How easy is it to make a gluten free lasagna? Time to find out!
Now that I’ve gotten that whole “I have celiac disease” thing out of the way I’m able to share with you all what I’ve been up to… learning to prepare gluten free meals! This is all trial and error, folks and I’m in this for the long haul. The autoimmune disorder isn’t going anywhere. I will have to be gluten free for the rest of my life. It’s going to be a journey for sure. Along the way I hope you’ll indulge me by allowing me to post what I’ve learned and which recipes are the most dandy. Perhaps I can even help others in the process.
Gluten Free Lasagna
I love pasta. When I was first diagnosed with celiac disease I went through a mourning period. (Okay so I’m still in mourning. It was less than 2 weeks ago!) I started thinking about all of the foods that I would have to give up. Then I realized that I would no longer be able to enjoy our favorite local Italian place and that made me incredibly sad. What’s a gal to do to get over those blues? Cook and eat. So I decided to get to work on a some Italian-inspired meals that we could enjoy for years to come in our home.
This particular recipe concoction is one that I created all on my own. I must say that I’m quite pleased with myself because it actually turned out really tasty. Plus, this gluten free lasagna recipe is one that you can totally sub items in and out. Basically make it what you want it to be. You can trade out the bacon for chicken. Add mushrooms. Use a different type of sauce. Have some fun with it. Seriously the sky is the limit when it comes to this recipe!
Bake at 375 degrees for 40 minutes.
2-3 medium sized zucchini
1 jar of pasta sauce (I used Bertolli Tomato & Basil because it’s gluten-free.)
1 (8oz) package of cream cheese
1 package of precooked bacon
1 (8oz) bag of mozzarella
I started by slicing the zucchini long ways. These slices will replace the noodles to make the lasagna gluten free!
Next put a thin layer of sauce on the bottom of a 9×11 baking dish.
Then start making the layers of your gluten free lasagna. Lay a foundation of zucchini, then bacon, then cream cheese/sauce, and finally mozzarella cheese before starting a new layer. Repeat these steps depending on the desired thickness of the dish.
Topping off with mozzarella.
(I put aluminum foil over my dish to avoid the cheese from getting crunchy on top.)
Place in the oven at 375 degrees for 40 minutes.
And there you have it. Gluten free lasagna!
Not interested in eating gluten free? Not a problem. This zucchini lasagna recipe can be made also be made with gluten. *wink* In addition to the Bertolli Tomato & Basil sauce that I used there’s also some really yummy sounding sauces like Bertolli Five Cheese sauce or Bertolli Alfredo sauce.
Both at a major value if I must say so myself.
There’s even an entire line of Bertolli Riserva premium sauces to choose from. Remember the sky is the limit with this particular recipe!
Be sure to check out some of these dandy Bertolli recipes.