Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Spaghetti

Lollie

By Lollie
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Lollie Enthusiast
Lollie
Posted

I wanted to post to tell of the very successful lasagna I made last night!!!!!!

I was craveing lasagna and decided to give the rice lasagna noodles a try! And it was really good!

Here's the recipe in case anybody needs a lasgna recipe!

1 box lasagna rice noodles

1 tub ricotta cheese

2 cans stewed tomatoes (save the juice)

2 zuchini chopped

1 pound hamburger meat (browned)

fresh basil

fresh oregano

1 pkg grated mozzarella

Brown the hamberger, drain. Saute zuchinie with hamburger. Add tomatoes, squishing as you add them. Add juice from tomatoes. Add chopped oregano and chopped basil. Salt and pepper. Set aside. Start with the noodles (uncooked) layer with meat, ricotta, cheese, and then repeat. Finish with the mozzarella and I added parmesian. Cook covered at 350 for about an hour.

I think it turned out well. You can add onions, peppers, and garlic, I still can't tolerate those particular vegies.

-Lollie

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


tiffjake Enthusiast
tiffjake
Posted
I wanted to post to tell of the very successful lasagna I made last night!!!!!!

I was craveing lasagna and decided to give the rice lasagna noodles a try! And it was really good!

Here's the recipe in case anybody needs a lasgna recipe!

1 box lasagna rice noodles

1 tub ricotta cheese

2 cans stewed tomatoes (save the juice)

2 zuchini chopped

1 pound hamburger meat (browned)

fresh basil

fresh oregano

1 pkg grated mozzarella

Brown the hamberger, drain. Saute zuchinie with hamburger. Add tomatoes, squishing as you add them. Add juice from tomatoes. Add chopped oregano and chopped basil. Salt and pepper. Set aside. Start with the noodles (uncooked) layer with meat, ricotta, cheese, and then repeat. Finish with the mozzarella and I added parmesian. Cook covered at 350 for about an hour.

I think it turned out well. You can add onions, peppers, and garlic, I still can't tolerate those particular vegies.

-Lollie

Thanks so much! I am looking for something to try when myhusband gets home from Iraq!

minibabe Contributor
minibabe
Posted

That is so funny.......Last weekend me and my mom made gluten-free Lasagna. We had some time to do so since we where snowed it. It was so so so good. I am glad that yours came out great also.

I used to eat it all the time and it was the first time in about 2 years that I have had it and it was delicious. :)

Amanda NY

Judyin Philly Enthusiast
Judyin Philly
Posted

.

HI Lollie

how is your mom? Did she eat the lasagna too? I hope she enjoyed it and see gluten-free ain't that bad.

what can i use for the ricotta cheese. I think that's what got me good. I have some gluten-free cottage cheese and used to make it with that before i used the ricotta but that was sooooo good. think the mozzerella was ok.

Think i'll try again with something instead of the cheese :rolleyes:

I hate not having dairy :ph34r:

judy in philly

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,382
    • Most Online (within 30 mins)
      7,748
    victimm
    Newest Member
    victimm
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • lauramac
      COVID19 and getting glutened

      By lauramac · Posted

      I was diagnosed with Celiac Disease abput 10 years ago. When I was initially diagnosed my only "symptom" was persistently low iron (that occasionally dipped into anemia). After diagnosis,  over time, I started to develop symptoms when exposed to gluten--they have been overall relatively minor, but have increased over time (and yes, I realize my guts are likely being wrecked regardless of the symptoms) on the rare occasions I've been exposed to gluten. I had COVID19 last week (now testing negative) and was glutened last night (never trust anything labeled gluten-free in a mixed environment). I had my traditional symptoms (sharp gas pains, burping, nausea, stomach ache) but they were accompanied by new, more intense symptoms (muscle cramps all over my body--feet, calves, biceps, neck, shoulders, jaw, abdomen, I'm still sore today and cold sweats). I spent about 6 hours writhing before I felt well enough to get up.  I have been told by my allergist that COVID19 can cause your immune system to hyper react. I'm wondering if that's what happened here.   Has anyone else had experience getting glutened post COVID19? Relatively shortly after recovering from COVID19? Was it a more extreme reaction or same? I can't seem to find any articles on this, so I thought I'd ask the community.  Thank you!
    • Rogol72
      Draft gluten-free ciders… can they be trusted ?

      By Rogol72 · Posted

      A friend of mine is in the bar trade most of his life and has never heard of lines being mixed for different type of beers and ciders. Better to stick with cans.
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      Thanks very much for confirming my suspicion @Scott Adams! That helps a lot because I'm really trying to track down and get rid of these sources of cross-contact and so I'm going to just rule out the draft ciders and hope that helps. Also @Rogol72 its nice to hear you haven't had a problem on that side of the pond - draft cider lines being used for cider only certainly sounds like the right way to do it, but I think that must not always be practiced over here! 
    • Zuma888
      Gluten challenge and Hashimoto's Thyroiditis

      By Zuma888 · Posted

      I didn't ask a doctor about this actually. I did ask several doctors a long time ago and they told me gluten has nothing to do with hashimoto's. One of them told me to do a gluten challenge to test for celiac, but at the time I was in graduate school so couldn't afford to be even more ill than I was. If you have the symptoms, I really don't advise you to do a gluten challenge. It messed me up mentally and physically for months. At the same time, I benefitted from doing the challenge in the sense that it convinced me that all my symptoms were truly from gluten - even stuff like insomnia! So now I am terrified to eat gluten, whereas before I would have a little once in a while and not notice anything dramatic. 
    • Winnie-Ther-Pooh
      Gluten challenge and Hashimoto's Thyroiditis

      By Winnie-Ther-Pooh · Posted

      I am in a similar situation where I can't feasibly do a gluten challenge but have all the symptoms and I have 2 celiac genes. I'm curious if your doctor advised you to eat as if you had a diagnosis or if they were more dismissive about it. 
×
×
  • Create New...