Gluten Free Lasagna
Everyone should minimize or eliminate gluten from their diet and one of the ways to do that is in basic recipes like lasagna and spaghetti. Brown rice products are healthy and gluten free! They do not taste any different from your gluten counter parts. Replace any recipe with a gluten free product and let me know your results!
1 whole onion
1.5lb of grass fed beef or ground turkey
*2 cans of organic tomatoes (use basil, oregano, and garlic OR for a little kick fire roasted)--drained
1.5 tsp of each parsley, and oregano
1/4 tsp ground pepper
1/4 tsp garlic powder
2 whole zucchinis
2-3 cups of fresh spinach--chopped
1.5-2 cups of fresh basil--chopped
17 oz of ricotta cheese
1/4 tsp nutmeg
6 gluten free brown rice lasagna noodles
1 whole block of mozzarella sliced in circles
6 oz of shredded Parmesan cheese
Preheat oven to 375F
Spray large 9x13in glass pan
Saute onion for 2 mins then add beef/turkey and cook for 5-7mins. Add tomatoes, seasonings, and zucchini simmer for 2 mins. In a bowl, combine spinach, basil, nutmeg, and ricotta cheese. Cook pasta according to instructions. Drain and rinse with water. Arrange 3 noodles on bottom of pan and layer ricotta mixture, meat mixture, mozzarella, and Parmesan cheese. Repeat layers (should only be two) ending with mozzarella and Parmesan cheese. Bake 20-25 mins or until lasagna bubbles.
*Canned tomatoes are one of the most toxic foods you can eat (the aluminum leaches into the product because of the citric acid); however, they are easy in recipes like this. If you do not want to use them use 3 cups of tomato sauce.
1 whole onion
1.5lb of grass fed beef or ground turkey
*2 cans of organic tomatoes (use basil, oregano, and garlic OR for a little kick fire roasted)--drained
1.5 tsp of each parsley, and oregano
1/4 tsp ground pepper
1/4 tsp garlic powder
2 whole zucchinis
2-3 cups of fresh spinach--chopped
1.5-2 cups of fresh basil--chopped
17 oz of ricotta cheese
1/4 tsp nutmeg
6 gluten free brown rice lasagna noodles
1 whole block of mozzarella sliced in circles
6 oz of shredded Parmesan cheese
Preheat oven to 375F
Spray large 9x13in glass pan
Saute onion for 2 mins then add beef/turkey and cook for 5-7mins. Add tomatoes, seasonings, and zucchini simmer for 2 mins. In a bowl, combine spinach, basil, nutmeg, and ricotta cheese. Cook pasta according to instructions. Drain and rinse with water. Arrange 3 noodles on bottom of pan and layer ricotta mixture, meat mixture, mozzarella, and Parmesan cheese. Repeat layers (should only be two) ending with mozzarella and Parmesan cheese. Bake 20-25 mins or until lasagna bubbles.
*Canned tomatoes are one of the most toxic foods you can eat (the aluminum leaches into the product because of the citric acid); however, they are easy in recipes like this. If you do not want to use them use 3 cups of tomato sauce.
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