I must admit that upon "going" gluten-free, I wondered if I would ever again eat some of my favorite things. You know, those family recipes that are as much a part of your memories as a photo album.
I'm happy to say that many of those recipes still grace my family's table to be passed down, even if slightly different. Just as delicious and comforting. And totally gluten-free.
Here is one... Vegetable Lasagna was one we've made in my family for years. It has been submitted to church and league cookbooks in our name, made for get-togethers, passed on to friends around the world. Nothing too fancy, just simple and satisfying.
Of course, because the noodles required a change, I took on the task of making my own. This easy corn-based pasta pumped up the flavor of the whole dish and was even better than the original!
If you've never made your own pasta, then do not fear! Really. Lasagna noodles are a great place to start. They require no fancy machines or presses. A simple rolling pin and a sharp knife will do.
This Gluten-Free Lasagna is made with homemade noodles for a delicious family dinner. Tweet this
Gluten Free Vegetable Lasagna
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 3 (8-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 100 grams superfine brown rice flour
- 90 grams tapioca starch
- 43 grams corn flour (not corn starch)
- 42 grams potato starch
- 4 large eggs
- Cooking spray
- 10 ounces frozen spinach, thawed and drained
- 16 ounces cottage cheese
- 16 ounces shredded mozzarella cheese
- Preheat oven to 375`.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic to skillet and cook until onions begin to turn translucent. Add mushrooms and cook until they soften. Stir in tomato sauce, paste and herbs, and cook until combined and heated through. Remove from heat.
- Bring a large pot of salted water to a boil. Meanwhile, combine brown rice flour, tapioca starch, corn flour and potato starch in a medium bowl. Make a well and add eggs. Stir well until mixture forms a ball. Remove onto a lightly tapioca starched surface and knead well. Roll between two tapioca starched pieces of parchment paper, stopping frequently to rub starch over pasta dough, until dough is 1/8-inch thick. Cut dough with a fluted-cutter (or plain old knife) into 9- x 3-inch strips. Gather left-over scraps, and re-roll and cut to make a total of 9 strips. Cook 3 strips at a time for 2 minutes in the boiling water, keeping remaining uncooked strips covered with a wet paper towel.
- Spoon a thin layer of tomato mixture into the bottom of 13- x 9-inch baking dish coated with cooking spray. Lay 3 cooked pasta strips on the tomato mixture. Sprinkle evenly with half of spinach and half of cottage cheese. Spread 1/3 tomato mixture on top. Sprinkle 1/3 shredded mozzarella on top of tomato sauce. Repeat layer once. Top with remaining 3 pasta strips, remaining 1/3 tomato mixture and 1/3 shredded mozzarella. Cover with foil.
- Bake at 375` for 45 minutes. Remove foil and bake an additional 18 minutes, or until cheese is melted and beginning to brown.