Jump to content

  • 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 Lasagna

VegasCeliacBuckeye

Recommended Posts

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

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

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

Celiac.com Sponsor (A8-M):


Ridgewalker Contributor
Ridgewalker
Posted

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.

Joni63 Collaborator
Joni63
Posted

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

buffettbride Enthusiast
buffettbride
Posted

I love how y'all can read my mind. I've been thinking of making a gluten-free lasagna but didn't know the specifics. I like the no-boil method best. I think I'm gonna try that. :D

Ridgewalker Contributor
Ridgewalker
Posted

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?

Joni63 Collaborator
Joni63
Posted
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!

Ridgewalker Contributor
Ridgewalker
Posted
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!

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

Celiac.com Sponsor (A8-M):


Generic Apprentice
Generic
Posted

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.

Darn210 Enthusiast
Darn210
Posted

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.

kbabe1968 Enthusiast
kbabe1968
Posted

I do the no boil method and just make sure the sauce is a little on the thin side (a LITTLE) :D

mine turned out great. Not mushy.

I cooked for about 45 to hour.

angel-jd1 Community Regular
angel-jd1
Posted

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:

Joni63 Collaborator
Joni63
Posted
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. :)

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted
  • Author

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:

Green12 Enthusiast
Green12
Posted
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!

jkmunchkin Rising Star
jkmunchkin
Posted

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. ;)

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

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.

  • 2 weeks later...
buffettbride Enthusiast
buffettbride
Posted

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

tarnalberry Community Regular
tarnalberry
Posted

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.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
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.

tarnalberry Community Regular
tarnalberry
Posted

it's in my Open Original Shared Link thread. (I linked the proper page, but you'll need to scroll down a bit.)

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

Thanks so much, I hope to make it this weekend.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    2. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    4. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    5. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,336
    • Most Online (within 30 mins)
      7,748
    Jeffrey Yeres
    Newest Member
    Jeffrey Yeres
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.