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- Lasagna #2 (Gluten-Free)
Lasagna #2 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
½ pound ground beef or turkey
1 Large onion diced
1 clove of garlic
2 jars of spaghetti sauce (13oz)
½ cup water
1 teaspoon basil
1 teaspoon parsley
1 container 15 oz ricotta cheese
2 cups mozzarella cheese
1 cup Parmesan cheese
Salt and pepper to taste
Gluten-free lasagna noodles (1 box)
Cook ground meat, add onions garlic and spices. When lightly browned add in both jars of spaghetti sauce.
In separate bowl combine ricotta, parmesan cheese, 1 egg, salt and pepper.
Put ½ cup water in bottom of lasagna pan with about ¼ cup sauce, then layer noodles as you would normally, except they are uncooked. I do noodles, ricotta mixture, sauce, noodles ricotta mixture, sauce, noodles, sauce, extra cheeses on top
Top with extra mozzarella cheese and Parmesan cheese and sauce.
Cover tightly with foil. Bake at 350F for 45 minutes. Remove foil and bake an extra 20 minutes.
As always, Celiac.com welcomes your comments (see below).