Scott Adams

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.

Published on 07/26/1996

This recipe comes to us from Marian Wisnev. 1-10 oz. package chopped spinach, (cooked and draine

Lasagna (Gluten-Free)

This recipe comes to us from Marian Wisnev.

1-10 oz. package chopped spinach, (cooked and drained)
9 noodles
1-cup small curd cottage cheese
8 oz. cream cheese
1 ½ cup shredded mozzarella
32 oz jar spaghetti sauce
½ cup Parmesan cheese
¾ teaspoon oregano
1 egg

Mix cottage cheese, mozzarella, Parmesan, softened cream cheese, oregano, egg and spinach. Spread thin layer of spaghetti sauce on the bottom of a 9 X 12 pan, place 3 lasagna noodles on bottom followed by ½ of cheese mixture, add layer of spaghetti sauce. Repeat. Top with 3 noodles and sauce. Pour ¾ cup water around edges. Cover and bake at 350 for 1 hour and 15 minutes. Let set for 15 minutes uncovered for the rest of the water to absorb before serving.