Missing My Italian Food!

[jrom987]

I just wanted to share this with all of you. My husband ate the gluten-free dinner I made tonight and liked it! I was shocked because he hasn't wanted to try anything new. I am Italian and already missing my old meals. So, when life throws corn tortillas at me, I make lasagna! It was so good! I am not a gourmet cook or anything but this came to me and I threw it together.

I used all gluten-free ingredients, any brand would work fine. I call it Mexican Lasagna.

In a casserole dish, I put some salsa (the jar kind) on the bottom, then layered corn torillas, refried beans, ground beef (browned), onions, cheese, salsa. I topped that layer with more corn tortillas, salsa and cheese, green onions and olives. I baked it at 350º for about 45 minutes. It was so good! Next time, I might add some green chilis or something. I used mild salsa and it was a tad bit plain but it was still very good.

The great news was that my husband liked it and said I need to make that again.

Jo Ann

[tarnalberry]

Congrats!

[nettiebeads]

You're getting it! The gluten-free diet just takes some creative thinking. I've learned to make a passable cream soup whenever a receipe calls for cream of mush, chx or whatever, just whip up a cream sauce with cornstarch and half and half with milk and it's not too bad. Had smothered swiss steak last night and my husband said it was good - he's the nongf ex-sous chef.

[jenvan]

way to go! passing the husband test can be quite a feat sometime

[angel-jd1]

  jrom987 said:

I am Italian and already missing my old meals.

<{POST_SNAPBACK}>

There are some gluten free lasagna noodles and large pasta shells out there. So you don't have to go without, you just have to think outside of the box. Keep cooking!! Enjoy

-Jessica

[happygirl]

Have you tried Tinkyada pastas?

[jrom987]

  LauraJ said:

Have you tried Tinkyada pastas?

<{POST_SNAPBACK}>

I haven't tried that brand yet. I am a bit scared to try another pasta as I had a reaction my second week to DeBoles corn spaghetti. That was my one and only reaction since starting 3 weeks ago. I bought some rice pasta to try but will still look for that brand on my next trip to the market.

Thanks!

[elonwy]

I made lasagna with DeBoles rice lasagna noodles and no one could tell the difference. My BF ate three helpings! Thier corn noodles are kinda wierd. I made thier corn noodles and they came out with this fuzzy film on em. bleeegh.

Elonwy

[luvs2eat]

I make lasagna all the time with brown rice noodles and no one knows the difference. My biggest problem is remembering WHERE I bought them so I can buy more!! haha

I've also made Mexican lasagna like you've described and it was delish!!

[Rusla]

  jrom987 said:

I just wanted to share this with all of you. My husband ate the gluten-free dinner I made tonight and liked it! I was shocked because he hasn't wanted to try anything new. I am Italian and already missing my old meals. So, when life throws corn tortillas at me, I make lasagna! It was so good! I am not a gourmet cook or anything but this came to me and I threw it together.

I used all gluten-free ingredients, any brand would work fine. I call it Mexican Lasagna.

In a casserole dish, I put some salsa (the jar kind) on the bottom, then layered corn torillas, refried beans, ground beef (browned), onions, cheese, salsa. I topped that layer with more corn tortillas, salsa and cheese, green onions and olives. I baked it at 350º for about 45 minutes. It was so good! Next time, I might add some green chilis or something. I used mild salsa and it was a tad bit plain but it was still very good.

The great news was that my husband liked it and said I need to make that again. 

Jo Ann

<{POST_SNAPBACK}>

There are rice pasta lasagne noodles out there, I have used them. I have a pesto lasagne recipe to die for, it contains no meat but you use tofu and I put mushrooms in it, sometimes I put in shrimps, instead of tomato sauce I use pesto sauce and no one even knows tofu is in until I tell them.

[jerseyangel]

I make meatballs substituting 2 slices gluten-free bread, crumbled, for the breadcrumbs, brown them and add a jar of Ragu sauce and simmer for a while (the longer, the better). I serve the sauce over Tinkyada Brown Rice Spaghetti--yum!!! As long as you don't overcook the spaghetti, its hard to tell the difference.