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VegasCeliacBuckeye

Gluten Free Lasagna

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Hey gang,

The gluten-free is cooking me a gluten free dinner tonight. She is making lasagna. She wants to know how long to cook Tinkyada Lasagna in the water pot before layering in the lasagna pan. I told her it should be "al dente", but I don't know how long that is...

Let me know ASAP.

Thanks

Chris

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I made a huge lasagne with Tinkyada a few weeks ago. I didn't time it, but I undercooked them significantly so they wouldn't turn mushy when it was time to bake.

I think I boiled them until they were opaque white, but still quite chewy. I boiled maybe 5 at a time.

Came out of the oven perfect. I may have had a higher bake time because my lasagne was really big!

I don't know if that helped AT ALL, but that's what I did. I definitely recommend undercooking them a little.


-Sarah

--Son, Lucas, age 7. Gluten-free since May 2007

--Son, Ezra, age 5. Gluten-free 10/13/07. Bipolar tendencies, massively improved on gluten-free diet! He's also allergic to a jillion antibiotics.

--My mother has Celiac Disease, dx'ed by Positive Blood Tests and Biopsy. Diagnosed Sarcoidosis 6/08.

--Myself, Gluten-free since 8/07

Time heals all hurt of heart... but time must be won.

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Hey Chris,

I don't cook them ahead of time and it comes out great!

Heres my recipe:

1/2 pound ground beef or turkey

1 Large onion diced

1 clove of garlic

2 jars of spaghetti sauce (13oz)

1/2 cup water

1 tsp basil

1 tsp parsely

1 container 15 oz ricotta cheese

2 cups mozzarella cheese

1 cup parmesan cheese

1 egg

salt and pepper to tase

Tinkyada lasagna noodles (1 box)

Cook ground meat, add onions garlic and spices. When lightly browned add in both jars of spaghetti sauce.

In separate bowl combine ricotta, parmesan cheese, 1 egg, salt and pepper.

Put 1/2 cup water in bottom of lasagna pan with about 1/4 cup sauce, then layer noodles as you would normally, except they are uncooked. I do noodles, ricotta mixture, sauce, noodles rocotta mixture, sauce, noodles, sauce, extra cheeses on top

Top with extra mozzarella chesse and parmesan cheese and sauce.

Cover tightly with foil. Bake at 350" for 45 minutes. Remove foil and bake an extra 20 minutes.

I know I didn't need to give you the whole recipe, but I thought someone else might be able to use it. I've made this a few times and it comes out great! Good luck if you use it!

Joni


Joni

Dx'd with Celiac Disease 8/01/07

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I'm totally going to try the no-boil method at some point. I always make such a huge amount (and invite people over,) that it would cut the prep time down for me by like 2/3!

Edit- Joni, I always make my bottom layer sauce. Then noodles, cheese, meat sauce, noodles, etc. So should I not do that, and just have water at the bottom, then a layer of noodles, and continue as normal?


-Sarah

--Son, Lucas, age 7. Gluten-free since May 2007

--Son, Ezra, age 5. Gluten-free 10/13/07. Bipolar tendencies, massively improved on gluten-free diet! He's also allergic to a jillion antibiotics.

--My mother has Celiac Disease, dx'ed by Positive Blood Tests and Biopsy. Diagnosed Sarcoidosis 6/08.

--Myself, Gluten-free since 8/07

Time heals all hurt of heart... but time must be won.

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I'm totally going to try the no-boil method at some point. I always make such a huge amount (and invite people over,) that it would cut the prep time down for me by like 2/3!

Edit- Joni, I always make my bottom layer sauce. The noodles, cheese, meat sauce, noodles, etc. So should I not do that, and just have water at the bottom, then a layer of noodles, and continue as normal?

I edited my recipe because I use 1/2 cup water in addition to some sauce on the bottom. The water is really needed for the noodles since they are not boiled. I think it would come out dry without it.

It is fast that way. Hope you enjoy it!


Joni

Dx'd with Celiac Disease 8/01/07

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I edited my recipe because I use 1/2 cup water in addition to some sauce on the bottom. The water is really needed for the noodles since they are not boiled. I think it would come out dry without it.

It is fast that way. Hope you enjoy it!

Thanks!


-Sarah

--Son, Lucas, age 7. Gluten-free since May 2007

--Son, Ezra, age 5. Gluten-free 10/13/07. Bipolar tendencies, massively improved on gluten-free diet! He's also allergic to a jillion antibiotics.

--My mother has Celiac Disease, dx'ed by Positive Blood Tests and Biopsy. Diagnosed Sarcoidosis 6/08.

--Myself, Gluten-free since 8/07

Time heals all hurt of heart... but time must be won.

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I use the no boil method and put just sauce on the bottom layer. I think it takes about 45 min. to an hour to cook it doens't turn out dry at all. I have never tried putting foil on it either. So I don't now if it would make a difference or not.

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I'm trying the no boil method next time. Last time (which was first time gluten-free) I precooked the noodles to the soft stage. I didn't mean to, I just got distracted. The taste was great, but as expected, the noodles fell apart.


Janet

Experience is what you get when you didn't get what you wanted.

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I am also a member of the "no boil" philosophy. I just put some sauce on the bottom of the pan then noodles and begin the layering. It turns out great every time. Not a bit dry either!! YUM!!

-Jessica :rolleyes:


Jessica

Gluten Free since 12-31-2002!!

Kansas

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I am also a member of the "no boil" philosophy. I just put some sauce on the bottom of the pan then noodles and begin the layering. It turns out great every time. Not a bit dry either!! YUM!!

-Jessica :rolleyes:

Well, it's good to know the water is not necessary. I've used this recipe for a long time prior to going gluten free and never thought to try it without the water. It was on a box of lasagna noodles I bought a long time ago. :)


Joni

Dx'd with Celiac Disease 8/01/07

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Well,

she went with the "no-boil" method.

unfortunately, she did not cover the top layer with sauce.

Hence, when I arrived home, she was befuddled as to why the top layers were "crispy". LOL

Anyway, I did some patch up work with an extra can of spaghetti sauce (covered the top layers) and threw it back into the oven for 30 more minutes. Topped it with Oregano, Parmesan Cheese and some Mozerella and threw it back into the oven (uncovered this time) for 10 more minutes.

Came out pretty decent.

I think the gluten-free was ready to cry, but I told her it was great and I was proud of her!

I also mentioned that every one usually struggles their first time with lasagna.

Regardless, next time we will make it together! :lol:

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I also mentioned that every one usually struggles their first time with lasagna.

That is exactly right, it's trial and error, and she will know what to do/what not to do next time.

By her third try she will be an expert gluten-free lasagne maker!

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I've made lasagna with Tinkyada a bunch of times and I think everytime I cook the noodles different. I have cooked them both al dente and cooked fully, and it always comes out great either way.

I think I know what I'm gonna make for dinner tonight now. ;)


Jillian

Positive Blood test and Biopsy

Inflamed stomach lining

Gluten free since July 6, 2005

Tarrytown, NY

"Sometimes being a b$tch is all a woman has to hold onto." - Dolores Claiborne

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Im glad it turned out okay, lasagna does take a while to get it just right. Personally I dont like tinkyada lasagna noodles. I love them in everything else but lasagna. I love deboles and I use the no boil recipe on the box. My family says it tastes just like stouffer's.

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I didn't try Joni's recipe last night but should have!

I tried to wing it. I had to bake it for about 45 minutes covered then another 30 uncovered before the noodles were done (I didn't boil them). Plus, I just kinda tossed everything together for the layers and should have taken more care.

It tastes fine (especially as leftovers), but I'll be following Joni's the next time I try. :D

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I use the boil method, since I have been making vegetarian lasagna without cheese, and the cook time on that is around 30 minutes, with not necessarily enough liquid (until it's done) to cook the noodles. I cook them until they're al dente, but really all I can say is that it can vary and using a set number of minutes is not nearly as effective as just regularly checking them (which I start doing around 4 minutes), and tasting when the texture looks right (they'll bend, without breaking, but haven't been at that stage for very long.


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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I use the boil method, since I have been making vegetarian lasagna without cheese, and the cook time on that is around 30 minutes, with not necessarily enough liquid (until it's done) to cook the noodles. I cook them until they're al dente, but really all I can say is that it can vary and using a set number of minutes is not nearly as effective as just regularly checking them (which I start doing around 4 minutes), and tasting when the texture looks right (they'll bend, without breaking, but haven't been at that stage for very long.

Tiffany do you mind sharing your vegetarian lasagna recipe? It sounds really good.

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it's in my as requested, a few recipes thread. (I linked the proper page, but you'll need to scroll down a bit.)


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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