Saturday, September 24, 2011


Or, How to make gluten-free lasagna.

I've been craving lasagna.  I haven't had it for a very very long time.

Since we changed out eating habits back in February, I haven't been mixing carbs and proteins for our meals.

(I did make a yummy eggplant lasagna as a side dish with dinner this week too, so my hubby could enjoy some carb free lasagna. Post to follow soon...)

I still don't mix them for dinner, but I recognize the need for enough protein for my boys so I thought I would make a vegetarian lasagna for lunch.  I did use cheese but not meat.

Wow, was it good. We ate almost the entire dish in one sitting.

Brown Rice Lasagna
Homemade fresh tomato sauce
Frozen peppers
Chopped baby spinach*
Chopped Fresh Basil
Fresh tomato
Fresh garlic
Shredded mozzarella
Shredded seriously sharp cheddar
Small Ricotta container

Nothing weird.  The only thing I had to buy that wasn't a staple were the noodles, the ricotta, and the mozz.

I'm thinking about adding those as staples around here.

1. Cook the Pasta.

2. Saute the sliced onions, frozen veggies, and garlic. Season with salt, pepper, italian seasoning. Whatever you like.

3. Layer the dish. Spread a bit of sauce, add 3 lasagna noodles, dollops of ricotta, veggies, sauce, mozzarella cheese, another layer of noodles...etc... The top layer turns out to just be noodles, tomato sauce, and cheese. This is where I added the shredded sharp cheddar as well (at the request of my 8 year old/)

4. Bake at 375 degrees (F) for 40-50 minutes till hot and bubbly.

*One of my boys does not like spinach, but chopped baby spinach looks an awful lot like chopped fresh basil.  It's all about hiding the good stuff.

It's gluten free goodness.  Whole grain. Loaded with veggies, local veggies, and it's mostly organic.

Yum.  It brings out the Italian in me.

Wait. I'm not Italian.
The Lunch Lady

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