Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

No Boil Lasagna
0

15 posts in this topic

I bought the wrong thing! Deboles no boil. I usually buy the Tinkyada which is not no boil and I've had no problems except for when I made the lasagna with no eggs (I'm allergic) and it didn't set up. So I had a mess. I recently made stuffed shells and used ground flax instead of eggs. Worked like a dream! So I used that trick with the lasagna. The only problem? I accidentally bought the no boil noodles. They were on clearance somewhere. I do remember that.

My only experience with no boil noodles was many years ago and it was a wheat pasta. I followed the directions on the box but the edges of the pasta got really crispy. I had to go buy a jar of sauce and in those days jarred sauce was a new thing. Not nearly as good as the homemade sauce I had already put in the lasagna.

I also messed up because I had put the pasta in the boiling water and then looked on the box to see how long to cook it for. That's when I realized the mistake. I immediately turned off the heat. But it did cook a little bit. Just enough for me to not be able to get it out of the water without a mess of pasta shreds. Since I am making it only for two, I was able to fish out enough pasta.

But I am worried! I used a glass bread loaf pan and I used a layer of sauteed vegetable in the middle in lieu of pasta to lower the carb count. I put too many veggies in there so when I got to the top layer of pasta, it was sticking up over the dish. And there wasn't enough sauce to fully cover it. I was my experience with the wheat pasta that you needed a ton of sauce over the top to get the pasta to cook.

Now these people elsewhere are claiming they always use the no boil pasta (although not gluten-free) and that they use no sauce at all! They are claiming that the cheese and veggies will be enough to soften the pasta. I'm thinking not.

What I wound up doing was making a collar of heavy duty foil and pressing it tightly around the pan. Then putting the remaining sauce on and covering it with regular foil, allowing it to puff up somewhat but attaching all of the foil tightly. I did not put any cheese on top. The directions said to bake for one hour. I intend to bake for 50 minutes, then put the cheese then bake for another 10 minutes. And hope it works!

I just find that the gluten-free stuff doesn't react the same as wheat stuff when it comes to pasta. Has anyone been able to successfully use the no boil? Did you have to use a lot of sauce? It does smell good. So that's a start.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have answered my own question. As I feared, the edges of the pasta were crispy. Not as tough as the wheat pasta was, but certainly not something you'd want. Daughter hated it! I won't be making any more lasagna for another year or so.

0

Share this post


Link to post
Share on other sites

I have answered my own question. As I feared, the edges of the pasta were crispy. Not as tough as the wheat pasta was, but certainly not something you'd want. Daughter hated it! I won't be making any more lasagna for another year or so.

Hahah...Lasagna is not my best effort either.

0

Share this post


Link to post
Share on other sites

I prefer stuffed shells to lasagna. Sure, they're much more time consuming to make but I don't screw them up every time either. Nothing is as disappointing as smelling something amazing cook for an hour just to have it come out bad. Those are the nights that turn in to ice cream for supper nights.

0

Share this post


Link to post
Share on other sites

I prefer stuffed shells to lasagna. Sure, they're much more time consuming to make but I don't screw them up every time either. Nothing is as disappointing as smelling something amazing cook for an hour just to have it come out bad. Those are the nights that turn in to ice cream for supper nights.

I like the lasagna only because I add extra veggies to it. Which of course are the part my daughter won't eat! We both like the stuffed shells, so I will be making those from now on.

0

Share this post


Link to post
Share on other sites




Food.com has an excellent recipe for tortilla lasagna!

0

Share this post


Link to post
Share on other sites

I make lasagna all the time. I just use the Tinkyada noodles but don't cook them first or they melt. I have never put an egg in my lasagna.

I have seen recipes with really thin layers of egg plant as the noodles but I have not tried that.

0

Share this post


Link to post
Share on other sites

With my girls I would puree veggies and freeze them in ice cube trays. Then I could pop a few out and throw them into pretty much anything and they never had a clue. Of course, successfully hiding them in a white cheese filling could prove difficult. I suppose cauliflower could work, never tested the flavor of that added to anything by itself. I must have done something right though, one of them counts asparagus and brussel sprouts as some of her favorite foods.

0

Share this post


Link to post
Share on other sites

Butternut squash, porcini mushroom and spinach bechamel lasagne is killer.

When I make lasagne I use pasta sheets I make myself. It is so easy to do with my pasta maker (although you wouldn't need one - just roll out as thinly as possible).

0

Share this post


Link to post
Share on other sites

I make lasagna all the time. I just use the Tinkyada noodles but don't cook them first or they melt. I have never put an egg in my lasagna.

I have seen recipes with really thin layers of egg plant as the noodles but I have not tried that.

How do you keep it moist Karen. Mine is either really dry or too mushy. I don't cook the Tinks. I use left over spaghetti sauce. :huh: I guess it tastes like spaghetti lasagna. <thinking>, so why go through the trouble, just server spaghetti. :P

0

Share this post


Link to post
Share on other sites

How do you keep it moist Karen. Mine is either really dry or too mushy. I don't cook the Tinks. I use left over spaghetti sauce. :huh: I guess it tastes like spaghetti lasagna. <thinking>, so why go through the trouble, just server spaghetti. :P

I make my sauce and add an extra cup of water at the end. I think I only use 3 layers of noodles instead of 4 but with the same amount of cheese. My mom has given the recipe away to charity cookbooks so I will post it here. But probably tomorrow. Ifi forget, someone PM me. :) :)

0

Share this post


Link to post
Share on other sites

Did you guys ever try this recipe? It's a lot like a noodless lasagna. I only used 1 I'll of fresh spinach and next time will add a little Italian sausage either to the dumpling or the sauce. I didn't use the white besciamella & I used jarred Newmans Marinara. But this won't work for Julie, it needs the eggs to hold it together. :(

0

Share this post


Link to post
Share on other sites

With my girls I would puree veggies and freeze them in ice cube trays. Then I could pop a few out and throw them into pretty much anything and they never had a clue. Of course, successfully hiding them in a white cheese filling could prove difficult. I suppose cauliflower could work, never tested the flavor of that added to anything by itself. I must have done something right though, one of them counts asparagus and brussel sprouts as some of her favorite foods.

You can hide the veggies in the pasta sauce. Just cook first and use an immersion blender. But seeing as how my daughter is 13 now I thought I could get away with it. Apparently not.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,636
    • Total Posts
      921,535
  • Topics

  • Posts

    • I have 2 insurance policies, one with my husband's company and one through mine. I also stretch out the more major work into the next year, so I can make the most use of my benefits. So, a dental implant for me takes about a year for me to complete.  I have the post put in at the end of one year and the tooth made about 6 months later. Honestly, the insurance company probably hates me because I max out my benefits every year. You do what ya gotta do!  I still have to pay for some of the work out of pocket but about 75% gets covered. If you pay cash for procedures then they usually charge a lower price. Haggle with the dentist over price. They like getting cash.
    • Did your doctor check for SIBO, H. pylori, ulcers, etc. when he was obtaining biopsies to check for celiac disease?  
    • Oh, and as I mentioned in my own post on pain, xanax. I swear. I tried it just to deal with the occasional panic I had at weird scary symptoms and clueless doctors. I am not a fan of long term use. But I recently found that .25 mg seems to aid with the neuropathic pain. It does not go away, but it helps. 
    • It does sound like a Glutening and you are just a few months into the diet.  It might help if you read our Newbie 101 thread under the "Coping" section.   Here is some information about rice milk: https://www.verywell.com/is-rice-dream-gluten-free-562354 Many, many celiacs are often lactose intolerant temorarily or permanently if you are naturally genetically inclined.  When I am glutened, I lose the ability to digest lactose for a while.   Salad?  Great but it can be rough on a sore gut!  Think soups, stews, easy-to-digest foods that you prepare yourself until you feel better.  Did your folks give you salad after a bout of flu?  Or did you stick with jello and broth?  I am intolerant still after three years to garlic and onions (the lactose resolved, thankfully).  You have a leaky gut (Google zonulin and Dr. Fasano who is a leading celiac researcher to verify that this is true) and that means you can become intolerant to anything (hopefully, just temporarily).   If you are 100% sure that you have had no access to gluten....did you eat out lately?.....then see your doctor.  Remember, celiac disease symptoms can change.  And here is the biggie.....it can take weeks, months or years to heal from celiac disease.  Two months in is nothing, really.  Why?  It takes time to figure out the diet and time for antibodies to come down.  celiac disease is an autoimmune disorder triggerEd by gluten.  once triggered it can go on and on damaging your gut especially with repeated glutenings (accidental or through cross contamination). I hope you feel better soon!  
    • I concur! I literally feel your pain as well. Like, at the moment, lol. Did you have an endo to see inflammation or damage? I am close to begging my GI for carafate or something to coat and protect. How about testing your antibodies to see if they are still rising? I read somewhere here rice milk may not be a good option.  Folks here have also suggested to me to stick with whole foods. Limit processed. Especially stuff that is not certified gluten-free, like chex. I think small amounts of gluten are in processed foids and can add up. I too reacted to lettuce the other day like I was ingesting glass. My sibling  had a food sensitivity panel done and it came back positive for a few things he had been eating a lot of. He can now eat them, but had to cut them out of his diet. Lettuce is probably on mine.  I have been drinking carrot and pomegranate juice,  dandelion root tea with hiney, aloe water, lots of squash, fish. Mild, no garlic, no onions or hot sauce. No coffee. It sucks.  Inflammation can tick off other organs, you mention a "Pain below". Not exactly sure which side, but certainly call your doc Monday. Sooner if the pain increases.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,640
    • Most Online
      3,093

    Newest Member
    Kasia2016
    Joined