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

Lasagna Recipe


nmlove

Recommended Posts

nmlove Contributor

For a bit now I've been craving some good old lasagna. And while confident a veggie lasagna without the cheese would probably be ok, I just really craved a good cheesy/meaty lasagna. I ran across a brand name recipe in a magazine and thought it worth a try. It turned out great. Even my husband liked it and he's not a lasagna guy. I served it with a warm mushroom and spinach salad with craisins and a whipped up dressing (balasamic vinegar, olive oil, bit of agave nectar).

For the lasagna, cook 9 gluten-free noodles according to directions. I used Tinkinyada.

Brown up a pound of meat (I used ground turkey). Add 2 c Prego mushroom sauce (about 1/2 jar).

Use cream of mushroom soup. Use can + 1/4 c "milk." But I made my own soup and reduced it down to the same consistency. My recipe adapted from Go Dairy Free by Alisa Fleming. Whisk together: 1 1/4 c alternative milk (rice), 2 Tbsp gluten-free flour, 1 Tbsp grapeseed oil, 1 Tbsp cornstarch, pinch of garlic powder, pinch of onion powder, some salt and pepper. Add a small can of pieces/stems mushrooms. Heat on medium, whisking continuously until you reach desired consistency.

To assemble lasagna, put 1/2 of meat mixture in 2 quart casserole dish. Top with 3 noodles. 2 c of soup on top, 3 noodles, the rest of the meat, last 3 noodles and finally the rest of the soup. Bake at 400 for 30 minutes. Rest for 10. Enjoy.

If you do want cheese, the recipe states to top with mozarella or Italian blend. After 30 minutes, put under broiler for 10 minutes to brown and then rest for 10. My husband and kids opted for cheese and I just put theirs on top of the noodles once on their plate.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,994
    • Most Online (within 30 mins)
      7,748

    Gma4anna
    Newest Member
    Gma4anna
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • The Logician
      To Trent’s, yes, from what i’ve read it is not uncommon for digestive systems to become less tolerant to gluten over time. Many types of sensitivity or allergies arise in older people who never had a problem. I don’t see why you are focusing on anything but the fact that after years of my sensitivity to gluten, for whatever reason , it has disappeared after a bout of antibiotics. What i’ve read is antibiotics can make gluten sensitivity worse. In any event, in my case, if I can still eat all the wheat products I want with no reaction after a month or more since my hospital stay this is something that should be investigated. Time will tell.
    • The Logician
      I had a UTI, blood cultures are standard to insure that the infection does not get in the bloodstream which can lead to sepsis and death. In my case there was bacteria in my blood which necessitated 48 hours of antibiotic IV
    • Wends
      Hi Cameo674. just read your post. Well wishes to a correct diagnosis so that you can get on track to healing and feeling better. Personally I know it’s good to have the eosinophilic disorder ruled out too, as this can show anti-ttg igA antibodies too. But usually without the anti-gliadin antibodies unless gliadin is an allergen for you. Thanks for posting the link to look up SNPs rs… numbers on another post. Was useful. Looking at your result, ”Celiac Associated HLD-DQ Typing: DQA1* Value: 05; DQA1*DQA11 Value: 05; DQB1* Value: 02; DQB1-DQB11 Value: 02; Celiac Gene Pairs Present Value: Yes; Celiac HLA Interpretation Value: These genes are permissive for celiac disease.  However, these genes can also be present in the normal population. Testing performed by SSOP.  So google failed me.  I think these results basically say I have genes, but everybody has these genes so this test was just to confirm that there is a vague possibility?  Maybe this test result explains why I do not have the horrible symptoms most individuals with celiac have?  I told the GI my assumption is that I am just gluten intolerant since I do not have the pain? So maybe this test explains why I have antibodies?” To me it reads.that you carry the high risk HLADQ2.5 haplotype.      
    • AnnaNZ
      Hello. Do you mind saying what symptoms led the doctors to test for bacteria in your blood?
    • trents
      So you you ate wheat products every single day for 50 years without a problem but then in the 90's you discovered that wheat was your problem. That's confusing to me. It seems contradictory. Did you have a problem or not?
×
×
  • Create New...