Formerly The Brown Bungalow, this blog has changed names to reflect my new location in the deep South. We are leaving the Columbines for Magnolias; donating wooly socks to buy sandals; pouring out the hot beverages to sip iced tea; and building sand castles instead of snowmen.
It has been over two and a half years since I began eating a diet without gluten, dairy, and eggs. It was an adjustment, to be sure, but the rewards of weight loss and feeling so much better have been well worth it. Today I am sharing with you my recipe for lasagna, which calls for some different products to accommodate the lack of gluten and dairy.
Gluten-free pasta is in all the stores now, and I especially like this "oven ready" lasagna by Heartland. ("oven ready" means you don't have to boil the pasta first before putting it into the lasagna recipe)
I also use a dairy-free cheese by Daiya that is dairy, lactose, and casein free, gluten and soy free, cholesterol free. I find it in the section of the store that has the tofu and dairy items.
Happily, there are many more gluten-free groceries in the stores now than there used to be.
Lasagna from The Bungalow Kitchen
1 pound ground beef
1-2 Tablespoons grapeseed oil
1 large onion, diced
1 cup mushrooms, sliced
1-2 teaspoons minced garlic
1 (24 oz) jar gluten-free pasta sauce
1 cup water
gluten-free lasagna pasta (I use the "oven ready")
Brown the ground beef until cooked through; drain the fat off.
Warm the grapeseed oil in a skillet and brown the onion, mushrooms, and garlic. When tender and cooked through, add the pasta sauce, 1 cup water, and browned ground beef. Combine well. Add salt and pepper to taste.
In a baking dish treated with cooking spray, spoon about 3/4 cup of the sauce into the bottom of the dish and spread to cover.
Add the lasagna noodles in the dish, not overlapping, in one layer. Generously spoon sauce over the pasta, making sure to get all of the pasta wet with the sauce.
Add a generous amount of the mozzarella cheese, then add more sauce, more pasta, and so forth, continuing until you run out of ingredients and reach the top of the dish. Pace your ingredients so you end up with sauce and then the cheese on the very top, always ensuring that the pasta is covered with sauce and not exposed.
Tear off a sheet of aluminum foil and spray the underside of the foil with the cooking spray. Lay that, spray-side-down, on top of the lasagna and seal tightly around the edges.
Bake at 350 degrees for 45 minutes. Remove the foil and continue baking for another 15 minutes. Remove from the oven and allow the dish to sit for 10 minutes to "set." Slice and serve with a green salad.