My friend Becky is a vegetarian, gluten free, and very active woman. Like Lacy, she's getting into the swing of cooking for herself and below shares an awesome gluten free meatless lasagna. It sure looks perfect for the SF summer fog.
I have a love/hate relationship with cooking and I continue to evolve into it everyday. I am currently in what I consider to be the lazy stage of cooking – I like a recipe with minimal ingredients because I hate grocery shopping (why can I never find anything!?), quick to make and not requiring too many pots and pans because I don't own many!
When Sara asked me to be a gluten free guest blogger, I took a look at my week to prepare for my meal. In addition to my own workouts, I am teaching six spinning classes, have two evening work events and not a thing in the fridge (no joke!). Because I have my "lazy" requirements as described above, I needed to prepare something that will last me through the week and refuel me after my workouts. It hit me….carbo load! A vegetarian lasagna is the perfect excuse for delicious carbs and artistic license for choosing my ingredients and deciding on the multiple layers! What are your favorite lasagna "must-haves"?
2 packages Yves original meatless ground round
Small eggplant (peeled and chopped)
1 cup onion
2 crushed garlic cloves
2 tbs minced parsley
2 cans peeled tomatoes (28oz)
2 cans tomato paste (12 oz)
2 cups water (just refill the paste cans to get the excess)
4 bay leaves
2 tsp oregano
2 tsp basil
1.5 tsp salt
1 tsp pepper
3 tbs Splenda
Splash or two of red wine (whatever you have around the house)
To begin the sauce, brown the "beef" and eggplant with onion in a large saucepan. Add garlic and parsley, sauté for one minute. Add tomatoes, paste, water and seasonings (including the Splenda). Stir to break tomatoes, simmer, uncovered for one hour, stirring occasionally. Toss in the red wine and simmer a few minutes longer. Don't forget to remove the bay leaves. Cover and set aside. I guarantee you'll fool your meat lovers with the fake meat and ground eggplant!
2 boxes Tinkyada gluten free noodles
3 cups spinach
1 red and 1 yellow pepper
1 container part-skim ricotta cheese
1 package part-skim mozzarella cheese
I used a small Pyrex dish since I don't own a lasagna dish, plus I couldn't eat that much anyway. Cook the noodles according to package instructions (some other GF brands don't require cooking the noodles which makes the layering that much easier. Of course I couldn't find that brand.) Cover the bottom of the dish with sauce and let your stacking begin! From the bottom, I stacked sauce, noodles, ricotta cheese, spinach, sauce, noodles, more sauce, more noodles and then topped with mozzarella cheese. Bake at 375 for 40 minutes. If you like your mozzarella extra crispy like me, throw on the broiler for 2 minutes.
I lost half the noodles and a shirt in the process, but yummmmmmm!