Throughout the years, my family has always enjoyed cooking and eating Italian food. As I mentioned in an earlier article, ever since I can remember, my favorite food has been spaghetti and meatballs.
Naturally, when we started living the gluten-free lifestyle, we could no longer make traditional Italian food as most of it is full of wheat and/or flour. For the time being, it looked like our days of eating authentic Italian dinners were over. Or were they?
Before we were suspected we had gluten-intolerance, Mom frequently made all kinds of Italian food such as pizza, ravioli and lasagna. In fact, lasagna is my Mom’s personal favorite.
When our diet was restricted, my Mom realized that it would be very difficult to bake our own gluten-free pizza crusts and even harder to create our own gluten-free noodles.
At some point, Mom was able to find gluten-free pizza crusts at the grocery store. However, they were usually so expensive that we started making our own gluten-free pizzas, using corn tortillas for crusts. In this way, we solved part of the Italian food problem until good gluten-free pizzas were offered in the stores at reasonable prices.
After a while, Mom discovered gluten-free noodles at the health food store. At first, the brands only offered spaghetti noodles, but, eventually, they created flat noodles that were especially designed for making gluten-free lasagna.
As soon as they were offered in the store, my Mom bought a box and, back in the kitchen, she formed a recipe for making delicious, authentic gluten-free lasagna. This special recipe from her book is included below:
Gluten-Free Tri-colored Lasagna
Prep Time: 25-30 minutes
Cooking Time: 50 minutes
Yields: 12 servings
- 2 ½ (24 oz.) jars of organic spaghetti sauce
- 1 box of gluten-free lasagna noodles (12 noodles)
- 2 cups of yogurt
- 1 bag of spinach
- 1 clove of garlic, chopped
- 1 medium yellow squash, thinly sliced
- ½ cup of carrots, shredded
- 2 eggs, beaten
- 1 cup of shredded mozzarella and/or Parmesan cheese (optional)
- 2 tablespoons of ground flax seeds (optional)
- Steam the spinach and drain the excess water.
- Chop up the spinach and combine it with the carrots and garlic in a large bowl.
- Mix in the yogurt and eggs.
- Set aside -it will be used later as the vegetable mixture.
- Put ½ jar of spaghetti sauce in a 12×18 inch deep baking dish (with bottom sprayed with a non-stick spray such as olive oil spray).
- Add 6 noodles side by side as the next layer in the baking dish.
- Add ½ jar of spaghetti sauce as the following layer.
- Then ½ of the vegetable mixture.
- Then sprinkle ½ cup of the cheese.
- Add subsequent layers of ½ jar of spaghetti sauce, ½ box of noodles, ½ jar of spaghetti sauce, the last ½ of the vegetable mixture and ½ cup of cheese.
- Then, add the last ½ of the spaghetti sauce.
- Bake at 325 degrees F. for 45 minutes.
- Pull out the baking dish and sprinkle with leftover cheese and flax seed.
- Bake for another 15 minutes. Serve warm.
Recipe obtained from, Gluten-Free with Love by Tricia Fecteau, page 67.
Our preferred brand of gluten-free lasagna noodles is Tinkyada Brown Rice Lasagna. A few other kinds of gluten-free lasagna noodles that we’ve tried are De Boles Pasta Rice Lasagna and Ancient Harvest Quinoa Linguine , Organic and Gluten-Free. Still, Tinkyada is the one we use the most and we are consistently satisfied with the results.
So, if you have been longing for an Italian dinner since you adopted the gluten-free diet, then look no further than this recipe. With these tips and tricks, you will be able to enjoy a meal of great-tasting gluten-free lasagna in no time at all!
Image courtesy tenaciousme