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Lasagna Filling (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. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Kathryn M. Przywara:
cup red lentils
1 ½ cup water
2-tablespoon olive oil
½ cup minced onion
¼ cup minced green pepper
¼ cup minced broccoli
¼ cup grated carrot
2 cloves garlic
1 tablespoon wheat free soy sauce
Place the water and lentils in a saucepan, bring to boil, cover and simmer 15 minutes until tender. In large frying pan, sauté vegetables in olive oil until tender. Combine cooked lentils, sautéed veggies, and remaining ingredients. Stir to combine, but do not over mix or it will be mush. Use to replace ricotta cheese mixture in any lasagna recipe.
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