles ahead of time and that takes up too much time and makes such a mess. (They are delicious noodles, however.)
So I’m really happy I found Barilla’s no-boil gluten-free lasagna noodles. They work swimmingly and taste just as I remember lasagna tasting!
I’ve also had luck with Explore Cuisine’s Organic Green Lentil Noodles (and I don’t boil them ahead of time) and they work really well for a grain-free version of this gluten-free lasagna recipe.
Ingredients
1 lb organic ground turkey or ground beef
1 box of Barilla no-boil gluten-free lasagna noodles (any brand will work, even if it doesn't say no-boil)
2 Tbsp. avocado oil, divided
1 large yellow onion, diced
4 garlic cloves, finely chopped
1/2 tsp. dried Italian seasoning
15-20 large portobello mushrooms, stems removed and diced
1 yellow pepper, diced
1 tsp. Kosher salt
1/4 tsp. ground pepper
1 jar (24 oz) of your favorite jarred tomato sauce (make sure it's gluten-free) - more sauce if needed
12 oz. of shredded mozzarella
Directions
for full recipes please see : www.goodforyouglutenfree.com
But the truth is, you don’t! No way, no how! Lasagna remains on the menu even if you’re gluten-free!
There are many gluten-free lasagna noodles available today – and you’re bound to find one you like.
For a long while, I would only use Tinkyada gluten-free brown rice noodles when making gluten-free lasagna. However, you have to boil the noodles ahead of time and that takes up too much time and makes such a mess. (They are delicious noodles, however.)
So I’m really happy I found Barilla’s no-boil gluten-free lasagna noodles. They work swimmingly and taste just as I remember lasagna tasting!
I’ve also had luck with Explore Cuisine’s Organic Green Lentil Noodles (and I don’t boil them ahead of time) and they work really well for a grain-free version of this gluten-free lasagna recipe.
Ingredients
1 lb organic ground turkey or ground beef
1 box of Barilla no-boil gluten-free lasagna noodles (any brand will work, even if it doesn't say no-boil)
2 Tbsp. avocado oil, divided
1 large yellow onion, diced
4 garlic cloves, finely chopped
1/2 tsp. dried Italian seasoning
15-20 large portobello mushrooms, stems removed and diced
1 yellow pepper, diced
1 tsp. Kosher salt
1/4 tsp. ground pepper
1 jar (24 oz) of your favorite jarred tomato sauce (make sure it's gluten-free) - more sauce if needed
12 oz. of shredded mozzarella
Directions
- Preheat oven to 350 degrees F.
- Heat 1 Tbsp. of oil in a large saucepan over medium-high heat. Added mushrooms and cook until no moisture is left. Add yellow peppers and cook for another 2-3 minutes.
- Add vegetables to a bowl, then using the same pan, heat another 1 Tbsp. of oil the saucepan over medium high heat. Add diced onions and ground meat. Cook until meat is no longer pink. Add garlic and Italian seasonings and cook for another minute. Lower heat to low.
- ................................
for full recipes please see : www.goodforyouglutenfree.com
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