Gluten Free Lasagna
I am in love with this gluten free lasagna. I’ve made it multiple times and every time I do I’m like oh yeah, give me that gluten free lasagna. This time around I made it to give to a friend who had just had a baby and also to serve a quick dinner to my parents who were in town for the weekend. We were going to be out and about all day and so I needed something quick to pop out of the fridge and onto the plate. This dish ie perfect for those times because gluten free lasagna almost gets better after a visit to the fridge and a reheat. For my friends with the new baby, I froze the two smaller pie plates of lasagna so they could reheat as needed. Cause when you’ve got a new baby in the house, cooking time can be limited.
Of course I grew up with lasagna and I love my mom’s recipe. But as the years went on and my gluten affiliation decreased, I needed a gluten free way to enjoy my favourite dish. Enter the gluten free lasagna. This bad boy packs all the flavor but none of the gluten. And it’s got way more vegetable servings than the typical lasagna so it’s a win win.
- 1 white onion, diced
- 4 cloves of garlic, crushed
- 1 tsp olive oil
- 4 stalks of celery, diced
- 2-3 carrots (depending on size, same volume as celery), diced
- 1 lb ground meat (turkey or beef are best)
- A few dashes each of died basil, parsley, oregano and thyme
- Salt and pepper to taste
- 2 16 oz can of crushed or whole peeled tomatoes
- 8 oz button mushrooms, sliced
- 1 tsp ghee
- 1 8 oz container of organic ricotta
- 1 frozen bag of spinach, defrosted and drained
- Handful fresh basil leafs
- 2 large zucchini, sliced lengthwise
- 1 large eggplant, sliced into large disks
- First prepare the sauce, heat olive oil in a large stock pot. Add the ground meat, salt, pepper, and a few dashes each of died basil, parsley, oregano and thyme. Use a wood spoon to breakup the meat and cook until no longer pink. Remove meat from pan and drain extra fat.
- Add one tsp olive oil to the same pot then saute onion and garlic until translucent. Add the diced celery and carrots and saute for 2-3 minutes before adding the canned tomatoes. Lower heat and allow to simmer for 25-25 minutes then set aside.
- Prepare your mushrooms by sauteeing them in 1 tsp butter, salt and pepper until lightly cooked, set aside.
- Prepare your ricotta and spinach mixture by combining ricotta, fresh basil, dried thyme, fully drained spinach with salt and pepper in a small bowl and set aside.
- Assemble your building station with all your prepared ingredient ready. Start with a thin layer of sauce, then layer with your slices of raw zucchini followed by sauce, mushrooms, ricotta, eggplant and repeat until finished with all your ingredients and a final thin layer of sauce on the top.
- Cook uncovered for 45 minutes in a preheated 350 degree oven then add a layer of parmesan if desired and cook for another 10-15 minutes until melted.
- Allow to cool for 20-30 minutes before serving or refrigerating, you can also freeze.
The cheese in this recipe is also optional if you’re dairy free as well. I’ve made it many a time with no dairy making it a perfect Whole30 or paleo recipe as well. The cheese just makes it more like traditional lasagna and since I was cooking for friends and family who don’t have my same dietary choices, I wanted to make everyone happy.
So what do you think, are you going to swap your traditional gluten filled lasagna for this gluten free lasagna? I sure hope you do! Let me know in the comments below how you would customize this recipe to make it your own.
Sending you lots of love and no gluten!