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    Scott Adams

    Lasagna Filling (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Kathryn M. Przywara:

    ½ 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 parsley
    1 tablespoon wheat free soy sauce
    1-teaspoon salt



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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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