I am craving the lasagna, pizza taste and texture. How does one do this with no noodles? And no pepperoni with all the nitrates? A pizza casserole? I tried a lasagna tonight using vegetables instead of the lasagna noodles but it came out watery and didn't have the same texture.
Gluten Free Forums - Elana's Pantry » recipes
lasagna recipe?
(8 posts)-
Posted 1 year ago #
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There is actually an excellent "lasagna" recipe, gluten- & dairy-free, on a website called "thespunkycoconut.com". It uses rice noodles and a mixture including coconut milk for the "cheese" filling. She also has a butternut squash "lasagna" recipe, but if you're craving a true lasagna/pizza taste, I would try this one first. Good luck!
Posted 1 year ago # -
I have used zucchini noodles with pretty good success. Using them fresh will result in lasagna soup. I slice them thin lengthwise on a mandolin, sprinkle both sides with salt and lay out on kitchen or paper towels for 15-20 minutes. This will draw out much of the moisture. Then blot with fresh towels and layer like regular noodles. Also, Hormel has a line of nitrate-free lunch meats and they do have a pepperoni. So, if you want the pepperoni you might look for that.
Posted 1 year ago # -
I made lasagna last week. I used Tinkaya noodles, and for the cheese, I made a double batch of Elana's "ricotta dip" and left out the onions. Fabulous!
Posted 1 year ago # -
You might try making Eggplant Parmesan. It also requires salting ahead of time. Some recipes call for dipping in flour or breading and then frying. Other recipes call for broiling the eggplant in the oven with a brushing of olive oil. if you choose the breading option, you could use almond flour in place of breadcrumbs. It can be made with vegetarian sauce or meat sauce. Yum.
Posted 1 year ago # -
I am eating this recipe right now. Really good.
http://everydaypaleo.com/2010/02/11/paleo-lasagna/
I will have to try the salt for the zucchini noodles. It is a little soupy.
Posted 1 year ago # -
Oh that Paleo Lasagna sounds so good! Plus I somehow had the idea that Paleo was all raw, so I learned something I discovered that to make this kind of thing firmer, rather than sort of runny, I can add dried onion flakes and let it sit an hour before cooking. Plus adds a taste boost! I am going to try to make some of my own sausage tonight and then try it with that for a potluck tomorrow.
Posted 1 year ago #
. Her recipe doesn't call for salting ahead of time, but I haven't tried it. Has anyone tried it?
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